although the stems are best chopped into small pieces so they can cook at the same rate as the leaves. Choose kale leaves with nicely saturated tones: they’ll range from very dark blue-green ...

Let’s be real—most of us know we should eat more greens, but plain salads or boiled spinach aren’t exactly exciting. The good ...

Massage chopped kale leaves with olive oil and lemon juice until it softens. Add cooked quinoa, cherry tomatoes, cucumber slices, and avocado chunks. Toss the whole thing with a light vinaigrette of ...

Kale soup is great for batch cooking as it freezes so well. Priya tops hers with fried bacon and grated Parmesan, so it's got tons of flavour. Don't be tempted to season with salt while cooking ...

Add the green vegetables and cook gently for 7–10 minutes, stirring frequently. Add the leafy greens, starting with the toughest (i.e. kale, cabbage, spring greens). You may need to add them a ...