Kale is a winter ingredient commonly used in cooking. With its bold flavor, it is perfect for making many recipes: starting ...

Its leaves are tapered, dark green, with a surface reminiscent of a dinosaur's skin: hence the name dinosaur kale, which is ...

The leaves grow rapidly in my garden throughout the growing season. Even when winter snow buries the garden, local stores ...

Combine kale and cheese in a large bowl; set aside. In a mortar or a small food processor, combine cumin, crushed red pepper flakes, anchovy fillets, and garlic. Pulverize with a pestle or process.

Winter tends to draw the short stick when it comes to seasonal produce love. Though its offerings aren’t always as bright and ...

Caldo verde is a traditional Portuguese soup made with Portuguese chouriço or linguiça sausage, dark leafy greens, onion, ...

Once the lentils are soft and ready and have come to a creamy finish, add the ginger, kale and cabbage and bring the dal to a slow boil. Add the cumin onion mixture and as soon as the dal starts ...

Mince the spring onions. Bring a pot of lightly salted water to the boil. Add the kale and boil until crisp tender, then use chopsticks to remove the vegetable and place them in a colander.

Those looking to tame the bitterness should opt for lacinato or baby kale. “Oftentimes, people think you can only use baby leaves for salads and you have to cook mature leaves, but not ...