In a TikTok video, @growingwildminds' (Red Meadows') showed viewers how to harvest leafy greens without killing the plant.

Try this kale salad with quinoa pilaf and a cream balsamic glaze as a perfect summer dinner. It contains tofu, cashews, and ...

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Kale may feel like it takes too much work or worse, too bitter to enjoy, you’re not alone. But once you know how to properly wash, prep, and store kale, you’ll look forward to using it.

Opt for whole kale leaves over pre-shredded ones for an enhanced taste. The stems of kale are the most bitter part, so it's best to remove them.

Kale is a vegetable as many people avoid eating it due to its bitter taste, but a simple two-minute trick can make it much tastier to eat ...

A light and citrusy salad of warm-smoked salmon is the centerpiece of these open-faced sandwiches, or tartines.

Choose kale leaves with nicely saturated tones: they’ll range from very dark blue-green lacinato kale to vibrant green curly kale. As with all greens, avoid or remove any wilted or yellow leaves.

Curly kale is the most commonly used variety in salads, known for its bright green, ruffled leaves and slightly peppery taste.

The sturdy leaves of curly kale hold up a little better than more tender lacinato or red Russian kale varieties.

The latter being a name referring to its bumpy leaves, reminiscent to some of reptilian skin. This kale has a long tradition in Italian cuisine, especially in recipes from Tuscany. Hence that moniker.

Bunched kale doesn't generally have a use-by date, but if you notice the kale leaves are limp, turning yellow, or smell differently, these are signs it's time to use it up.