Plus, kale is better than spinach, visually anyway. When you cook kale, it stays a beautiful bright green color (without needing to blanche it in cold water), so it looks beautiful on your plate.

Blend fresh kale leaves with garlic, pine nuts or walnuts, Parmesan cheese (optional), olive oil, salt, and pepper until ...

In a large skillet, sauté the onion, garlic, pepper flakes and rosemary in the olive oil for about 3 minutes. Add the wine ...

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 ...

March is the ideal month to plant two of the hardiest and most nutritious vegetables a home gardener can grow easily: cabbage ...

Add the kale or cavolo nero and season with salt. Cover with a tight-fitting lid, reduce the heat to its absolute minimum and leave to cook gently for about 20 minutes. Stir once after five ...

3) Add kale and combine - Stir in kale and cook until wilted. Add roasted sweet potatoes and mix well. 4) Finish and serve - Top with toasted pumpkin seeds and serve warm.

Stir in kale, rice, and pork and bring to a simmer. Reduce heat to medium-low and partially cover the pot. Cook, stirring occasionally, until rice is just tender, 12 to 15 minutes; season with salt ...