Kale is one of the first and one of the last vegetables to harvest from the garden—a hearty brassica available from spring until fall. In this demonstration cooking class, you will learn how to harvest, cut, and store kale. Knife skills and dressing basics will be discussed. Explore a variety of kale preparations—blanching, roasting, and sautéing—to make a kale salad with a homemade lemon-herb dressing, pasta with kale pesto and seasonal vegetables, and sautéed kale with mushrooms and onions.

Nicole Putzel, certified nutrition coach, classically trained chef, and owner of Putzel Kitchen
ITW Kitchen, Learning Center