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tips tips for trimming kale
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Recipes
In this refreshing Thanksgiving salad, half the kale gets crisped up in the oven like chips while the rest is tossed with a gingery soy-tahini dressing.
5.0
(4.79)
Recipes
A Thanksgiving salad should have enough flavor and heft to hold its own, and be sturdy enough to dress ahead of time—this one checks all those boxes.
5.0
(4.8)
Easy
Recipes
This big batch of tender roasted kale can be kept in the fridge and added to meals throughout the week. Toss it into salads and stir-fries, stir it into soups, or use it in a grain bowl.
Recipes
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Quick
Recipes
No more free massages for stubbornly tough greens. Here, a quick char in a hot skillet tempers the raw edge of kale and balances its vegetal flavor.
5.0
(4.83)
Easy
Recipes
Kale makes for a surprising alternative to cabbage in this sweet-sharp slaw. Curly kale, the most widely available, is used here; remove the tough stems and center ribs before slicing the leaves.
Vegan
Recipes
Copious amounts of kale were sacrificed in my pursuit of a kale energy bar. On my umpteenth attempt at puréeing the leaves into gooey-green glue, inspiration struck: why not incorporate the kale in crispy kale-chip form? It only took one batch to know I had a winner. The trick to getting great bars is to make sure that the kale is super-crisp, which is a cinch so long as you dry the leaves thoroughly– I'm talking layers of clean dish towels or many turns in the salad spinner, a mere minute or two of effort, before baking. If water remains on the leaves, the kale will steam, not crisp. I don't know about you, but the prospect of steamed kale bars doesnt do it for me. But crispy, toasted seed-enhanced bars? Yes and yes!
Quick
Recipes
This is not your usual garlic-and-oil sauté: Lime pickle brings a spicy and pungent kick.
4.0
(3.96)
Quick
Recipes
Memorize the recipe for this classic, cheesy kale salad and make it your go-to side for any family dinner.
Quick
Recipes
Toss earthy kale with a bright citrus dressing and finish with a crunch of toasted walnuts. Use baby kale, if possible, for its tender leaves.
Quick
Recipes
GINA Kale is my newest and most charming friend. It’s in the green-veggie family, but is often overlooked. Boy, are you guys missing out on this one. Preparing it is very easy: all you do is chop some garlic, sauté it in some olive oil with red-pepper flakes for a kick, add in some salt, pepper, and broth, and steam. Now, we all can use an easy dish to prepare on such a busy day . . . so I gift you with this one.
Vegan
Recipes
Fresh shell beans such as cranberry beans and black-eyed peas have a creamy yet dense texture; they are also easier and quicker to prepare than their dried counterparts, since no soaking is required and they cook in a fraction of the time. For this dish, everything is eventually sautéed in the same pan, although a few preliminary steps are required to make the most of the various components. The beans are simmered in an aromatic liquid until tender and infused with hints of cinnamon and herbs, and the kale is blanched to soften its sturdy leaves. If you want to skip this step, shred the kale finely so it will cook more quickly. Or substitute kale with more tender greens, such as escarole, dandelion, or chard, which can go straight into the sauté pan without being shredded or blanched.
Articles
(119)
Cooking
Massaging kale results in more tender, less bitter greens—but it isn’t always necessary.
Zoe Denenberg
Cooking
Like, much better. Much, much better.
Kendra Vaculin
Cooking
Don’t lose your whole bunch of kale to one night’s sauté.
Alex Beggs
techniques
Kale salad: so hot right now. But are you doing it wrong? We talked to our test kitchen to identify the most common mistakes when it comes to this trendy dish
Danielle Walsh
techniques
Less oil, more leaves that resemble chips.
Elyssa Goldberg
Cooking
You know how we're always telling you not to trash your kale stems? Here's how to make them actually taste good.
Rochelle Bilow
Videos
(257)
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Sharpen your knives and get ready for some expert instruction on an essential kitchen task - cutting onions. Bon Appétit associate food editor Rachel Gurjar demonstrates everything you need to know in order to mince, slice, and dice onions like a professional chef. No matter what your next recipe demands, Rachel’s guidance will help you prep your onions perfectly.
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Fermenting maestro Brade Leone is back with the next episode of It's Alive and this time he's turned his pickling attention to the venerable avocado. One of the best parts about Brad's method is it calls for unripened avocados, meaning there's no fussing around waiting for the perfect consistency. Just a few ingredients and a little patience yields a jar of pickled avocado goodness, ready to add a kick to any dish.
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Chef Hillary Sterling shares her restaurant techniques for cooking better vegetables. Learn how to cook restaurant-quality vegetables at home, from salt-baked zucchini and eggplant to garlicky sautéed spinach, olive oil-poached artichokes, and perfectly blanched asparagus, broccoli, and peas. These professional cooking tips improve flavor, texture, color, and more, making vegetables the star of the show.
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We'll show you how to make a kitchen cleaner with citrus peels and vinegar!
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Bon Appétit’s Brad Leone is back for episode 64 of It’s Alive, and this time he’s showing you how to sharpen a knife. Brad teaches you how to use a sharpening whetstone and transform your dull knife into a barbershop-ready blade (do not try at home). Tips from an old friend (Bob Kramer!), Gaby tries cosplay, and Chris settles the score: Rambo stropped.
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In case you missed it, we've been killing it with our fruit Instagram game recently. Check out this compilation video of our latest posts.