R.M. writes, "I usually think of kale more as a cold weather vegetable, but this is delicious. The kale comes out paper-thin and crunchy like potato chips, and you eat the leaves with your hands. I ...

Made with roasted golden beets, pomegranates, red kale, sunflower seeds, and orange cinnamon vinaigrette, this salad has many layers of flavors and textures that salad lovers will appreciate. Alice ...

The fan-favorite dish is so easy to make at home.

I love eating a big salad during the day; it's sort of my routine. This veggie bowl is very customizable. Sometimes I add cooked shrimp, roasted chickpeas or bacon. The combo of sweet, salty and ...

About 1 tablespoon coarse or flaky sea salt or kosher salt 1 to 2 tablespoons sherry, balsamic or red wine vinegar 1. Preheat oven to 425 degrees. Pull the kale leaves off the thick stems and discard ...

A quick massage makes kale tender, delicious, and perfect with our scratch-made classic Caesar dressing, croutons, and a ...

Preheat oven to 375 degrees. Wash and trim the kale. Peel off the tough stems by folding the kale leaves in half like a book and stripping the stems off. Toss with the oil. Roast for 5 minutes. Turn ...