This creamy kale and potato soup is an Italian classic that's ideal on chilly evenings.
You'll only need 1/4 cup of the vinaigrette for the pilaf; use the rest all week.
Author: Ronna Welsh
Author: Ivy Manning
These make-ahead components with tons of flavor and texture mean that lunches and speedy dinners can be ready in minutes.
Author: Anna Stockwell
Chef and cookbook author Joshua McFadden's justifiably famous kale pesto inspired us to keep spreading the word that there is still no better or more delicious way to eat your greens.
Author: Chris Morocco
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
A quick summer salad that's full of grains, kale, and lemony cheese.
Author: Abra Berens
Author: Gina Marie Miraglia Eriquez
A simple pie with a biscuit-like, no-roll crust that is incredibly versatile: As is, it makes a lovely lunch or elegant side.
Author: Mark Bittman
Author: Ian Knauer
Author: Sara Forte
No chopping required for this weeknight dinner. Just blend spinach, kale, basil, and garlic with feta, cream cheese, and olive oil to make a fresh, rich sauce that wraps itself around pasta.
Author: Julia Turshen
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
You wouldn't blanch tender herbs such as basil, but doing so here softens the collards and kale.
Author: Joe Sparatta
This savory pie is baked in a flaky phyllo pastry shell.
Author: Dan Barber
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
The salad below celebrates the colors and flavors of fall, adding squash and raisins to contrast the slightly bitter kale greens.
Author: Liz Alpern
You'll make more dressing than you need for one batch of salad with this recipe, but that's a good thing-you'll want to keep using it on all your salads all week.
Author: Maialino
This quick vegetarian pasta is perfect for a quick weeknight meal
Author: Stuart O'Keeffe
Step 1: Prep this simple soffritto and nutty pesto. Step 2: Make beautiful, clean soups on a whim.
Author: Andy Baraghani
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: Melissa Clark
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
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: Lorna Sass
Author: Bon Appétit Test Kitchen
Packed with greens, these boiled dumplings easily go vegetarian by switching out the ground pork for crumbled tofu.
Author: Jeremy Pang
Author: Deborah Madison
This vegetable-packed zuppa is a perfect way to use day-old bread.
Author: Brandon Jew
This garden wrap is stuffed to the brim with fresh, seasonal vegetables and herbs.
Author: Dr. John McDougall
Author: Giada De Laurentis
Author: Bon Appétit Test Kitchen
Author: Bobby Flay
Author: Ivy Manning
We know: Another kale salad recipe! But don't write this one off-you've probably never had roasted ginger before. It's what makes this dish special.
Author: Josh Walker
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: Ruth Cousineau
Author: Michael Romano
Author: Anita Sharp
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
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