30 Jun '15, 12am

[email protected] shares a kale recipe even the veggie-averse will enjoy:

Leave it to chef Christina Tosi to turn kale into something indulgent. The head of Momofuku Milk Bar, the bakery for New York City’s foodie heaven Momofuku restaurants, Tosi has made a name for herself through the strange but delicious—and decadent—combination. The Compost Cookie is pretzels, potato chips, coffee, oats, butterscotch, and chocolate chips; the Crack Pie is a gooey butter filling in a toasted oat crust. (You can order both online; shopmilkbar.com ships everywhere in the U.S.) A runner since high school, when she did track, Tosi admits to only relatively recently tweaking her diet to include items that are green and not completely sugar-based. But she still can’t resist the healthy-unhealthy dish, as in this kale snack that is best described as candy-coated kale chips. Because of the candy coating—the Burnt Honey Butter—you do need a candy thermometer, and a w...

Full article: http://www.runnersworld.com/the-ravenous-runner/recipe-bu...

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