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

Russian kale is easily identifiable by its magenta stems and green-blue leaves with ruffled edges. Massaging is a technique that tenderizes heartier, more fibrous greens like kale and collard ...

Maia Friedman, who you may know as a member of Dirty Projectors, is also an accomplished singer-songwriter. She’s got a new solo album called Goodbye Long Winter Shadow coming out in May, and she’s ...

Choose kale leaves with nicely saturated tones: they’ll range from very dark blue-green lacinato kale to vibrant green curly kale. As with all greens, avoid or remove any wilted or yellow leaves.

Russian forces have recaptured Sudzha, the largest town that Ukraine once occupied in the Kursk region, according to Moscow, threatening Kyiv’s sole territorial bargaining chip amid pressure to ...

KYIV, March 12 (Reuters) - A Russian missile attack on the central Ukrainian city of Kryvyi Rih killed a 47-year-old woman and wounded at least nine other people, Dnipropetrovsk regional governor ...

Pop any excess on a tray, freeze, then transfer to press-seal bags. Separate 12-15 of the largest leaves from the bunch of kale, and drop them into the boiling water, a few at a time. Cook briefly ...

Brendan joined Newsweek in 2018 from the International Business Times and well as English, knows Russian and French. You can get in touch with Brendan by emailing [email protected] or follow on ...