Kale: Enjoying Bitter

By Sandy Hu
A new video for Video Friday

As a food professional, I’ve tracked American eating habits over decades and what truly astonishes me is how quickly our food sophistication has ramped up in recent years.

What we consider common ingredients today, such as cumin, fish sauce, salsa, miso, quinoa, hoisin or sriracha, were not on the culinary radar of most Americans in the 70s. We’ve gone from iceberg lettuce to arugula; pre-sliced white bread to rustic loaves.

But the biggest change, I think, is in how we’ve learned to embrace bitter flavors, such as dark chocolate, espresso and hardier greens like kale.

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