Market Report - Great Greens

Sassan Rostamian has Tuscan kale on the menu at his restaurant Sauce on Hampton Drive in Venice. Sassan leaves the stem on the kale. To cook, start with a hot pan with a little water. Cook down the kale and add more water as needed. In the last 4 or 5 minutes, add garlic and a dash of red wine vinegar or sherry vinegar. If you're cooking a lot kale, keep the pan covered to steam it a bit. The leaves turn a dark green when ready.

Nate Peitso sells a lot of cilantro, basil, mint and tarragon during Persian New Year. Right now, basil is fresh and so is flowering arugula which Nate recommends sprinkling on pasta or quiche.