I once had about 25 people to my home for a fundraiser to support the organization A World Without Armies. I decided to cook a large pot of steamed kale, seasoned with nutritional yeast, garlic, olive oil, and salt. I was in my kitchen stirring the pot, when Ed Brown, author of the Tassajara Bread Book (and many other books) walked into the kitchen. “What are you cooking, Marc?” Ed asked. “Kale” I responded. “Is this your signature dish?”, Ed inquired. Without hesitating, I answered “Yes.”

Since that evening kale has become my signature dish. Here is the recipe:

My preference is Dinosaur Kale (Lacinato Kale), but any variety will do:

- Wash, and remove leaves from stems.

- Steam the leaves until tender (takes 3 – 5 minutes, once water is steaming.)

- Put into a colander, to remove water.

- Put kale leaves back in pot and add olive oil, lots of nutritional yeast, fresh chopped garlic, and salt to taste.

- Serve hot, or cold.

Kale is considered to be a highly nutritious vegetable with powerful antioxidant properties

Kale is considered to be anti-inflammatory.

Kale is very high in Beta carotene, vitamin K, vitamin C and calcium.