The ingredient of the week is inspired by cooler temperatures and the first frosts of autumn. Here in Colorado, it grows happily in our climate of dry, sunny days and chilly nights. Everywhere you look, in farmers markets and grocery stores, you’ll find this large, leafy green. This week at La Domestique is devoted to kale.

My love for kale was immediate and completely caught me off guard. This vegetable has depth and complexity of flavor while avoiding the pitfalls of other greens which can be bitter or slimy when cooked. Kale leaves are long and resemble the feathers of a grand bird. Like a peacock, its colors are intensely green and blue. In the early morning hours kale appears to glow in the garden, dew drops casting a silver tone to the wrinkled leaves. Kale is truly a beauty amongst the decaying summer flowers and brown, dried out zucchini vines.

Several varieties of kale are found in farmers markets or grocery stores. The leaves can be almost black and deeply wrinkled, green with a stiff and curly shape, or feathered with a red vein. The flavor of kale is sweet and nutty with a hint of minerality. I love kale because it stands with elegance next to assertive flavors like garlic and chile. Kale maintains its texture in a rich and hearty soup, complimenting tomatoes and potatoes without overpowering them. Knowing kale is rich in vitamins and fiber makes it even more of a pleasure to eat.

Look to LaDomestique.com this week for ideas on cooking with kale. Tomorrow is 10 Ways Tuesday and you’ll find plenty of inspiration for cooking with this sturdy green. I’ve got recipes and tips for preparing kale. On Thursday learn the story behind kale including varieties, growing, storing, and flavor pairings. I’m excited to cook in the moment with you!