This kale-based salad is bursting with berry goodness and tangy flavors - the perfect addition to your weeknight dinner table ...

A quick treatment in olive oil transforms the tough leaves into tender greens. Throw in some ultra-crispy croutons and you'll ...

Kale, the leafy green vegetable, holds a special place for its nutritional powerhouse and versatility in cooking. Especially ...

Curly kales deteriorate more quickly than green cabbages ... tough central ribs of curly kale before you chop or shred the leaves. For best results, either cook very briefly in a large volume ...

Cook for 3–4 minutes, stirring occasionally, until the kale has wilted slightly, is bright green and has some bite to it. To make the steamed kale, fill a large saucepan a quarter of the way up ...

Heat 1 tablespoon olive oil in a Dutch oven or large pot over medium-high until shimmering. Add 12 ounces sliced sausage and ...

In the thick of winter, root vegetables like carrots, parsnips, and swedes, and leafy vegetables like kale and cabbage ...

in this case the dark green, nubbly leaves of Italian kale. It tastes better, and unlike the incredible shrinking spinach, kale retains most of its volume after cooking. Adding subtly flavored ...