Curly kale leaves should look fresh and crisp, with no sign of yellowing. Reject any with leaves that look bruised or slimy. Curly kale is available from September to March. Other varieties of ...

Versatile leafy greens can be braised, sautéed, or enjoyed raw in salads. Here's how to select and cook common winter greens ...

But outside of recipes that rely on a heavy dressing to wilt the leaves, Tuscan kale can be subbed in for curly kale. It also works in quite a few of its own Tuscan kale salads. It's especially ...

You might think of kale as that one coarse and fibrous leaf with a robust, bitter flavor -- an extremely nutritious cruciferous vegetable that you add to soups, juices, smoothies and salads, or ...

Place the lentils, chilli, bay leaf, garlic, thyme, onion, and one litre of chicken stock in a saucepan and bring to a simmer. Cover and cook very gently until the lentils are tender. Do not allow ...

Save this recipe for later Add recipes to your ... Separate 12-15 of the largest leaves from the bunch of kale, and drop them into the boiling water, a few at a time. Cook briefly until the ...

Kale can be quite tough, so it is best par-boiled before being fried, or cooked for quite a long period. FAQs about BBC Food ...

Choose kale leaves with nicely saturated tones: they’ll range from very dark blue-green lacinato kale to vibrant green curly kale. As with all greens, avoid or remove any wilted or yellow leaves.