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

To help kale last longer and ensure it tastes great, choose the freshest kale bunch you can find at the supermarket. Look for bright, deeply colored kale with springy leaves. Most varieties of ...

3 Tbsp. extra-virgin olive oil 1 medium (8 oz.) bunch lacinato kale, stems discarded, leaves roughly torn (about 6 cups) 1. Heat oil in a large 12-inch cast-iron skillet over medium high until ...