Author: Molly Wizenberg
Author: Lorna Sass
Author: Bobby Flay
Author: Bon Appétit Test Kitchen
You wouldn't blanch tender herbs such as basil, but doing so here softens the collards and kale.
Author: Joe Sparatta
Author: Gerardo Gonzalez
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
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
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
Author: Bon Appétit Test Kitchen
This savory pie is baked in a flaky phyllo pastry shell.
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
The salad below celebrates the colors and flavors of fall, adding squash and raisins to contrast the slightly bitter kale greens.
Author: Liz Alpern
Author: Suzanne Goin
Author: José Andrés
Author: Sophie Dahl
This vegetable-packed zuppa is a perfect way to use day-old bread.
Author: Brandon Jew
Author: Sara Forte
Author: Dr. Marwan Sabbagh
Author: Melissa Hamilton
Author: Seamus Mullen
Author: Tara Duggan
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
This garden wrap is stuffed to the brim with fresh, seasonal vegetables and herbs.
Author: Dr. John McDougall
Packed with greens, these boiled dumplings easily go vegetarian by switching out the ground pork for crumbled tofu.
Author: Jeremy Pang
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: Drew Ramsey, M.D.
Make a satisfying meal with only 5 ingredients! The pork chops and kale can be sautéed in the same pan.
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
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
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: Suzanne Goin
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
With a bag of frozen kale in your freezer, this elegant dish comes together in less than 30 minutes.
Author: Sara Jenkins
Author: Molly Stevens
Recipe By: The Food & Wine Test Kitchen