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Explore 1489 recipes, 22 articles, 3 galleries, 464 videos, and more

Crawfish and Sausage Jambalaya

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Jambalaya with Duck and Andouille Sausage

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Louisiana Jambalaya, Part 3

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Survivor Champion Tom Westman and his Jambalaya

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Portuguese Kale Soup

Ingredients
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1 large onion, finely chopped (about 2 cups)
  • 4 cloves garlic, finely chopped
  • 2 1/2 pounds russet potatoes (about 5 potatoes), peeled and cut into 1-inch cubes
  • 8 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 8 ounces chorizo sausage, halved lengthwise
  • 3/4 pounds kale, stems removed, very thinly sliced
  • Coarse salt and freshly ground pepper
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Kale with Sweet Sausage

Time:40 mins
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Miso Soup with Tofu and Kale

Ingredients
  • 5 cups water or unsalted vegetable broth
  • 2 scallions, white and light-green parts only, thinly sliced
  • 2 teaspoons grated fresh ginger
  • 1 garlic clove, thinly sliced
  • 3 tablespoons light-colored miso
  • 2 teaspoons low-sodium soy sauce
  • 3 ounces kale, trimmed and shredded
  • 6 ounces firm tofu, drained, cut into 1/2-inch cubes
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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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Emeril Lagasse Prepares Chicken Tortilla Soup

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