This hearty leafy green is available year-round, but it’s sweetest in late fall and early winter, after it’s been exposed to a frost. Loaded with antioxidants, calcium, and fiber, kale deserves to be as popular as its ubiquitous cousins spinach and chard. Here’s how Anthony Zamora, chef of Atrio in the Conrad Hotel in New York City, gets the most from this sometimes-intimidating vegetable.
SELECT
There are seemingly endless varieties of kale, but some of the most common and tasty include curly, Tuscan, and Red Winter. Colors, which range from green to purple, should be as vibrant as possible. Choose a bunch that’s crisp and free of tears.
STORE
Freshness makes a big difference in quality with this veggie: New leaves are earthy and pungent, but as they age, they…