To prepare the kale, cut along both sides of each stem with a sharp knife, or pull the ruffled leaves away from the stems with your hands. Discard the stems. Gather long leaves together and slice into ...

TOLEDO, Ohio — Check out this recipe for a Tuscan kale salad as shown by chef Jacquelyn Jones of Solfood Collective. The recipe makes four servings. 1. Rinse kale and remove stems. Roughly chop. 2.

Kale salad is a delicious bowl of contrasts — crunchy, cool and light yet satisfying, with flavors that play off the mildly bitter, peppery leaves. Unlike most salad greens, kale doesn't wilt when ...

News flash: Kale is still in. It's still one of the nutritional highlights in my crisper drawer, and winter is its peak season, which means it's most abundant, healthy and cheap right now. Kale, part ...

This dish could turn kale doubters into true-blue kale fans. Dates, dried cranberries, and a small amount of maple syrup bring sweetness to the salad, while toasted almonds add welcome crunch and ...

This Golden Beet Salad is a lovely way to showcase golden beets. Roast them until tender, then combine with Tuscan kale, dates, and almonds in a white balsamic vinaigrette. Beets are such an ...