The article discusses Alton Brown's preference for Tuscan kale over curly kale for salads. Known for his evidence-based cooking approach, Brown believes Tuscan kale, also referred to as dinosaur kale, offers a better texture and taste profile. Unlike curly kale, which can be chewy and bitter, Tuscan kale is more tender and easier to digest. Its milder earthy flavor makes it appealing to a broader audience, allowing it to shine in salads without the need for pretreatment like massaging with dressing.
Tuscan kale's texture is tender and pleasant, making it an enjoyable choice for salads, while its mild flavor is less bitter than curly kale.
Alton Brown emphasizes the research behind food choices, highlighting Tuscan kale as a superior option for both flavor and texture in salads.
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