We love kale, passionately. It's almost the only bright spot of green in the winter, and we're gearing up to eat a lot of it this year! Well, we just found the absolutely best way to eat kale all wint...
Kale is one of our all-time favorite vegetables. That dark green color means it's packed full of goodness in both flavor and nutrients, and while its rough bitterness may be an acquired taste, it pays...
We've been buying big bags of swiss chard and other greens at the farmer's market lately and adding them to just about everything we cook (for better or worse!). One problem we keep having in dishes w...
Here's a tip straight from your corner deli refrigerator case: Garnish plates of summer vegetables and grilled meat with dark curly kale. ...
Facing a big pile of leafy green chard and knowing you have to somehow get it sliced it into bite-sized ribbons can feel a bit daunting. But it's really a lot easier than you might think! Here's how w...
Let me interpose, for a moment, some green leafy vegetables between our carnivorous sausage-making and pork-stewing. This is a hard time of year for vegetables. Spring is in the air, green things are ...
Maxwell was lucky to be part of a kale chip making project a few nights ago — very un-meat, eh? — when he was visiting an apartment being photographed for his upcoming book. He came home...
Sukuma wiki, noun: This Swahili word literally means "stretch the week," but it usually refers to a simple dish of cooked greens like kale or collards. "Stretch the week!" That's what basic cooked g...
This turkey chili is one of our favorite recipes, not just because we've made it a hundred times (at least). It was one of the first things we created on our own, starting with a version we made in ou...
Earlier this month, we posted a survey asking which vegetable you fear cooking. Many of you mentioned bitter greens, the category of collards, turnip greens, and mustard greens that can turn out tough...
One hitch to eating light in the month of January is that although you want a new start after the rich and fatty foods of December, you can't help but notice that it's still awfully cold outside. Rich...
Mom always told you to eat your greens. In the cold, dark days of winter, the farmer's markets are full of baskets of these thick, green leaves in various sizes, shapes, and shades of greens. Braisi...
Most two year-olds won't eat a plateful of sautéed greens even if they're cooked in bacon, and Ursula &mdash an excellent eater most of the time — is no exception. I can usually get by wi...
Here's yet another simple yet fabulous thing to do with kale: make kale chips! We have to thank regular Kitchn reader Art for the suggestion, which simply involves tossing torn pieces of kale with o...
If greens were meat, winter kale would be the hangar steak. It's not like spinach (the filet, if we're sticking to our analogy), which takes mere seconds to melt down quickly in a pan. No, some tough,...
After reading Dana's post earlier this week on cavolo nero kale, we started craving this favorite kale and sausage soup. Made even more satisfying with creamy white beans and potatoes, this is exactly...
Yes, it's true: summer is on its way out, but it's not all sad! There are some end-of-summer vegetables that are even better after a good frost or two. Which ones and why? Read on......
Here is a simple, nourishing side-dish for fall: a light (no cream) gratin with shredded kale and potatoes. Our local farm has potatoes galore right now, and the kale is starting to be really deliciou...
One of our favorite late summer and early autumn salads is quite simple: just kale, Pecorino Romano, and a light vinaigrette. ...
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