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 ...

Maybe you’re used to a fiery red version of this dish. This take, from a new cookbook dedicated to frozen peas, is a bright green thanks to peas.

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.

Spending my day making beautiful plates with sauces and side dishes for my clients is gratifying, but by the time I finish, I ...

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 ...