"super food" news and stories

I love kale. There, I said it. It's one of those vegetables that often gets a bad rap, more frequently found as a green garnish around the edge of a salad bar than cooked and on your plate. However, I've found it to be one of the most forgiving and easy to cook of the leafy green family. It's also great to serve to guests, because it doesn't shrink down into a pile of nothing the way that spinach or chard does.

The only trick with kale is making sure you clean it sufficiently, as all those curly corners can trap dirt and grit, unpleasant things to bite down into. The first time I cooked kale, I didn't know just how rigorously it needed to be washed and had to throw the whole, aromatic, garlic-infused pan of bright green veg into the trash. I was not a happy camper that day.

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We dished out a Sarah G. vs. Sarah G. food war, pitting Pittsburgh's pierogis against oysters, pierogis against Seattle's raw and salty oysters, Seattle's Pan-Asian fusion cuisine against Pittsburgh's Polish (yes, again) pierogis, Polish sausage against smoked salmon.

We went further, chalking up ate (8) reasons why Pittsburgh is better than Seattle, or is it Seattle is better than Pittsburgh? Finally Sarah Gim rounded up her Pittsburgh talking points, probably assuming she'd sealed the deal.

Au contraire, my friend. I am here to say, uncontrovertibly, that Seattle's food rocks, from its seafood to its apples to its sweet, sweet Walla Walla sweets.

Now it's your turn. Lob in your volleys in the Seattle vs. Pittsburgh debate! After all the battling, which Sarah G. convinced you that her chosen city's cuisine rocks the NFL?