|Farmers Fishers Bakers kale salad|
Beuchert’s Saloon: This Capitol Hill locavore restaurant sautées kale from its own East Oaks Farm in Poolesville, MD, with a garlic soubise and red onion conserve.
Bibiana: This Downtown sophisticate updates Italian tradition with a burnt wheat cavatelli, black kale, coffee fennel sausage, chile and pecorino pasta dish.
Bourbon Steak: Visit this tony New American restaurant in Georgetown for sautéed Tuscan kale with mortadella that has been crisped in garlic oil, and finished with a garlic confit.
Cork: The 14 St. NW wine bar’s new executive chef, Kristin Hutter, braises kale with pecorino for a sharp flavor contrast.
Estadio: Modern Spain meets 14 St. NW at this Logan Circle tapas destination. You'll find a classic kale preparation here of sautéed lacinato kale, garlic, sherry and chili flakes.
Eve: At this Old Town New American destination, chef de cuisine Jeremy Hoffman offers a vegan kale and quinoa soup, garnished with fried kale, pickled scallions and parsley, which is a dish that will please carnivores, too.
Farmers Fishers Bakers: This farm-to-table themed American in Georgetown’s Washington Harbour serves a salad, made with both purple and black raw kale, as well as hazelnuts, dates, pecorino romano cheese and a lemon vinaigrette.
Lincoln: 120 lbs of kale are used each day for this Downtown New American's best-selling salad. The greens are hand shredded to tame the tough texture, and mixed with dried fruit, lemon, oil and Parmesan cheese.
Range: Chef/owner Brian Voltaggio’s Chevy Chase kitchen uses the sturdy green for a Caesar salad. Fresh kale is finely chopped à la chiffonade to create a light and airy texture, mixed with a pungent housemade dressing, and topped with a farm-fresh egg. Look also for kale sprouts cooked with ham and pickled apple as a side dish.
Zaytinya: In the Penn Quarter, this happening Mediterranean takes a Greek approach to a kale salad, flavoring it with smoked olives, fava santorini, pistachios and a lemony dressing.