Kale

Berbere, a warming Ethiopian spice blend, punches up these incredibly easy meatballs.

We'll always love a good kale salad—here are some really great ones.

Or any greens, because we know you haaaate kale.

Even sausage can dry out when overcooked; we like browning them over direct heat, then moving them to a cooler spot to finish cooking.

Roasting the eggplants at a high heat will make the flesh very tender while making the skin a little crispy.

For years, chef Courtney Storer sacrificed her health for the sake of fitting in. Now that she's head chef, she's not afraid to eat a bowl of kale.

These dinners are done in 30 minutes or less.

It isn’t often we demolish an entire bowl of something without once suspecting that it was vegan.

If you don’t want or didn’t have time to soak the black-eyed peas overnight, just power-soak them.

If you come across turnips with good-looking greens still attached, use in place of the kale.

Less oil, more leaves that resemble chips.

Yes, we compiled 75 recipes in honor of our favorite color of food.

This will take you back to the flavor of all those canned cream-of-mushroom-soup-based casseroles, but without all the weird ingredients!

This savory gluten-free vegetarian pancake recipe can be made in the same pan as the wilted greens, maximizing efficiency for a healthy weeknight meal.

The components in this recipe sound a little out there, but trust us.

These are the recipes our food director makes at home: That means they're foolproof.

Dinner game-changer: start cooking your greens in coconut milk.

Don’t skimp on the seeds—lots of crunchy bits throughout keep this salad recipe texturally interesting.

You will think this pasta recipe calls for an absurd amount of kale, but it will shrink a ton when cooked.

The holy trinity of greens, eggs, and rice.

Don’t have an acorn squash for this chicken thighs recipe? Use butternut. Not into mustard greens? Use kale, Swiss chard, or spinach.

Golden raisins would also work nicely in this yogurt dip recipe instead of the dried apricots. You want a little sweet to play against the bite of the garlic and the brightness of the herbs.

Instead of deep-frying the broccoli in this sesame noodles recipe, we used a high-heat roasting method and swapped the restaurant’s sesame brittle for toasted seeds. Similar flavors; easier to make at home.

For this carb-on-carb fried rice recipe, you can use anything but boxed stuffing (the texture is too fine and will turn to mush). We chose a cornbread and chorizo stuffing, which can handle being cooked again and tossed in the stir-fry.