PHOTO
GREG DUPREE
FOOD STYLING
CHELSEA ZIMMER
PROP STYLING
CHRISTINE KEELY
FUEL YOUR BODY!
Eat Right
Turn over a new leaf
Kale is branching out. Newer varieties like Siberian and Chinese are leafi er, fl atter,
and more tender than traditional Tuscan and work well in salads. “They’re similar to
arugula, with a little crunch and sweetness,” says Nicholas Roberson, the corporate
chef for Copper Branch, a plant-based restaurant chain in New York City. “Toss
them with carrots, red cabbage, croutons, and lemon-garlic aioli, or combine them
with avocado, strawberries, vegan feta, chopped almonds, and lemon–poppy seed
dressing for a mix of textures and fl avors,” Nicholas says.SHAPE AUGUST / SEPTEMBER 2019 | EAT RIGHT | 71