Kale

Active time: 15 min Start to finish: 15 min

Ribollita In leaner times, this hearty soup provided a delicious way for Tuscans to use their leftovers: Ribollita means "reboiled," and the soup was always eaten two days in a row. Plus, it was poured into the bowl over a slice of stale bread, which we recommend that you do, too. Begin making it two days ahead, and don't leave out the final drizzle of olive oil.

Cavolo nero is a member of the kale family and is available year-round in the United States. The reason you might have trouble finding it at farm stands, specialty produce markets, or natural foods stores is because of its many aliases: Tuscan kale, black cabbage, lacinata, lacinato, dinosaur kale, flat black cabbage, thousand-headed cabbage. Its rich, sweet, almost meaty flavor will have you hooked with the first bite. Active time: 30 min Start to finish: 30 min

This riff on the Italian classic comfort food gets its verdant color from kale two ways: blended into the base, and wilted among the pasts and white beans.

In this one-pan dinner, flaky cod is finished in a chorizo-spiked sauce, alongside wilty greens and chickpeas—some tender, some crispy.

A mix of leafy greens turns extremely tender with the simplest treatment. Topped with crispy breadcrumbs, this is proof that boiled vegetables aren’t boring.

The citrus juice and sherry vinegar in the dressing work hard to tenderize the hearty kale and crunchy broccoli slaw as they sit in the fridge.

The tastiest way to eat a pound of kale.

The ideal sick-day soup, with a cozy broth and tiny pasta.

Somewhere between a soup and stew, this spicy chicken bouyon is a family favorite.

This seasonal chopped salad features roasted squash, bacon, walnuts, hard-boiled eggs, cheddar, apple, and kale tossed in a sweet maple vinaigrette.

A twist on the classic Tuscan soup, this version features blended sautéed kale, which turns the whole bowl a bright, spring-y green.

Shelf-stable gnocchi makes this play on potato-leek soup a speedy one-pot cozy wonder.

Once you mash avocado into raw kale, you might never eat the hearty leafy green any other way.

Flaky fish with a buttery, crispy stuffing crust and a fresh salad makes for a delicious meal using holiday pantry staples—all under 30 minutes.

Plopped on a creamy tomato sauce, these peppers are a repeat-worthy one-dish dinner.

Sweet grilled beets and creamy ricotta pair exceptionally well with spicy Sichuanese mouthwatering sauce in this vegetarian side.

This peach and pecan kale salad is the perfect mix of California and Southern flavors. Try this versatile dish with your favorite grilled protein.

Homemade potato starch noodles, stir-fried with potato slivers and greens, for an extra comforting dinner.