Kale

Massaging the dressing into the kale with your hands helps break down some of the fibers so the greens are more tender.

Swap in veggie stock and make all your vegetarian relations happy.

Just a little bit of spicy, salty chile bean paste is the reason this dish packs such an insane flavor punch.

Recipes for broccoli, cabbage, brussels sprouts, kohlrabi, cauliflower, kale, and other brassicas.

Feel free to substitute other types of kale, such as curly or Red Russian, but make sure to pre-dress and massage the leaves as noted in the recipe.

"Kale" has officially become a meme. From quinoa to ancient philosophers, here's a roundup of everything referred to as the kale of its genre.

Loaded with fresh herbs and sturdy kale and then set off by a bright and spicy dressing, this salad from Hot Joy is an ideal counterpoint to the more decadent dishes on the table.

Prefer a turkey, pork, or lamb sausage? By all means, use that instead.

“Acid and texture are the most important things,” says chef Eli Kulp, High Street on Market, Philadelphia. His hearty vegetarian breakfast sandwich—with its mix of marinated mushrooms, soft eggs, melted cheese, and a buttery toasted roll—proves his point.

The pasta will continue to absorb the broth as it sits, so use a small noodle like ditalini, stars, or alphabet shapes.

Kale salad: so hot right now. But are you doing it wrong? We talked to our test kitchen to identify the most common mistakes when it comes to this trendy dish

First time grilling your greens? Lay them across the grill grates so they don’t fall through, and be ready to turn them—they char quickly.

This green tacos recipe is vegetarian but incredibly flavorful and hearty, daring to prove that not all tacos need meat.

The weeknight, veggie-heavy, nothing-in-the-house-to-eat dinner. Top with a fried egg if you’re feeling peckish.

Tackle a paella recipe tonight with this mushroom, kale, and mushroom version.

A pest is destroying this year's kale crop, and prices of the leafy green are rising. From farmers to chefs to consumers, Americans everywhere are worried

Cooking kimchi with greens mellows the intensity while still delivering a ton of flavor. Swap out the kale for swiss chard, or mustard greens for something a bit spicier.

The best part of any paella is the crisp layer of rice that forms on the bottom of the pan. Make sure to scrape some out for each portion.

If you can’t find freekeh, use another whole grain, like spelt or rye berries.

“A vegan green smoothie with some depth: I love the subtle savory quality the kale adds to the classic PB–banana combo.” —Dawn Perry, senior food editor

If you like Greek yogurt, you’ll love labneh, especially in this dish.

Two humble ingredients have big impact here: The Parmesan rind adds richness; the dried beans deliver creaminess.

Tuscan kale, also called black kale, dinosaur kale, Lacinato kale, and cavolo nero, has long, narrow, very dark green bumpy leaves; it is available at farmers’ markets and some supermarkets.