National Culinary Review

Kale, added just before serving, lends color and texture to Ed Matthews’ leek/ potato soup with parsnips and celery root.

“People will often say they don’t like kale.
They’ve probably never had it or had it
cooked right,” Matthews says. “Then they
come here, try it because it’s on the plate
with the entrée they ordered, and discover
how good it can be.”
top of the leaf to the bottom, discarding
a couple inches off the stem if it seems
garlic, salt and pepper.” At a recent wine
dinner, he reports, he substituted half duck

Laura Taxel is a Cleveland-based journalist

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