There are few garnishes that have exploded into superstar status quite the way kale has. In the last decade, it’s popped up on restaurant menus from coast to coast in just about any kind of dish: soups, salads, chips, smoothies, pizza, dolmas, even tostadas!
Kale is a cruciferous vegetable from the mustard family, which includes vegetables like broccoli and Brussels sprouts, but it’s most closely related to cabbage. Like cabbage, its leaves are very tough and, while it’s growing, it can stand up to extreme temperatures–hot and cold. That translates very well in the kitchen: with kale, you can eat your leafy greens year-round, which might be part of the reason people can’t get enough of it.