Mom always made a simple fried rice dish for us, particularly when she had leftover white rice, and I watched her create this oishii, one-pan meal using only leftovers! The simple addition of turmeric...
Author: Candice Kumai
Author: Candice Kumai
Author: Ian Knauer
An easy Quinoa Salad with Kale recipe. We love the way Dijon mustard enhances the similarly assertive flavor of the kale, while mellow pine nuts and Parmesan cheese balance it out. You can make this salad...
Author: Jessica Harlan
Author: Anna Thomas
Breakfast bowls shouldn't take 2 hours to make; this one is ready in about 20 minutes. Add roasted sweet potato or cooked grains to make it even more hearty.
Author: Chris Morocco
Packed with greens, these boiled dumplings easily go vegetarian by switching out the ground pork for crumbled tofu.
Author: Jeremy Pang
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
Author: Anita Sharp
Author: Ian Knauer
For mornings when you need to feed a crowd a healthy breakfast, this veggie-packed egg skillet recipe is here for you. Serve with toast on the side for mopping up those runny yolks.
Author: Anna Stockwell
Author: Jessica Koslow
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
You'll find many of these ingredients in the Asian section of your supermarket or health food store. Stock up: We promise you'll be making this well into fall.
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
Author: Sara Forte
Author: José Andrés
Instead of marinating the halibut fillets, which many recipes call for, I cut slits into the top of each fillet and stuff them with a pesto made from kale, scallions, celery, and feta. My family and friends...
Author: Kim Kushner
Make a satisfying meal with only 5 ingredients! The pork chops and kale can be sautéed in the same pan.
These crunchy, addictive chips will have your whole family begging for more kale. They are wonderful served alongside sandwiches, on their own as an afternoon snack, or crumbled atop salads.
Author: Ellie Krieger
Author: Drew Ramsey, M.D.
Author: Tara Duggan
Berbere, a warming Ethiopian spice blend, punches up these incredibly easy meatballs.
Author: Josef Centeno
Author: Suzanne Goin
Author: Seamus Mullen
Listen, this dish is indulgent, and makes a bit more than two responsible adults should finish in one sitting. But for crying out loud, live a little. (And anyway, the kale keeps it virtuous.)
Author: Alison Roman
Author: Seamus Mullen
A quick blanch helps take away the bitterness in the kale for the pesto. A bit of lemon brightens it up and help the pesto retain its bright, green color.
This cheesy chicken and kale casserole is perfect for a weeknight dinner.
Author: Molly Stevens
Author: Kemp Minifie
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
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
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
Author: Hugo Bolanos
Author: Ivy Manning
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
Author: Gerardo Gonzalez
Crispy cumin-roasted chickpeas meet kale, parsley, mint, and a lemony tahini dressing in this refreshing, filling vegan salad.
Author: Hetty McKinnon