Chefs find many ways to use kale
Winter Kale Cottage Salmon dinner, served at Chief O'Neill's located at 3471 N. Elston in Chicago. | Tom Cruze~Sun-Times
Scores of local chefs responded when we asked what to do with kale. Here’s how some of them are using that ubiquitous green.
Curtis Gamble, Bread and Wine, 3732 W. Irving Park: Kale kimchi.
Phu Lu, Tokio Pub, Schaumburg: Yakitori chicken stir-fry noodles with ramen, garlic sauce, shiitake mushrooms and kale.
Bryan Clau, Quince, Evanston: Portuguese kale soup.
Hayden Carter, Chief O’Neill’s, 3471 N. Elston: Kale boxty, kale and vegetable gratin.
Kevin Hickey, Allium, 120 E. Delaware Place: Salad of kale, sweet potatoes, fregola and toasted hickory nuts.
Scott Kay, Grass Fed, 1721 N. Damen: Black kale sauteed with dates, sunflower seeds and miso vinaigrette.
Jonathan Fox, La Madia, 59 W. Grand: Braised Tuscan kale and smoked pork belly pizza.
Jim Papadopoulos, Sam & Harry’s Steakhouse, Schaumburg: Tuscan kale salad, marinated with olive oil, lemon juice, raw garlic, chili flakes, and honey; toasted farro and black kale risotto with chicken.
Tom Van Lente, Two Restaurant and Bar, 1132 W. Grand: Kale and sausage gratin, grilled kale, winter kale salad with pomegranate seeds and candied almonds.
Joseph Heppe, Untitled, 111 W. Kinzie: Sherry-braised lacinato kale with apples.
Joseph Rosetti, Harry Caray’s Italian Steakhouse, 33 W. Kinzie: Tuscan kale salad with apples, currants, pinenuts, pecorino toscano and lemon-basil vinaigrette.
Andrew Zimmerman, Sepia, 123 N. Jefferson: Redfish with crawfish boudin, white beans, tasso and lacinato kale; sauteed kale with garlic olive oil and crushed red chilies; creamed kale.
Christian Fantoni, Phil Stefani’s 437 Rush, 437 N. Rush: Roasted Berkshire pork chop with braised Tuscan kale, pancetta and sage jus.
Cesar Gutierrez, Pinstripes, Northbrook, Oak Brook and South Barrington: Heirloom apple and kale salad.
Kimberly Polsen, In the Raw, Highland Park: Crunchy, cheesy kale chips; kale salad with apple ginger hemp dressing, figs, dried cranberries, walnuts and sliced pear; green juices and blended drinks.
Fabio Viviani, Siena Tavern, 51 W. Kinzie (opening soon): Cashew- and lemon-crusted fish over dino kale.
Bryan Moscatello, Storefront Company, 1941 W. North: Scallop with oyster root, pickled peach, lamb belly and red Russian kale and lamb with red kuri squash, Tuscan kale, lemon preserve and anisette.
Leah A. Zeldes