Kale, the leafy cousin of broccoli, cauliflower and Brussels sprouts, is the darling of salads this spring, but it’s also finding its way onto flatbreads, condiments and even cocktails. “It is the uber-trendy healthy salad green right now,” said Nick McCormick, chef of TAP in Atlanta, who combines baby kale with roasted tri-color carrots, raisins, candied pecans and yogurt dressing in a $9 salad. “I wanted something on the menu that was more rustic,” he ...

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