A dozen Houston restaurants are looking to help diners eat a little healthier in 2016 by promoting a trendy superfood by joining the second annual Green Eggs and Kale fundraiser. From February 1 through 14, participating restaurants will donate 20-percent of proceeds from specially-created dishes to local nonprofit organization Urban Harvest's Youth Education Program.
In addition to promoting two of organizer Jeff Shell's favorite foods, the event also supports local agriculture and gives participating chefs another opportunity to be creative. Participants include Randy Rucker (Bramble), Richard Kaplan (Weights + Measures), Elizabeth Brooks (Canopy) and Daniel Ajtai (Cottonwood/La Grange).
Kaplan in particular has gone above and beyond, creating one dish each for lunch, brunch, and dinner. Check out the picture above for the fettuccine with dinosaur kale and heirloom baby carrots that's on the lunch menu. Other options include kale mac and cheese at Liberty Kitchen in the Heights, kale gnocchi in pecorino cream sauce at the Raven Grill, and kale and corn beef hash with poached eggs at Brasil. Those looking for something a little more hearty might want to consider heading to Onion Creek for herb-crusted roast tri tip with horseradish cream kale.
Of course, with so many choices, few diners will be able to collect all of the dishes in the alloted time. Still, knocking out a couple will be as good for one's palate as it is for one's diet.