Green Eggs and Kale Returns

Trendy superfoods on the menu at area restaurants to benefit Urban Harvest program

Trendy superfoods on the menu to benefit Urban Harvest program

Green Eggs and Kale 2016 Weights and Measures
On the lunch menu at Weights + Measures, try fettuccine with dinosaur kale and heirloom baby carrots.  Courtesy photo
Green Eggs and Kale 2016 Chefs
Chefs from popular restaurants are participating in the event. Photo by Kim Coffman
Green Eggs and Kale 2016 La Grange
La Grange Benedict with kale masa cake, poached eggs, sautéed kale, house-cured bacon, and red chili hollandaise sauce at La Grange. Photo by Kim Coffman
Green Eggs and Kale 2016 Cottonwood
Herb-grilled chicken Caesar sandwich, with shredded kale, Kalamata olive mayo, fried onion straws, and sunny side up egg at Cottonwood. Photo by Kim Coffman
Green Eggs and Kale 2016 Cedar Creek
Kale and egg salad with crispy carrots and crostini at Cedar Creek. Photo by Kim Coffman
Green Eggs and Kale 2016 Canyon Creek
Stir-fried quinoa with kale and beef at Canyon Creek. Photo by Kim Coffman
Green Eggs and Kale 2016 Raven Grill
Kale gnocchi in pecorino cream sauce, with sautéed kale, pepitas, pomegranate seeds, and a poached egg at The Raven Grill. Photo by Kim Coffman
Green Eggs and Kale 2016 Liberty Kitchen
Kale mac and cheese at Liberty Kitchen. Photo by Kim Coffman
Green Eggs and Kale 2016 Canopy
Braised green kale and French lentils with crispy polenta, sunny-side-up egg, and walnut kale pesto at Canopy. Photo by Kim Coffman
Green Eggs and Kale 2016 Brasil
Kale and corn beef hash with poached eggs at Brasil. Photo by Kim Coffman
Green Eggs and Kale 2016 Dry Creek
Kale frittata with side salad at Dry Creek. Photo by Kim Coffman
Green Eggs and Kale 2016 Onion Creek
Herb-crusted roast tri tip with horseradish cream kale, miso butter, egg yolks, carrots, kale chips, togarashi, and chili oil  Photo by Kim Coffman
Green Eggs and Kale 2016 Weights and Measures
Green Eggs and Kale 2016 Chefs
Green Eggs and Kale 2016 La Grange
Green Eggs and Kale 2016 Cottonwood
Green Eggs and Kale 2016 Cedar Creek
Green Eggs and Kale 2016 Canyon Creek
Green Eggs and Kale 2016 Raven Grill
Green Eggs and Kale 2016 Liberty Kitchen
Green Eggs and Kale 2016 Canopy
Green Eggs and Kale 2016 Brasil
Green Eggs and Kale 2016 Dry Creek
Green Eggs and Kale 2016 Onion Creek

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. 

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