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Winter

Explore 1798 recipes, 325 projects, 184 articles, 187 galleries, 86 videos, and more

Lacinato Kale Salad with Roasted Squash

Time:1 hour
Ingredients
  • 1 pound peeled and seeded butternut squash, cut into 1/2-inch cubes (about 4 cups)
  • 3 tablespoons extra-virgin olive oil
  • Sea salt
  • Freshly ground black pepper
  • 4 large shallots, thinly sliced (1 1/2 cups)
  • 1/4 cup fresh lemon juice
  • 3 tablespoons flaxseed oil
  • 1 1/2 bunches Lacinato kale, washed and patted dry
  • 4 ounces aged goat cheese, shaved or crumbled
  • 1/3 cup toasted hazelnuts (1 1/2 ounces), roughly chopped
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Spicy Sauteed Kale with Lemon

Time:15 mins
Ingredients
  • 1 tablespoon vegetable oil
  • 1 Thai or jalapeno chile, thinly sliced
  • 1 lemon, thinly sliced, seeds removed and slices quartered
  • 1 tablespoon honey
  • 2 bunches kale (1 1/2 pounds), tough stems and ribs removed, leaves coarsely chopped
  • 6 scallions, cut into 2-inch pieces
  • Coarse salt
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Kale with Sweet Sausage

Time:40 mins
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Baby Kale and Watercress Salad with Maple Vinaigrette

Time:10 mins
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Roasted Kale, Golden Raisins, and Garlic

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Delicata Squash Salad with Kale and Cranberry Beans

Ingredients
  • 2 medium delicata squashes (about 2 pounds), halved lengthwise and seeded
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1/2 bunch kale (5 ounces), large stems removed, cut into 1-inch pieces
  • 1 large shallot, finely chopped
  • 1 garlic clove, minced
  • 1 tablespoon red-wine vinegar
  • 1 teaspoon coarse salt
  • Freshly ground pepper
  • 1 can (15 ounces) cranberry or cannellini beans, drained and rinsed
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Kale, White Bean, and Potato Stew

Ingredients
  • 2 tablespoon extra-virgin olive oil, plus more for drizzling
  • 1 onion, diced
  • 1 stalk celery, sliced
  • 1 carrot, peeled and diced
  • 8 ounces Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
  • Coarse salt and freshly ground pepper
  • 1 bunch kale, stems removed, leaves torn into small pieces (4 cups)
  • 1 (15-ounce) can navy beans, drained and rinsed
  • 2 teaspoons red-wine vinegar
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Raw Kale Salad with Pomegranate and Toasted Walnuts

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Kale Slaw with Red Cabbage and Carrots

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Escarole, Kale, White Bean, and Tomato Lasagna

Time:1 hour 30 mins
Ingredients
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 1 1/4 pounds cremini mushrooms, trimmed and sliced
  • 7 cloves garlic
  • Coarse salt
  • 1 large bunch kale (about 1 1/2 pounds), stems and center ribs discarded, roughly chopped
  • 1 large head escarole (1 to 1 1/2 pounds), trimmed and roughly chopped
  • 2 cans (15 ounces each) cannellini beans, 1/4 cup bean liquid reserved and beans drained
  • 1 1/2 teaspoons chopped fresh oregano
  • 1 can (28 ounces) whole plum tomatoes, drained
  • 1/2 teaspoon red-pepper flakes
  • 6 ounces Parmesan cheese, grated (2 3/4 cup)
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