Six chefs share their most creative ways to decrease food waste and save money and the environment all at once.

Among the four vegetables here, kale tends to be the most bitter, Tomlinson said. “I love working with kale that has been through a frost. It’s a little bit sweeter.” ...

Lacinato kale is a little less fibrous, making it even better suited for eating raw. For cooking, you can use it in just about any application: braise it, blanch it, cream it, throw it in a stir-fry.

Winter greens are versatile and nutritious. Here’s how to cook them. Collard greens, mustard greens, chard and kale are excellent in all kinds of cooked (and raw) preparations.

Step 2: Remove stems and ribs from kale. With a little extra olive oil rubbed into your palms, massage kale for a minute, until bright green and soft. Add leaves to a bowl with olive oil, lemon ...

This Cactus Club copycat avocado kale salad is packed with bursts of flavor and texture! This anything-but-average salad will ...

KALE SALAD 1 large bunch of kale, stems removed, leaves shredded into bite size pieces Olive oil Panko crumbs Grated Parmesan cheese Hot pepper flakes, to taste Salt and pepper, to taste Small ...

Add the kale to the remaining vinaigrette in the large bowl and toss, gently massaging the dressing into the greens until the kale softens slightly, 1 to 2 minutes.

This kale salad bursts with flavor and excitement thanks to pickled jalapeños, crushed tortilla chips and a lime-hot sauce vinaigrette.

Your dressing must be evidently glossy. For the croutons, pre-heat your oven to 190C. Toss your bread bits in olive oil, salt and pepper and bake for 10 to 15 minutes till crisp and golden.

½ cup fresh goat cheese 1 teaspoon sea salt Toss kale in a big bowl. Drizzle olive oil, cherry balsamic vinegar and maple syrup over the top of the kale.