Arugula or rocket leaves benefits the skin and body with rich vitamins, antioxidants, and versatility, making it one of the ...

Whether you cook kale or eat it raw, this cool-weather vegetable tastes similar to cabbage. However, its loose, upright, wavy-edged leaves don’t form a head like cabbage. Although kale is ...

Meanwhile wash the kale and remove any hard stalks – these will not blend well. Put the kale in the pan along with the vegetable stock, bring to the boil and allow to simmer for 10 minutes.

Most of it changes from season to season, but the kale — curly on one side and Tuscan on the other — is a constant. Every Thursday, someone picks a few handfuls, leaving the rest to flourish until the ...

Inspired by the Southwest with sweet potato, cumin and chile heat, this hearty, vegetarian-friendly stew relies on ...

fresh kale, olive oil, salt, pepper, and grated Parmesan. The sturdy leaves of curly kale hold up a little better than more tender lacinato or red Russian kale varieties. To keep the kale from ...

Place the squash, 1 (about 15-ounce) can chickpeas (drained and dried), and half of the sliced onion on a rimmed baking sheet ...

"Massaged kale is tossed with pops of fresh sweet corn ... ½ cup plain whole-milk strained Greek-style yogurt ¼ cup fresh ...

Sweet potato and earthy carrots add a touch of sweetness and pop of color, followed by dark green kale leaves. A Parmesan rind, with natural umami, boosts the flavors as the ingredients meld ...

Heat a large Dutch oven over medium. Add pancetta, and cook, stirring occasionally, until browned and crispy, about 6 minutes ...

Stir in the kale and cook just until the leaves start to wilt and soften. 6. Transfer the mushrooms and kale to a large bowl, and stir in the nuts, rosemary, sage, pepper, and remaining salt.