Lately, I’ve become obsessed with kale—just ask my husband, who regularly finds the leafy vegetable on his dinner plate. My fixation has everything to do with the ingredient being a nutritional powerhouse—but it’s also a tasty, versatile addition to many sides and entrées.

The veggie has also made a showing on restaurant menus. My favorite dish to date is the Tuscan kale salad at Restaurant Home. The piled-high starter is a feast of beautiful crinkly leaves, rich Parmesan shavings, nutty hemp seeds, plump golden raisins, fresh lemon juice, and sea salt. It’s light yet satisfying, and easily shared.

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The flavors remind me of Saveur‘s kale-and-avocado salad. I made the dish (subbing toasted pine nuts for hemp seeds) for a dinner party—and I’m happy to report I’ve since had two requests for the recipe.

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Amanda M. Faison
Amanda M. Faison
Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.