I happen to love kale in all its forms, and prefer it to almost any other green – I’d forego spinach for kale any day of the week. For others, though, this is not such a good sign. For them, the beginning of kale season signifies the descent into a long winter of root vegetables, cold-hardy greens, citrus, and the occasional guilt-inducing trip to Wholefoods to pick up that so-not-local-but-oh-so-good Chilean peach. Fear not, we’re not at that dark time quite yet – we’ve still got time for end-of-season corn, butternut squash, chestnuts, figs, plums, apples, and a myriad of pumpkin-flavored baked goods. But still, kale has arrived, and why not start showing it a little love now?

Greatist Collaboration: Raw Kale and Pecorino Salad

If you’re not a natural kale-lover, an entire salad composed of the stuff might be a hard sell, but I urge you to give it a try.  A little cheese, lemon, and olive oil can go a long way in transforming this green into a tender, tasty salad that even Romaine-purists might grow to enjoy.  In fact, after I had finished this bowl I almost harvested the rest of my kale right then and there to make another bowl.  Give it a try – it’s simple, healthy, and zesty.

Greatist Collaboration: Raw Kale and Pecorino Salad

Dining and Cooking