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Explore 1083 recipes, 19 articles, 6 galleries, 386 videos, and more

Jambalaya and Cornish Hens with Oyster Dressing

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Hummus with Seasoned Ground Beef

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Gnocchi with Kale

Ingredients
  • 1 teaspoon plus 2 teaspoons extra-virgin olive oil
  • 1 large bunch kale, tough stems removed, thinly sliced crosswise
  • 1 tablespoon finely grated lemon zest
  • 1/2 batch Simple Potato Gnocchi, boiled
  • Coarse salt and ground pepper
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Fried Kale

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Garlicky Kale Crostini

Ingredients
  • 1 small baguette, cut crosswise into 1/4-inch-thick slices
  • 4 large cloves garlic
  • 1 large head kale, stems removed, leaves torn or coarsely chopped
  • Extra-virgin olive oil
  • Coarse salt
  • Pinch of crushed red pepper flakes
  • Splash of red-wine vinegar
  • Freshly ground pepper
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Sauteed Kale

Other Ideas:
Kale, Side dishes
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Italian Sauteed Kale

Time:45 mins
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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 Sweet Potato Soup

Ingredients
  • 1/2 cup dried cannellini beans
  • 2 sprigs fresh rosemary
  • 1 small onion, cut into quarters
  • 1 head garlic
  • Salt
  • 1/2 cup tubetti (small tube-shaped pasta)
  • 1 tablespoons olive oil
  • 2 small leeks, rinsed, white and light-green parts cut in half lengthwise and thinly sliced
  • 1 sweet potato, peeled and cut into 1/2-inch cubes
  • 1 bunch kale (3/4 pound)
  • 6 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 1/2 teaspoon freshly ground black pepper
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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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