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 and lemon zest add a twist to this chicken and pasta casserole. Ricotta and Parmesan cheeses make it rich and satisfying.

Lemon, honey, and fresh chile brighten up sauteed kale and scallions. Serve this 15-minute side dish with pork chops or tofu.

Raisins and diced apple add subtle sweetness to these savory little pies. Serve them with a green salad for dinner or pack them in a lunchbox for a fun sandwich alternative.

These savory cakes are inspired by the traditional British dish of bubble and squeak. Serve with fried eggs or roast chicken.

Bake seasoned kale leaves to turn them into irresistible, good-for-you crispy snacks. Sriracha sauce adds a delicious bite.

Pureed cannellini beans make this vegetarian soup creamy without adding extra fat. Garnish each bowl with crunchy garlic chips and a drizzle of garlic-scented olive oil.

Spicy sausage, kale, cherry tomatoes, and ricotta cheese make this lasagna a substantial meal. Instead of layering, the noodles are broken into pieces and mixed with the other ingredients before being spread into a baking dish and topped with Parmesan.

Goat cheese, Parmesan, and lemon juice make a creamy, tangy sauce for this pasta toss of sauteed kale, Kalamata olives, and shredded turkey. This recipe is a great way to use leftover meat, including turkey, chicken, ham, or sausage.

Raw kale and toasted hazelnuts provide plenty of crunch in this salad. Lemon zest, lemon juice, and olive oil make a refreshing vinaigrette.

Flaky cheddar pastry encloses a filling of sauteed kale, leeks, thyme, and shredded chicken. These hand-held pies make a satisfying lunch dish or party appetizer.

Kale is sauteed with garlic and lemon juice, and heaped on top of toasted baguette slices in this rustic appetizer. Use a vegetable peeler to create the thin curls of Parmesan cheese that top the crostini.

In this new twist on the traditional Portuguese kale and potato soup, the kale is cooked just until crisp-tender. Chorizo and lots of cilantro, parsley, and mint make this soup hearty and flavorful.

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.

Garlic and white-wine vinegar add punch to sauteed kale and white beans. Broiled sausage rounds out this hearty main dish. Serve with garlic bread or brown rice.

Cherry tomatoes, fresh thyme, and garlic add big flavor to blanched, sauteed kale leaves. Serve this recipe as a side dish with chicken or steak, or toss with pasta for a main dish.

Ribbons of kale are tossed with olive oil and baked until crisp, then seasoned with sea salt and lemon juice. This savory snack is a delicious and healthy alternative to chips.

The winning combination of kale, sausage, and potatoes makes this soup tasty and filling. If you like, make a double batch and freeze some of the soup for quick dinners on busy nights.

Oat groats are whole oat grains, which are nutty and chewy when cooked. In this healthy main dish recipe, the oat groats are cooked with onion, garlic, leeks, and diced carrot, and then tossed with sauteed kale and topped with Parmesan cheese.

Cannellini beans are dressed with vinaigrette and layered on toasted baguette slices with sauteed kale and pan-crisped prosciutto. You can prepare all of the components of this appetizer a day ahead and assemble just before serving.

In a tasty twist on the classic Southern side dish of braised greens with bacon, this recipe calls for kale and sweet Italian sausage. The kale is simmered until tender, splashed with red-wine vinegar, and topped with browned sausage before serving.

Kale is braised in chicken broth and garlic until tender, and tossed with whole-wheat spaghetti and creamy fontina cheese. Crisp bits of bacon are sprinkled over this hearty pasta dish just before serving.

Celery gives fresh flavor and lentils add extra protein to this rustic kale and sausage soup. Serve this quick soup with sourdough rolls to make a complete meal.

Fresh ginger, garlic, grated onion, hot chiles, and smoked paprika add big, bold flavor to this beef and kale stir-fry. If you prefer, you can substitute the filet mignon in this recipe for thinly sliced sirloin or make it a vegetarian dish with tofu.

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.

Brilliant-orange acorn squash puree provides a striking background for deep-green kale in this fiber-rich soup. A garnish of crumbled bacon adds a savory dimension to the soup.

Follow this basic recipe for preparing kale as a side dish or as an addition to pasta dishes or bean salads. The kale leaves are stripped from their tough stems, cut or torn into half-inch strips, and boiled for 20 minutes in salted water until tender.