(Not into kale? Most dishes are fine with something similarly sturdy, such as collards, chard or mustard greens, which ...

Kale can be quite tough, so it is best par-boiled before being fried, or cooked for quite a long period. FAQs about BBC Food ...

Fall is an opportunity to get back to salad basics—greens, great dressings, grains, and autumnal produce. Check out our fall ...

While Swiss chard leaves can be eaten raw, it’s much better to use them in recipes with cooked kale. Don’t worry, it doesn’t ...

First, heat oil in a heavy-bottomed pan. 2. Sauté the sliced onions and garlic. Add the millet and rice until gently warm. 3. Deglaze with white wine and then add in the stock. 4. In a bowl, add ...

Preheat oven to 350 degrees. In a medium bowl, combine kale, ground meat, bread crumbs, onions, egg, maple syrup, vinegar, Worcestershire, 1½ teaspoons salt and ½ teaspoon pepper until kale is ...

Cooked quinoa is combined with kale, red onion, red bell pepper, cucumber, feta cheese, and pumpkin seeds. Top it with an olive oil and lemon juice dressing and toss to combine. Rinse the quinoa in a ...

Despite the murky green appearance, I knew Princess Kate's go-to smoothie recipe would be nutritious and delicious.

Sheet pan recipes are always winners in our book ... Allowing raw tough greens like kale and collards to marinate in dressing tenderizes the leaves. The key to the success of this kale salad ...

Fall’s star squash shines in an adaptable pasta with kale and brown butter, roasted with an onion gravy or puréed into a soft ...