In fall and winter, markets overflow with kale, promising vitality and a slew of vitamins in every leafy bunch. Plus, cold weather turns kale milder, sweeter, and so tasty you just might want seconds
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Popular varieties of kale
Curly. The standard grocery market kale, with springy, ruffled leaves and a robust flavor.
Red Russian. An heirloom variety with tender, flat, reddish-green leaves and mild flavor. Look for it at farmers’ markets.
Tuscan. Also known as Lacinato kale, cavolo nero, and dinosaur (or “dino”) kale, this deep green, bumpy variety tastes earthy and a bit nutty.
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Red Russian Kale and Chorizo Soup (Caldo Verde)
This lightly spicy soup shows off the heirloom kale’s tender texture and mild flavor.
Day-old bread thickens this soup from Cathy Whims of Nostrana in Portland, making it custardy. The soup has a kick; for a milder flavor, cut back on the chile flakes.
Kale and Radicchio Salad with Broken Caesar Dressing
This eggless Caesar dressing from Seattle chef Ethan Stowell has lots of anchovies, yet the flavors are perfectly balanced. Ethan uses a very bitter chicory called puntarelle; we’ve used the more available (and milder) kale and radicchio.
Kale's hearty texture holds up to the high heat needed to create a crisp pizza crust. Its deep flavor is a great match for spicy chorizo and bold manchego cheese.
For such a simple, fast recipe, this salad--from chef-partner Steven Redzikowski of Oak at Fourteenth, in Boulder, CO--packs a surprising amount of complexity and flavor. Ichimi togarashi, a Japanese ground red pepper, really makes it pop.
The contrast of seared steak filled with greens makes a striking duo here. The roll can be assembled a few hours ahead of time, making this a nice meal for entertaining or a weeknight dinner.
Whole-Wheat Lasagna with Butternut Squash and Kale
If only all vegetarian lasagna tasted this good. The crunchy kale and the puréed squash make a fabulous duo layered between sheets of pasta and tangy tomato sauce.
Tangy, salty, and a touch of heat is the flavor mix in this non-traditional version of Filipino adobo, given to us by Chef Tim Luym. He suggests serving this slow-cooked dish with steamed rice and a cold beer.
This recipe is a fresh take on bibimbap, a Korean rice dish traditionally topped with meat, vegetables, egg, and chili paste. It’s fast, easy, and doesn’t require a trip to a specialty store.
Lacinato kale (often sold as "dinosaur kale" or "Tuscan kale") is a little crisper when roasted than ordinary kale, and its shape looks prettier on the plate. Flavor-wise, though, regular kale would be just fine to use. Serve the kale on its own as a snack, or as part of a composed plate with pork chops and spiced pears for a great autumn meal.
Every time reader Maya Conrad (of Arcata, CA) brings this salad to potlucks, she leaves with several requests for the recipe. She likes to make a little extra for workday lunches since it holds up well.
In our favorite new weeknight meal, kasha and a poached egg rev up greens and smoky pork. The recipe comes from Sandy Sonnenfelt, prepared-foods director at Market Hall Foods and its flagship store, The Pasta Shop in Oakland.
Imagine a classic Asian-style rice bowl, but with a risotto-like blend of millet and amaranth as the base. At Vital Root in Denver, chef-owner Justin Cucci tops the grains with loads of vegetables and tofu, then drizzles on a silky tahini sauce.
A simple vinaigrette and creamy goat cheese perfectly dress crisp and crunchy veggies. Quinoa adds a punch of protein to a main-dish vegetarian salad that’s sure to please.
Here’s a simple way to cook one of winter’s most flavorful vegetables. Try it with cooked penne or orecchiette; stirred into sautéed mushrooms; added to a Spanish-style potato omelet; or folded into quiche.