“Kale is here to stay,” says Kevin Aiello, executive chef, UCLA’s Test Kitchen at Hedrick, a dinner-only dining hall where healthful recipes are developed and kale is incorporated into the menu up to five times a week.
Is Kale Still Cool?
Sure, it’s been getting a lot of exposure, but kale lives up to all the hype. Why? It’s nutrient-rich, cost-effective, and stands up to almost any cooking method.