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Issue #26 of our special series about cooking in the coronavirus era.

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THE WAY WE'RE COOKING NOW

A New Way to Consume Kale

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This pandemic has us eating and cooking every edible thing that comes into our kitchens. And that includes kale stems, which we have discovered make an incredible dip. It’s not hummus, per se, because it doesn’t contain chickpeas. But there’s tahini, lemon, and olive oil, making it very hummuslike—and a surprising contender for your new favorite workday lunch.

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