Author: Ruth Cousineau
Author: Michael Romano
We found a way to get every iota of value from the chicken bones. They are cooked with the meat until it's tender, then we keep them going with the greens for even more flavor.
Author: Claire Saffitz
This savory pie is baked in a flaky phyllo pastry shell.
Nutritional yeast acts like a vegan version of parm here, adding a hit of umami flavor that plays well with bitter kale and earthy buckwheat noodles.
Author: Heidi Swanson
This big batch of tender roasted kale can be kept in the fridge and added to meals throughout the week. Toss it into salads and stir-fries, stir it into soups, or use it in a grain bowl.
Author: Kat Boytsova
Author: Drew Ramsey, M.D.
These make-ahead components with tons of flavor and texture mean that lunches and speedy dinners can be ready in minutes.
Author: Anna Stockwell
A bright alternative to heavy sides, this hearty kale salad recipe adds crunchy chopped almonds and crisp shredded brussels sprouts.
Author: Susan Spungen
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.
Author: Alison Roman
Like your favorite grain bowl in soup form, this warming, brothy dish is topped off with a bright and slightly sweet parsley-dill sauce.
Author: Anna Stockwell
Chicken potpie is a dish many of us crave when we want to conjure up the warmth of home and hearth, and chef Ashley Christensen, owner of Poole's Diner in Raleigh, North Carolina, is no different. "This...
Author: Editors of Garden & Gun
The pressure-cooked combination of sweet, smoky, and hot and the freshness of the greens is delicious any time of the year.
Author: Kathy Hester
Pile charred Halloumi cheese, kale, and cherry tomatoes onto grilled bread rubbed with garlic for an almost-instant summer dinner. Or, you can skip the bread and treat the same ingredients as a side salad...
Author: Anna Stockwell
Author: Tara Duggan
Who can resist a chicken pot pie? This one's packed with kale, butternut squash, and pearl onions and scented with garlic and sage.
Author: Bon Appétit Test Kitchen
Loaded with fresh herbs and sturdy kale and then set off by a bright and spicy dressing, this is an ideal counterpoint to the more decadent dishes on the table.
Author: Quealy Watson
Author: Deborah Madison
Packed with greens, these boiled dumplings easily go vegetarian by switching out the ground pork for crumbled tofu.
Author: Jeremy Pang
Author: Drew Ramsey, M.D.
The crispy, crunchy tempura kale in this salad takes the place of breadcrumbs, adding a filling bite that will have you going back for more. And the best part? The salad is totally #wasteless, using the...
Author: Katherine Sacks
Author: Gerardo Gonzalez
Author: Hugo Bolanos
Author: Jessica Koslow
Copious amounts of kale were sacrificed in my pursuit of a kale energy bar. On my umpteenth attempt at puréeing the leaves into gooey-green glue, inspiration struck: why not incorporate the kale in crispy...
Author: Camilla V. Saulsbury
The crisp-tender texture and robust flavor of thinly sliced Tuscan kale stands up to the tart, Caesar-like dressing of this hearty slaw. Serve as a first course or as a side with grilled chicken, beef,...
Author: Bon Appétit Test Kitchen
Bake a few of these grown-up pizza pockets for dinner tonight and freeze the rest to bake later. After a long day in the office or a long night out with friends, you'll be happy to have them ready to go...
Author: Anna Stockwell
This spelt pie crust is so easy to make, but you can use store-bought instead. Hot smoked trout can replace the smoked salmon for some variation and broccoli could easily replace the kale.
Author: Lorraine Pascale
Author: Suzanne Goin
When you use a fairly expensive, rich, and well-marbled fish like wild salmon, you want to make sure you don't clutter it with too many spices or overcook it. Coconut milk maintains that velvety mouthfeel...
Author: Raghavan Iyer
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.
Author: Camille Becerra
Author: Dan Barber