You can eat both collards and kale raw when the leaves are small and tender. You can cook the larger, tougher, more mature leaves, as well as stew, braise, stir-fry or even make them into kale chips.

Add the pasta and cook as per the packet instructions ... just blend the cheese, nuts and kale together all at the same time. 3. Place the kale in the food processor and whizz until it’s finely ...

but that shouldn’t mean they are only relegated to being cooked into submission. Collards make delicious salads. Sliced ...

While collard greens and mustard greens are cousins rooted within the brassica family (a group that also includes kale ... cooking methods, like stewing or braising, to soften them for recipes ...