Mar 22, 2024 · Superfood kale and sweet corn create a duo rich in vitamin A. The pepper Jack cheese adds tons of spice, but if spicy's not your thing, try a milder cheese. get the recipe

1 bunch lacinato kale, tough stems removed, leaves chopped, washed and dried (see Cook’s Note) Two 15.5-ounce cans cannellini beans, rinsed and drained 1 teaspoon apple cider vinegar

Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine.

Preheat the oven to 350 degrees F. Arrange 3 oven racks evenly spaced in the oven. Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem.

Preheat the oven to 350 degrees F. Heat 1 tablespoon oil in a large braiser over high heat. When the oil begins to smoke, add half the kale to the pan.

Thoroughly rinse the kale in cold water, soaking it in the water if it seems gritty or sandy. Tear the leaves into chunks and discard the stems. Heat the olive oil in a large skillet over medium ...

Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes.

In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes.

Stir in 10 ounces chopped kale, one 13.5-ounce can coconut milk and 1/4 cup water; season with salt and pepper. Cover and simmer until tender, 12 to 14 minutes. Stir in the juice of 1/2 lime.