In a large, heavy-bottomed pot, heat oil over medium-high heat. Add sausage and sauté 5–7 minutes or until browned and crumbly, stirring and chopping sausage with cooking spoon occasionally. Add ...

From collards and kale to spinach and chard, these leafy greens recipes deliver big flavor in soups, salads, braises, and ...

When we asked community supported agriculture subscribers to share some of their favorite recipes using kohlrabi, greens, kale and other vegetables that stump many area cooks, we got far too many to ...

It can star in a creamy pasta or casserole, or be the understudy to kale in a spring minestrone. By Tanya Sichynsky Credit...Linda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich. For ...

I rarely eat chard. Not because I don’t like it, but I’ve just never been sure how to prepare it properly. I regularly use spinach, kale, and other greens in my dishes, but most chard recipes call for ...

One of the best parts about fall and winter are the hardy greens. Sauteed turnip greens? You’ll have to hide a portion for yourself before I eat it all. Collard greens, stewed until silky? Get out of ...

The Lemony Lentil & Chard Soup is high-protein, high-fiber and vegan. For added color, flavor and extra nutrients, add turmeric and saffron. The soup takes little time to prepare and tastes just as ...