Turn over a new leaf

Kale is branching out. Newer varieties like Siberian and Chinese are leafier, flatter, and more tender than traditional Tuscan and work well in salads. “They’re similar to arugula, with a little crunch and sweetness,” says Nicholas Roberson, the corporate chef for Copper Branch, a plant-based restaurant chain in New York City. “Toss them with carrots, red cabbage, croutons, and lemon-garlic aioli, or combine them with avocado, strawberries, vegan feta, chopped almonds, and lemon–poppy seed dressing for a mix of textures and flavors,” Nicholas says. PHOTO GREG DUPREE FOOD STYLING CHELSEA ZIMMER PROP STYLING CHRISTINE KEELY…

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Shape Singapore (Digital) - 1 Issue, August/September 2019

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