This queen of the salad greens has deep, earthy flavor when served raw — as in this Kale Caesar with Fried Chickpeas — but mellows and sweetens slightly when cooked. Both leaf and stem are ...

A rustic, slow-cooked stew that brings big flavor with minimal effort If ever there was a dish made for weekend cooking, it’s ...

In a large skillet, sauté the onion, garlic, pepper flakes and rosemary in the olive oil for about 3 minutes. Add the wine and cook until it's reduced to a syrupy sauce. Mix in the beans and kale.

Bring to a boil, then reduce heat and simmer for 20 minutes, or until lentils are tender. 1 5) Stir in kale and cook until wilted. Season with lemon juice, salt, and pepper.

To the unknowing eye, the farmers market in chillier months may be uninspiring — tomatoes and stone fruit are a long way off, and all you see at vendors’ tables are bunches of hearty greens, a ...

Swap a bland pork chop and limp kale for bold, sautéed kale topped with crispy, miso-seasoned ground pork. Instead of a basic ...

Tender young leaves are best for salad, older leaves for cooking. Frost improves the flavor of kale. Mature plants survive to 10 F or below. Mark the site so you can find the fresh greens under ...

This week’s recipe is for a hearty macaroni pie. Serve warm with a side salad or steamed greens for extra freshness. The kale and spinach add ...

Kale is, no doubt, an acquired taste. When raw, this cruciferous vegetable takes on a bitter, grassy, and rather unpleasant profile. But, when you cook it in a pan, you'll find that the leaves ...

Chaitra Navratri, a sacred 9-day festival in India, celebrates the nine avatars of Goddess Durga. On the eighth day, young ...