Tip: Use Curly Kale for Colorful Retro Garnish

Here's a tip straight from your corner deli refrigerator case: Garnish plates of summer vegetables and grilled meat with dark curly kale.

Dark, curly kale is in season nearly year-round (it grows straight up through the snow, at least in this part of the world!). We love it in the winter as nearly the only green vegetable available, but in the summer we put it to work as a colorful garnish.

We think that curly kale tucked under sandwiches on a plate, or in between juicy tomatoes like this, has a faintly retro look, like those photos in old cookbooks of entertaining "platters." But we love that slightly retro flair for summer entertaining, and the kale sets off the bright, vibrant colors of summer produce so well.

What is your favorite garnish for summer dishes?

(Image: Faith Durand)

Comments (2)

When I have parties, I love to line a wooden clementine box (with those cool retro lettering/prints) with kale and then overload it with veggies like steamed new potatoes, carrots, broccoli, radishes with their tops, etc. Served with feta-red pepper dip, or greek yogurt dill, it's always pretty and a crowd pleaser.

I also love garnishing with watercress or sprigs of rosemary, which grow in huge bushes all over DC. Of course, all can be incorporated into later cooking if they don't get eaten as garnish!

posted by lotusmoss on June 12th 2009 at 2:55pm
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steam it and eat it!

posted by gerryblakney on June 18th 2009 at 1:18pm
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