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

Stir in kale, rice, and pork and bring to a simmer. Reduce heat to medium-low and partially cover the pot. Cook, stirring ...

Cut away the tough central ribs of curly kale before you chop or shred the leaves. For best results, either cook very briefly in a large volume of ready-boiling water or stir-fry as a side dish.

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 until the leaves turn bright green and are just tender, about 2 ...

Kale can be quite tough, so it is best par-boiled before being fried, or cooked for quite a long period. FAQs about BBC Food ...