While talking food with a friend recently, he drew a definitive line in the sand when he said, "I’m pretty sure I’m not having the same love affair with kale that everyone else seems to be having." I sensed that he hasn’t spent enough time with kale, under the right circumstances, or in the best company. After all, he’s a guy who loves the bitter punch of broccoli rabe on his roast pork sandwich or piled on a crusty, soft roll underneath shards of sharp provolone.
Those rough and tumble greens, kale and rabe, hail from the same cruciferous family, so it seems clear that he just needs to get to know kale better. And maybe, so do you.