As a Korean-American foodie who resides in West Oakland, I’m lucky that there’s a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal.
Spring is here, which means an explosion of all things green at the market. Although many greens can be found throughout the year, they are most abundant, lush, and tender in the spring, with over 40 types available, from spinach, arugula, and kale to nettles, cress, and pea shoots.
Why do you need another kale salad recipe? Because not only will this one blow your mind with awesomeness, but I can give you five good reasons to make it.
Here’s a basic recipe for greens that includes a lot of ideas for embellishments. You can change it each and every time depending on your tastes, what you have on hand, or how crazy you want to get.
It’s National Kale Day, folks. That prompts the question: Has the kale love gone too far? As we make kale the health halo food du jour, we risk turning it into the Gwyneth Paltrow of the vegetable world — a perceived goody two-shoes that, deservedly or not, everyone loves to hate on.
A healthy way to go green this St. Patty’s Day and 10 Irish Beers to try.
After a few days of turkey sandwiches, the remains of the stuffing and pumpkin pie for breakfast, what I was craving was greens: tough, raincoat-textured winter greens, steamed to tenderness and tossed with lemon and garlic and hot pepper flakes, bright with B vitamins and minerals with just an edge of bitterness.