although the stems are best chopped into small pieces so they can cook at the same rate as the leaves. Choose kale leaves with nicely saturated tones: they’ll range from very dark blue-green ...

Both leaf and stem are edible, although the stems are best chopped into small pieces so they can cook at the same rate as the leaves. Choose kale leaves with nicely saturated tones: they’ll range from ...

As we’re getting in the spirit of spring and St. Patrick’s Day, let’s cook with some fresh spring greens. Ashley Tresoline, ...

Maybe you’re used to a fiery red version of this dish. This take, from a new cookbook dedicated to frozen peas, is a bright green thanks to peas.

All across the country, March 17 is marked by an abundance of green; whether it’s the greening of spring, a plate of corned ...

Place the spaghetti in a deep skillet that’s at least 12 inches across or in a Dutch oven. Add the kale, tomatoes and their juice, carrot, garlic, olive oil, salt, and pepper, then pour the water over ...