Greens beyond lettuce

Kale, arugula and other leafy greens are adding color to menus.

Published in FSD Update

By 
Lindsey Ramsey, Contributing Editor

You know you’ve hit the big time when there’s a commercial about you during the Super Bowl. Such is the case with kale. In magazines, on restaurant menus and in non-commercial foodservice operations, kale and other leafy greens are upping the nutrition factor of many dishes, especially soups, salads and sandwiches.

Kale

At Vanderbilt University, in Nashville, Tenn., the dining services department has moved beyond serving the traditional collard and mustard greens. Kale is the star of several dishes, including a lentil, kale, sweet potato and sausage stew.

“It’s really good,” says Executive Chef Bill Claypool. “A lot of the seasoning is taken out of the preparation of the sausage. It gives the stew a lot of that caraway and chili spice. That, plus the kale and sweet potatoes play off each other very well.” The department also offers an Indian-style kale and chickpea salad, which is flavored with a curry that contains cumin, red peppers, coriander and garam masala.

John Williams, executive chef at the University of Wisconsin Hospital and Clinics, in Madison, thinks kale is a great ingredient because of its nutrition factor.

“We’ve been using it a lot lately because it’s hearty and holds up well in the winter,” Williams says. “We’re using it in salads with acidic dressings so the kale breaks down a little bit. The salad almost has to sit for a little bit to let that acid attack the greens and make it a little more palatable.”

One example is the department’s grape and kale salad, which has a citrus poppy seed dressing. Williams likes this salad because the citrus and sugar balance the acidity, which works well with the kale. Kale also finds its way into a spicy vegan quinoa and kale soup that includes chickpeas, carrot, onion, celery, black quinoa and lemon juice.

“There’s zero nutrient value in lettuce,” Williams adds. “Your stomach is a machine. Lettuce breaks down very easily in your digestive tract. Kale and other greens like arugula and spinach take a little work to digest, which creates more energy for your body.”

More From FoodService Director

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

Industry News & Opinion

James Madison University in Harrisonburg, Va., recently hosted a weeklong program called Weigh the Waste, which aimed to show students how much food gets wasted in dining halls, The Breeze reports.

Throughout the week, students placed food they were about to throw away on a scale located near the trash bins at one of their dining halls. At the end of the week, the school tallied the waste and saw that 817 pounds of food had been wasted.

School officials hope that the annual program, which it’s hosted since 2015, will remind dining hall patrons to only take as much food as...

FSD Resources