ニューヨーク・タイムズのインスタグラム(nytimes) - 1月6日 08時00分

When people want to communicate that a food has the potential to take off, they’ll often insist that it’s “the next kale.” It probably isn’t; kale’s triumph in the U.S. is exceptional. In a recent article for @taste, the writer @mariuyehara traced its kaleidoscopic success back to the fall of 2007. That’s when Joshua McFadden (@jj__mc) was working as the chef de cuisine at Franny’s, a pizzeria in Brooklyn, and improvised a new dish using the raw dark leaves of lacinato #kale. “I’d had the salad, and in the following years I had my fill of its rough, endlessly chewy imitations,” @tejalxrao writes this week in @nytmag. “It had the effect of putting me off kale altogether.” But this year, as winter started to creep in, @tejalxrao tried making @jj__mc’s recipe for a kale-centric pasta sauce. This #vegetarian sauce — photographed by Gentl and Hyers (@andreagentl) for @nytmag — is made from blanched #lacinato kale leaves and loaded with good olive oil and grated cheese. The technique is quick and easy from start to finish, but the result is luxurious and near-creamy. Visit the link in our profile to get the #recipe.

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