Versatile leafy greens can be braised, sautéed, or enjoyed raw in salads. Here's how to select and cook common winter greens ...

After dozens of requests for more high-protein vegetarian recipes, I've perfected my go-to salad. Packed with protein and fiber, this lemon kale salad requires no cooking, but it is filled with ...

Colcannon with kale is a comforting Irish mashed potato dish that’s creamy, buttery, and packed with flavor. This traditional ...

Often described as a cross between cabbage and kale in terms of flavor, collard greens taste “kind of bitter, but more earthy,” Tomlinson said. The rich green leaves also have a “leathery ...

Wang attributes the transformation in the taste of her kale to the use of bio-organic fertilizers. She proudly refers to her ...

When everything is combined, season to taste, then stir in ... following in any proportion: kale, cavolo nero, spinach, chard, rocket, watercress, mixed salad leaves, spring greens, Savoy cabbage ...

It's no secret that adding greens to your menu — morning, noon and night — can go a long way toward healthier eating habits. While most people think of lettuce, kale, spinach, cucumbers and Brussels ...

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 ...

Taste and correct seasoning. Bring 3 litres of water to a boil in a large saucepan and season well with salt. Add the kale leaves and cook uncovered until completely tender. Strain off all of the ...

Saute until the onion is golden brown, then add garlic, chicken, and kale. Stir until the mixture ... then add heavy cream and salt and pepper to taste. The recipe serves 8 to 10.