But, on the other hand, these qualities are what makes it so great to cook with, in my opinion. I like that kale is tough, because then when it's cooked the leaves don't wilt down into insubstantial shreds, the way spinach does. The earthy flavor, too, has serious character and body, which makes it a great pairing with intensely tangy dressings made of lemon or garlic.
Still — tastes are tastes, and if kale just doesn't do it for you, then it can be a little mind-boggling to see it draped over food spreads so frequently.
Where do you fall? If you love kale, why? Was there a turning point? Or do you just not get the point of this rough and tough green? Are there others you prefer?
(Image: Faith Durand)