Tossed in salads and pastas, simmered in soups, and blended into vibrant drinks, there are plenty of ways to power up with ...

Try this easy recipe for crispy kale and parmesan croquettes that turn healthy greens into a tasty treat. Perfect as a snack ...

For the dressing: Add the garlic, yogurt, Parmesan, mustard, vinegar, anchovy paste, lemon zest and juice, and a big pinch of salt and pepper to a food processor or blender and blend until pureed.

Kale salads were everywhere in the first half of 2012, but it was still unlikely that one of them would outclass countless impressive new entrées to be crowned our “dish of the year,” said Bon Appétit ...

In this refreshing Thanksgiving salad, half the kale gets crisped up in the oven like chips while the rest is tossed with a gingery soy-tahini dressing. Some cut-up grapefruit goes in, and there's ...

Heat oven to 450 degrees. Toss eggplant with vegetable oil on a rimmed baking sheet; season with salt. Roast, tossing halfway through, until eggplants are charred in spots and tender, 20 to 25 minutes ...

I’m not a fan of kale. When kale is on a menu and something else is offered, I always feel like I have been given a Get Out of Kale Free card. But kale is in season, and it is positively stuffed full ...

Between adding grated lemon zest to the breading mix and folding lemon into the dressing, cookbook author Jessica Merchant riffs on Caesar salad in a way that sparkles with citrus brightness. The ...