In Season: Kale turns sweeter in cold weather, so it's at its best from mid-fall through early spring.
What to Look For: Choose kale with firm, deep-green leaves, avoiding any that are wilted or have yellow spots.
How to Store: Keep kale in the coldest part of your refrigerator, loosely wrapped in a plastic bag. Though it seems like a sturdy vegetable, kale will quickly wilt and turn bitter.
Kale and cannellini beans make this easy soup hearty and nutritious. Just before serving, each bowl of soup is topped with a thick slab of toasted country bread and a sprinkling of Parmesan cheese. To make this recipe vegetarian-friendly, use vegetable broth in place of the chicken stock.
Kale is used in place of the usual cabbage to make this vitamin-rich slaw. Sweet bell peppers and sliced carrots add color to the mix. Vegetable oil, cider vinegar, peanuts, and a touch of brown sugar are blended together to make the flavorful dressing for this creative coleslaw.
Handmade pasta is filled with a mixture of kale, prosciutto, fresh marjoram, and lemon zest. To save time, you may make the ravioli with purchased wonton wrappers in place of the pasta.