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.

Spinach doesn't have to be the only leafy green worthy of a creamy spotlight. Kale, with its hearty leaves and faintly bitter ...

Looking to add more vitamins, nutrients, and good proteins to your meal prep or festive table? This collection of simple ...

Dear SOS: I am addicted to the Tuscan kale salad at Little Dom’s in L.A. I love kale no matter how I prepare it, but it never tastes quite as delicious as the Dom’s salad. I am hoping it’s 100% guilt ...

4 bunches lacinato kale, pulled from the rib and chopped thin 2 ribs celery, sliced 1 Persian cucumber, sliced into thin rounds 10-15 heirloom cherry tomatoes, cut in half (depending on size) 2 red ...

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 ...

Preheat the oven to 400°. On a rimmed baking sheet, toss the squash with 2 tablespoons of the olive oil and season with salt and pepper. Roast the squash for 20 to 25 minutes, until tender. Transfer ...

Nancy Silverton's two-tier kale salad is layered with toasty pine nuts; creamy, salty ricotta salata cheese; and tangy, umami-rich Italian marinated anchovies to ensure there's something delicious in ...

Place the kale in a large bowl and pour in the dressing. Roll up your sleeves and use your hands to massage the dressing into the kale. This can be a bit of a workout — spend a minute or so really ...