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.

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.