Author: Giada De Laurentis
Author: Seamus Mullen
You wouldn't blanch tender herbs such as basil, but doing so here softens the collards and kale.
Author: Joe Sparatta
Author: Bobby Flay
Author: Michael Romano
The salad below celebrates the colors and flavors of fall, adding squash and raisins to contrast the slightly bitter kale greens.
Author: Liz Alpern
Roasting the eggplants at a high heat will make the flesh very tender while making the skin a little crispy. This recipe is from Gunpowder, an Indian restaurant...
Mom always made a simple fried rice dish for us, particularly when she had leftover white rice, and I watched her create this oishii, one-pan meal using...
Author: Candice Kumai
Author: Lorna Sass
Author: Bon Appétit Test Kitchen
Pile charred Halloumi cheese, kale, and cherry tomatoes onto grilled bread rubbed with garlic for an almost-instant summer dinner. Or, you can skip the...
Author: Anna Stockwell
Author: José Andrés
Author: Suzanne Goin
This savory pie is baked in a flaky phyllo pastry shell.
This salad is the answer to people who think they don't like leafy greens. Good kale has a deep, almost meaty flavor. Searing it and mixing it with brown-butter-drenched...
Author: Ithai Schori
This vegetable-packed zuppa is a perfect way to use day-old bread.
Author: Brandon Jew
This super speedy supper is a great way to transform hardy winter greens into a deliciously silky pasta sauce. So simple, but, boy, is it good.
Author: Jamie Oliver
Author: Sara Forte
Author: Dr. Marwan Sabbagh
Author: Melissa Hamilton
Author: Sophie Dahl
Author: Seamus Mullen
Author: Tara Duggan
Packed with greens, these boiled dumplings easily go vegetarian by switching out the ground pork for crumbled tofu.
Author: Jeremy Pang
Like your favorite grain bowl in soup form, this warming, brothy dish is topped off with a bright and slightly sweet parsley-dill sauce.
Author: Anna Stockwell
The best fried rice is made with leftover rice. Ideally, chill it uncovered overnight, which lets it dry out a bit, leading to maximum crispiness.
Author: Chris Morocco
This garden wrap is stuffed to the brim with fresh, seasonal vegetables and herbs.
Author: Dr. John McDougall
We found a way to get every iota of value from the chicken bones. They are cooked with the meat until it's tender, then we keep them going with the greens...
Author: Claire Saffitz
Crispy cumin-roasted chickpeas meet kale, parsley, mint, and a lemony tahini dressing in this refreshing, filling vegan salad.
Author: Hetty McKinnon
Author: Drew Ramsey, M.D.
When you use a fairly expensive, rich, and well-marbled fish like wild salmon, you want to make sure you don't clutter it with too many spices or overcook...
Author: Raghavan Iyer
Author: Suzanne Goin
With a bag of frozen kale in your freezer, this elegant dish comes together in less than 30 minutes.
Author: Sara Jenkins
Quick and easy, this kale sautéed with white beans and sausage recipe will convert kale skeptics. Garlic and onion up the savory factor of this hearty...
Author: Elise Bauer
Author: Kemp Minifie
This spelt pie crust is so easy to make, but you can use store-bought instead. Hot smoked trout can replace the smoked salmon for some variation and broccoli...
Author: Lorraine Pascale
Make a satisfying meal with only 5 ingredients! The pork chops and kale can be sautéed in the same pan.
Recipe By: The Food & Wine Test Kitchen