Kale

The kale trend shows no signs of slowing down. How did the leafy green go from salad bar garnish to trendy and ubiquitous superfood?

Here's how to buy, store, and cook with kale, in season in September.

Make sure the leftover greens, especially if you’re using kale, are totally softened—you should be able to cut through them easily.

Have more greens than you know what to do with this summer? Learn the best way to freeze and store greens like kale, collards, and spinach, so you can cook with them all year long.

You’ll find many of the ingredients for this chicken and noodles recipe in the Asian section of your supermarket or health food store. Stock up: We promise you’ll be making this well into fall.

When you swap mayo for a tangy vinaigrette and add charred greens, magic happens.

Get true unripe green tomatoes, not green heirlooms, which are too delicate to grill. As for the green juice, there are some good store-bought ones if you’d rather not make your own.

You wouldn’t blanch tender herbs such as basil, but doing so here softens the collards and kale.

Customize it: Use carrot instead of celery root and any other white bean (gigante, cannellini) you like.

A texture riot of a salad; it gets crunch and creaminess from toasted pecans and almond butter(!).

Eat your greens early and often. Here's how to make healthy sautéed greens for breakfast.

Just when you can't eat another kale salad, kale rabe and kale sprouts come to the rescue. Check out these new ways to eat everyone's favorite green.

What Is American food? How do you explain it to the rest of the world? At the 2015 World's Fair in Milan, American food means food trucks. Here's why.

A decent amount of béchamel keeps this tomato-less lasagna moist as it cools.

We don’t always want to eat vegetables crisp-tender—sometimes our favorites are best when they’re cooked low and slow, until they completely surrender.

This rave-worthy soup is all about layering powerful flavor-enhancers that you probably already have on hand—tomato paste, herbs, Parm, and, of course, kosher salt.

You don't have to wait until summer to make pesto. Forget the basil and make one of these winter pestos, instead.

This rice is so self-sufficient it doesn't need your constant attention, and it's happy to share the spotlight with a nutty green sauce.

A classic ribollita is cooked one day, then reheated and served the next. To do that, just hold back the last croutons so they keep their crunch.

This is the easiest kale salad you've made all year. Feel free to substitute white wine vinegar for the lemon juice.

Not into kale? Use chard or another hearty green instead.

A vegan’s delight, with a gentle bonus buzz from the matcha.

Cold weather means less fresh, raw salads…or does it? These winter salad ideas make fine use of hardy greens.

It’s amazing how much pork belly you can eat when you alternate with bites of this crunchy and cleansing slaw.