To help kale last longer and ensure it tastes great, choose the freshest kale bunch you can find at the supermarket. Look for bright, deeply colored kale with springy leaves. Most varieties of ...

These culinary chameleons can be braised, sautéed, or enjoyed raw in salads. Here’s how to choose and use them.

and all you see at vendors’ tables are bunches of hearty greens, a monochrome landscape of dark green. But take a closer look: Leafy greens like kale and spinach are the humble heroes of late ...

Spending my day making beautiful plates with sauces and side dishes for my clients is gratifying, but by the time I finish, I ...

3 Tbsp. extra-virgin olive oil 1 medium (8 oz.) bunch lacinato kale, stems discarded, leaves roughly torn (about 6 cups) 1. Heat oil in a large 12-inch cast-iron skillet over medium high until ...