These culinary chameleons can be braised, sautéed, or enjoyed raw in salads. Here’s how to choose and use them.

With tougher, more fibrous stems, for kale and any winter green, leave them in for longer cooking preparations that allow enough time for them to tenderize. Otherwise, the stems can be pickled ...

Kale soup is great for batch cooking as it freezes so well. Priya tops hers with fried bacon and grated Parmesan, so it's got tons of flavour. Don't be tempted to season with salt while cooking ...