Swell Kale

Swell Kale: Chefs create innovative dishes with trendy vegetable for a good cause

Swell Kale: Chefs create innovative dishes with trendy vegetable

Green Eggs and Kale Jason Kerr Lowbrow
Kale, eggs and chicken livers at Lowbrow. Photo by Ana Lavalle
Green Eggs and Kale Erin Mary Cuclis Pondicheri
Kale dosa with egg at Pondicheri. Photo by Ana Lavalle
Green Eggs and Kale
The chefs of Green Eggs & Kale. Photo by Ana Lavalle
Green Eggs and Kale Erin Smith Main Kitchen
Curry-braised kale with egg at Main Kitchen. Photo by Ana Lavalle
Green Eggs and Kale Eric Laird Liberty Kitchen
Bacon and sausage creamed kale at Liberty Kitchen. Photo by Ana Lavalle
Green Eggs and Kale Jason Kerr Lowbrow
Green Eggs and Kale Erin Mary Cuclis Pondicheri
Green Eggs and Kale
Green Eggs and Kale Erin Smith Main Kitchen
Green Eggs and Kale Eric Laird Liberty Kitchen

Doing good while eating well is a popular pastime in Houston. From the myriad charity dinners to Houston Restaurant Weeks, diners have numerous opportunities to support a good cause through good food.

The latest is Green Eggs & Kale, part of the two-week long Green Valentine promotion that celebrates artists, restaurants, nonprofits and businesses that are helping Houstonians live healthier lives. 

 Bringing together the trendy superfood with eggs, an ingredient most people love, was a natural decision. 

Eleven restaurants from across the city are running GE&K dishes on their menus, with 20-percent of proceeds going to benefit local food organization Urban Harvest. They include all of the Creek Group restaurants (Onion, Dry, Cedar, Canyon and Lowbrow), Main Kitchen at the JW Marriott, Pondicheri, Sparrow, Canopy, Cottonwood and Liberty Kitchen on Studewood. 

Organizer Jeff Shell explained at a recent press event that his motivation for the project came from a simple source. "I've been growing kale for years." Bringing together the trendy superfood with eggs, an ingredient most people love, was a natural decision.

Urban Harvest market manager Tyler Horne has been working with the chefs to source ingredients from local farmers. The resulting dishes have a something for everybody approach: Everything from Lowbrow's fried chicken livers with kale and eggs to Pondicheri's inventive kale dosa with egg. 

Green Eggs & Kale runs through February 15. That may not be enough time to sample all of the dishes, but anyone can knock out one or two before time runs out.