These culinary chameleons can be braised, sautéed, or enjoyed raw in salads. Here’s how to choose and use them.

and are large enough to stuff and roll cigar-style into Stuffed Kale with Bulgur Tabbouleh. Russian kale is easily identifiable by its magenta stems and green-blue leaves with ruffled edges.

Kate has a penchant for raw foods like watermelon salads, gazpacho, goji berries, tabbouleh ... consists of a green smoothie packed with kale, spirulina, matcha, spinach, romaine, coriander ...

The owner is the daughter of an Egyptian father and mother from Mexico City, so having guacamole and salsa with her kebabs ...

But take a closer look: Leafy greens like kale and spinach are the humble heroes of late fall, winter, and early spring. Winter greens may be hearty, but they can wilt just the same as more ...

Pop any excess on a tray, freeze, then transfer to press-seal bags. 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 ...

For this herbaceous sweet-savory take on tabbouleh from chef Dylan Patel at Chicago's Avec, grilled grapes make fast friends with farro, honey-roasted peanuts, lots of herbs, and a nutty ...

So at Bistro Barbès preserved lemons are as much a staple as veal stock, sweetbreads come in the form of p'stilla, and salads range from kale-based Niçoise to tabbouleh.