Kale

When overlapping the phyllo over the filling in this recipe, work carefully but quickly so the phyllo doesn’t dry out before baking.

We know, another kale salad recipe! Don’t write this one off. Roasted ginger makes this one extra special.

This is the rich, healthy-ish, and totally satisfying salad for people who think all homemade salads are meh.

The genius of this pasta recipe is in the contrast of the textures and flavors. If spicy isn’t your thing, sub in any fresh sausage you like.

When working with a large quantity of greens, it’s much easier to sauté them if they’re blanched first. Their time in the olive oil is more for flavoring and reaching the ideal texture.

Sausage and greens are a match made in weeknight dinner heaven.

These make ahead salads are even better the next day. No joke.

These make ahead salads won't get soggy as they sit—they're even better the next day.

Massaging the greens both softens and seasons them before grilling.

Turn a can of beans into a hearty, healthy dinner in minutes.

Grilled salad. It’s a thing. This one gets a double dose of smokiness, both from the charred greens and the smoked paprika.

You don't have to be a vegan to love this smoky, savory kale-and-tempeh recipe.

Step 1: Prep this simple soffritto and nutty pesto. Step 2: Make beautiful, clean soups on a whim.

Finishing this dish with coconut milk retains its sweet flavor.

Sub spinach for kale if you like.

Rather than being cooked in salted water, the pasta is treated like risotto—simmered in stock and stirred until cooked and creamy—which gives it plenty of time to pick up meaty flavors.

If you prefer all-pork (or all-veal) meatballs, go ahead and make that change.

This simple and satisfying dish is definitely easy enough for a weeknight.

Yes, we think it’s a great idea to eat giant chicken nuggets for breakfast. But this delicious, indulgent dish works for dinner (and lunch, too). If you prefer white-meat chicken, use skinless, boneless breasts that have been cut in half crosswise.

Also known as the “cooked to hell” method, this braise renders the greens meltingly tender.

You know how we're always telling you not to trash your kale stems? Here's how to make them actually taste good.

As bananas turn the corner from ripe to too-ripe, peel them and pop them in the freezer so you can make this anytime (you won’t need as much ice if using frozen bananas).

Thick slab bacon is key to this dish. Buy it packaged if you can find it or from the butcher.

Kale, chia seeds, seaweed: these trendy superfoods have garnered a lot of buzz for their health benefits. But are any of them actually a “magic bullet” nutrition solution? We get to the bottom of it.