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Hey everyone, Jason Griffith here! When I’m craving a meal that’s truly nourishing, deeply satisfying, and brimming with ...

When it's too hot to cook, try serving a summery salad for your main meal. Not just a simple garden salad, mind you, but a ...

As a native Californian, Gaetano draws on the bounty of local Hudson Valley farms but imports the phenomenal Black Tuscan kale for what may be the best leaf salad of my life.

Stir in kale, mashed garlic, and 1/4 cup cooked pancetta; cover and cook until kale is wilted, about 2 minutes. Add cream, stirring to combine; cook until cream is heated through, about 1 minute.

Method. Place the lentils, chilli, bay leaf, garlic, thyme, onion, and one litre of chicken stock in a saucepan and bring to a simmer. Cover and cook very gently until the lentils are tender.

Tuscan kale is also labeled lacinato or dinosaur kale in the United States. But in Italy, where it probably originated, it’s known as cavolo nero (black cabbage). It’s a fantastic fall ...

1/2 pound dried cranberry or pinto beans (1 1/3 cups), rinsed and picked over. 1 prosciutto bone. 1/4 cup olive oil. 1 large fennel bulb—trimmed, cored and cut into 1/3-inch dice ...

Nordic kale salad with croutons. Serves 6. For the croutons, you will need: 3 slices of white or sourdough bread — see Tip; 3-4 tablespoons olive oil ...

Kale and potato masala filling. 4 kale leaves; 1 tbsp butter; ¼ tsp cumin seeds; ¼ tsp black mustard seeds; 1 medium potato, finely diced; ½ green chilli, finely minced ...

If using Tuscan black kale, allow to sit at room temperature for 10 minutes before serving. If using curly edge kale, allow to sit at room temperature for 30 minutes before serving. 3.