For the past 5 or so years, I’ve seen the garnish I avoided like the plague on the plates of chicken tenders I ordered at restaurants as a child gaining immense popularity. It seems like nowadays you can’t browse a menu or get out of Whole Foods without encountering at least some form of kale. In the health food industry, kale is everywhere! You’ll find it in green smoothies, juices, salads, and any number of recipes in a modern cookbook. It’s arguably currently the nation’s most popular vegetable and has definitely won me over since the days I was ignoring it on my plate at Red Lobster. But recently, I’ve seen a darker trend growing in kale—and I’m not talking about leaf color.