Kale, with its sturdy leaves, feels like a winter green (and it does fit well, of course, in cold-weather cooking), yet the farmers markets and groceries are full of it now. Whether White Russian ...

BABY KALE SALAD: 6 cups baby kale leaves, stemmed, any tough veins or ribs removed, larger leaves torn into bite-sized pieces. 1 head curly endive, stemmed, leaves torn into bite-sized pieces.

The other key is to dress the kale, then let it sit for 5 to 10 minutes before adding the other ingredients. This will slightly wilt the greens, remove the bitter flavor and make the raw kale more ...

Kale, with its sturdy leaves, feels like a winter green ... The baby leaves are so […] Skip to content. All Sections. Subscribe Now °F. Saturday, February 15th 2025 eNewspaper.

The kale recipe here works in any season. Baby or mature leaves can be used, just adjust the cooking time. You’ll want the leaves just cooked through.

Their ubiquity on dinner tables and at picnics has led to such supermarket products as baby kale leaves. Once a specialty item of farmers markets, small, tender, young kale leaves can now be ...

From pre-packaged bags to individual bunches, here's how to maximize the lifespan of your favorite leafy green. Packed with vitamins A, C, and K, and rich in potassium, omega-3 fatty acids, and ...

January’s cool weather is ideal for growing kale. Sprouting up at farmers market stalls and grocery stores, this super-healthy leafy green is everywhere.

To prepare the carrots: Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Cut the carrots into quarters or sixths lengthwise, then again to be about 3 inches long.