Kale is branching out. Newer varieties like Siberian and Chinese are leafier, flatter, and more tender than traditional Tuscan and work well in salads. “They’re similar to arugula, with a little crunch and sweetness,” says Nicholas Roberson, the corporate chef for Copper Branch, a plant-based restaurant chain in New York City. “Toss them with carrots, red cabbage, croutons, and lemon-garlic aioli, or combine them with avocado, strawberries, vegan feta, chopped almonds, and lemon–poppy seed dressing for a mix of textures and flavors,” Nicholas says.…
