Marcus Samuelsson at Scale: 15 Restaurants, One Vision

"When asked years later whether he remembered the F&W article, Samuelsson paused momentarily, unsure. But the instant the recipe was mentioned, his memory sparked with clarity. He didn't just recall the dish, but the exact moment it was born. "That was 2006, and I was prepping for Red Rooster," he explained. "I knew I needed to have a recipe for collard greens, but I didn't grow up eating them, so I used kale. I included cabbage, too, which speaks to my Swedish background.""

"That early version of the creamy greens, infused with zesty ginger and golden turmeric, would set the tone for what was to come. Red Rooster's menu, rich in stories and flavors, would go on to feature similar dishes that bridged Samuelsson's Ethiopian heritage, his Swedish upbringing, and the culinary traditions of Harlem into one unique narrative."

Marcus Samuelsson created Gingery Creamed Kale and Cabbage in 2006 while preparing to open Red Rooster. A November 2006 dinner with Thelma Golden showcased the recipe alongside his earlier accolades as Aquavit's executive chef, including a three-star New York Times review. Samuelsson substituted kale for collard greens because he did not grow up eating collards and added cabbage to reflect his Swedish background. The dish featured ginger and turmeric and helped shape Red Rooster's menu. Red Rooster combined Ethiopian heritage, Swedish upbringing, and Harlem culinary traditions into nostalgic, story-rich dishes that honor American and African American culinary roots.

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