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; pizza with kale pesto and roasted spring onions; and sautéed and roasted kale that can be used as a side dish or the base of a grain bowl or morning eggs. 

Nicole Putzel, certified nutrition coach, classically trained chef, and owner, Putzel Kitchen
ITW Kitchen 3, Learning Center