8. What’s the Next Kale?
This year, kale lost its footing to seaweed, thanks to its umami and presence in ramen, which is rising in popularity across the country. But now chefs are turning to other “waste-not” greens, such as leftover beet, turnip and mustard greens, chard and carrot tops, which customarily were thrown out. Some chefs may even pickle these trimmings and use them as condiments.
