Garlicky Braised Kale with Sun-Dried Tomatoes

Braising softens kale, which will be a little tough and leathery if undercooked. Unfortunately, kale also loses its bright green color when properly cooked. As a variation, try using the pretty new variety of kale called cavolo nero, or Tuscan kale, in this recipe. Or use young turnip greens. You can also vary this recipe by sautéing onions or bacon with the garlic, or by adding red pepper flakes.Watch the Test Kitchen's video to get a few quick tips on trimming kale.

• 2 Tbs. extra-virgin olive oil
• 5 cloves garlic, cut in half, smashed, and peeled
• 2 Tbs. finely chopped oil-packed sun-dried tomatoes, well drained
• 7 oz. stemmed kale leaves (from about 1/2 large bunch kale), washed and cut into 1-inch ribbons
• 1/2 tsp. salt
• Freshly ground black pepper
• 1/2 cup low-salt chicken stock (canned is fine, but don't use low-fat)
• 1/2 tsp. balsamic vinegar
• 1/2 oz. crumbled goat cheese (optional)

Heat the olive oil in a Dutch oven or a 3- to 4-qt. soup pot over medium heat. Add the garlic and sauté, stirring, until starting to brown, 2 to 3 minutes. Add the sun-dried tomatoes and stir to combine. Add the kale, tossing to coat it well with the oil. Season with the salt and a few grinds of pepper, and continue stirring until all the kale is wilted. Add the stock, bring to a boil, reduce to a simmer, cover and cook until the kale has softened, about 8 minutes. Uncover, turn the heat to high, and boil away the remaining liquid, stirring frequently, until the pan is almost dry. Take the pan off the heat. Season with the vinegar and stir to combine. Transfer to a small serving dish or plates. Top with the crumbled goat cheese, if you like.

Shellfish with Fennel, Escarole, and Kale

Your Christmas Eve meal should be festive, but not so labor-intensive you spend all your time in the kitchen instead of visiting with family and friends. This simple but indulgent mixed shellfish dish from Michelle Bernstein of Michy's, in Miami, is great on its own with a crusty bread to sop up the sauce, or as part of an authentic Italian holiday feast. 

• 2 Tbs. unsalted butter
• 2 Tbs. olive oil
• 12 grape tomatoes
• 1/2 cup thinly sliced fennel
• 3 medium cloves garlic, thinly sliced
• 1 cup thinly sliced escarole leaves
• 1 Tbs. amontillado sherry
• 1 cup fish broth or bottled clam juice
• 16 littleneck clams, scrubbed
• 16 mussels, debearded and scrubbed
• 6-1/2 oz. (1 cup) medium shrimp (41 to 50 per lb.; preferably wild), peeled and deveined, with tails left intact
• 1 cup thinly sliced kale leaves
• 1/8 tsp. crushed red pepper flakes
• 1/4 cup fresh flat-leaf parsley; more for garnish
• 1/2 tsp. fresh rosemary, minced
• Finely grated zest of half a lemon (2 tsp.)
• 1 tsp. fresh lemon juice
• Kosher salt and freshly ground black pepper

In a small saucepan, heat the butter over medium heat until it turns golden-brown, 2 to 3 minutes. Pour into a small bowl and set aside.


In a 12-inch skillet, heat the olive oil over medium-high heat. Add the tomatoes and cook until they start to blister, 2 to 3 minutes. Add the fennel and garlic. Cook, shaking the pan, until the garlic becomes golden-brown, 2 to 3 minutes. Add the escarole and stir for 1 minute. Add the sherry, raise the heat to high, and cook until it evaporates, about 30 seconds. Add the fish broth and boil until it reduces slightly, 3 to 4 minutes. Add the clams, cover, and cook for 2 minutes. Add the mussels, cover, and cook for 2 minutes. Add the shrimp, cover, and cook for 1 minute. With a slotted spoon, transfer the open shellfish and shrimp to a large bowl and cover loosely with foil. Toss any that do not open.


Stir the kale and pepper flakes into the broth and cook until the kale wilts, about 1 minute. Remove from the heat and add the parsley and rosemary. Pour in the browned butter. Add the lemon zest and juice. Season to taste with salt and pepper.


Distribute the broth, vegetables, and seafood among 4 wide, deep bowls. Garnish with parsley.

Kale Salad with Cranberry Vinaigrette

The vinaigrette softens the raw kale leaves, so it’s essential to let this salad sit for at least 15 minutes before serving. The longer it sits, the more tender the kale will become.

• 1/2 cup fresh cranberries, rinsed and picked over
• 1 medium navel orange
• 2 Tbs. red wine vinegar
• 1 Tbs. cranberry juice
• 1 Tbs. honey
• 4 Tbs. extra-virgin olive oil
• 2 tsp. finely grated peeled fresh ginger
• Kosher salt and freshly ground black pepper
• 5 oz. mature curly kale leaves, trimmed and coarsely chopped, or baby kale (5 cups)

Pulse the cranberries in a mini or regular food processor until finely chopped, about fifteen 1-second pulses. Set aside.

Using a sharp paring knife, cut off the ends of the orange to expose a circle of flesh. Stand the orange on an end and pare off the peel and pith in strips. Quarter the orange lengthwise; slice each quarter crosswise into 1/4-inch-thick pieces.

Whisk together the vinegar, cranberry juice, and honey in a large bowl. Slowly whisk in the olive oil. Whisk in the ginger and chopped cranberries and season to taste with salt and pepper.

Toss the kale and the orange pieces in the dressing. Season to taste with salt and pepper. Let sit for 15 minutes to 1 hour before serving.

Chickpea Soup with Crispy Kale

This quick vegetarian soup starts with two pantry staples—canned tomatoes and chickpeas—which are simmered with rosemary and bay leaf for extra flavor. Crispy kale makes an addictively delicious and quick garnish (and a great snack on its own)—just toss the leaves with olive oil and salt and bake in a hot oven. Be sure to dry the kale carefully after rinsing, or it won’t crisp well.

• 1 small bunch kale (61/2 oz.), ribs removed, leaves torn into 1/2-inch pieces (about 6 cups), rinsed and well dried
• 3 Tbs. extra-virgin olive oil; more for serving
• Fine sea salt
• 1 small yellow onion, finely diced
• 1 medium celery stalk, finely diced
• 1 medium carrot, finely diced
• 2 15-oz. cans chickpeas, drained and rinsed
• 1 14-1/2-oz. can diced tomatoes
• 3 rosemary sprigs (about 4 inches)
• 1 bay leaf, preferably fresh
• 4 cups mild vegetable broth, such as Pacific brand
• Freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 425°F.

In a large bowl, toss the kale with 1-1/2 Tbs. of the olive oil and a generous pinch of sea salt. Spread the kale on a large rimmed baking sheet and bake until crisp but still green, 10 to 12 minutes. Cool on a rack.

Meanwhile, heat the remaining 1-1/2 Tbs. olive oil in a 4-quart saucepan over medium heat.Add the onion, celery, carrot, and a pinch of salt and cook until tender, about 5 minutes. Add the chickpeas and tomatoes with their juice, stir to combine, and cook for 1 minute. Tie the rosemary and bay leaf in a cheesecloth pouch with string. Add the herb pouch, vegetable broth, and 1 tsp. salt to the pot. Partially cover and simmer gently until flavorful, about 20 minutes, adjusting the heat as needed. Discard the herb pouch.

Purée the soup with a hand blender or in batches in a regular blender. Season to taste with salt and pepper. Divide the soup among 4 bowls, top each with some of the kale, drizzle with a little oil, and serve.

Cannellini Bean and Kale Soup

This hearty vegetarian Tuscan soup is full of flavor. The crinkly, deep-green leaves of Lacinato kale (also called dinosaur or black kale) are ideal, but any variety of kale will work. Serve with a crusty baguette.

• 1 Tbs. extra-virgin olive oil
• 1 medium yellow onion, finely chopped (1-1/2 cups)
• 1 medium carrot, peeled and finely chopped (3/4 cup)
• 1 medium celery stalk, finely chopped (3/4 cup)
• 1-1/2 tsp. minced fresh rosemary
• 2 Tbs. tomato paste
• 2 large cloves garlic, minced (1 Tbs.)
• 1 quart homemade or lower-salt vegetable broth
• Two 15-oz. cans cannellini beans, rinsed and drained
• 6 oz. Lacinato kale, center ribs removed, leaves chopped (about 4 firmly packed cups)
• 1 Parmigiano-Reggiano rind (1x3 inches; optional)
• 1-1/2 tsp. cider vinegar
• Kosher salt and freshly ground black pepper

Heat the oil in a 4- to 5-quart pot over medium heat. Add the onion, carrot, celery, and rosemary and cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the tomato paste and garlic and cook until fragrant, 45 seconds. Add the broth, beans, kale, and Parmigiano rind (if using). Bring to a boil, reduce the heat to medium low, and simmer gently until the vegetables are tender, about 15 minutes.


Stir the cider vinegar into the soup and season to taste with salt and pepper.

Kale Chips with Toasted Lemon Zest

Wash and dry the kale leaves well in advance of roasting to ensure that they are completely dry. Serve these highly snackable chips in a wide, shallow dish, or cool to room temperature in a single layer so they don’t steam and become soggy. Either way, serve soon after roasting.

• 9 to 11 oz. mature curly kale, trimmed and torn into bite-size pieces
• 3 Tbs. extra-virgin olive oil
• 2 tsp. apple cider vinegar
• 2 Tbs. finely grated lemon zest (from about 2 large lemons)
• Kosher salt

Position a rack in the center of the oven and heat the oven to 375°F.

Pile the kale on a large rimmed baking sheet. Toss with the olive oil and vinegar. Sprinkle the lemon zest over the kale and then season very lightly with salt.

Spread the kale evenly on the baking sheet and roast until it has begun to steam and dry out around the edges of the leaves, about 5 minutes. Using tongs, toss the kale, keeping it evenly distributed, and rotate the baking sheet to ensure even cooking. Continue to roast until the kale is dark green and shatteringly crisp, 7 to 10 minutes more. Some of the edges may begin to brown. Serve hot or at room temperature soon after roasting.

Kale with Garlic and Lemon

These tender, garlicky greens can feed a crowd, which makes them great for Thanksgiving. Their flavor also pairs well with rich wintertime braises. 

• Kosher salt
• 4 lb. Tuscan kale or 2 lb. regular kale, stemmed, leaves cut into 1-inch strips
• 3 Tbs. extra-virgin olive oil
• 10 large cloves garlic, thinly sliced
• 1 Tbs. fresh lemon juice
• Freshly ground black pepper

Bring an 8-quart pot of well-salted water to a boil over high heat. Working in batches, boil the kale just until tender, about 3 minutes. Drain well.

Put the oil and garlic in the pot. Cook over medium-low heat, stirring occasionally, until beginning to turn golden, about 6 minutes. Raise the heat to medium high, add the kale and 1/2 tsp. salt and cook, stirring, until tender, 3 to 4 minutes (5 to 6 minutes if refrigerated). Sprinkle with the lemon juice. Season to taste with salt and pepper.

Shellfish with Fennel, Escarole, and Kale

Your Christmas Eve meal should be festive, but not so labor-intensive you spend all your time in the kitchen instead of visiting with family and friends. This simple but indulgent mixed shellfish dish from Michelle Bernstein of Michy's, in Miami, is great on its own with a crusty bread to sop up the sauce, or as part of an authentic Italian holiday feast. 

• 2 Tbs. unsalted butter
• 2 Tbs. olive oil
• 12 grape tomatoes
• 1/2 cup thinly sliced fennel
• 3 medium cloves garlic, thinly sliced
• 1 cup thinly sliced escarole leaves
• 1 Tbs. amontillado sherry
• 1 cup fish broth or bottled clam juice
• 16 littleneck clams, scrubbed
• 16 mussels, debearded and scrubbed
• 6-1/2 oz. (1 cup) medium shrimp (41 to 50 per lb.; preferably wild), peeled and deveined, with tails left intact
• 1 cup thinly sliced kale leaves
• 1/8 tsp. crushed red pepper flakes
• 1/4 cup fresh flat-leaf parsley; more for garnish
• 1/2 tsp. fresh rosemary, minced
• Finely grated zest of half a lemon (2 tsp.)
• 1 tsp. fresh lemon juice
• Kosher salt and freshly ground black pepper

In a small saucepan, heat the butter over medium heat until it turns golden-brown, 2 to 3 minutes. Pour into a small bowl and set aside.


In a 12-inch skillet, heat the olive oil over medium-high heat. Add the tomatoes and cook until they start to blister, 2 to 3 minutes. Add the fennel and garlic. Cook, shaking the pan, until the garlic becomes golden-brown, 2 to 3 minutes. Add the escarole and stir for 1 minute. Add the sherry, raise the heat to high, and cook until it evaporates, about 30 seconds. Add the fish broth and boil until it reduces slightly, 3 to 4 minutes. Add the clams, cover, and cook for 2 minutes. Add the mussels, cover, and cook for 2 minutes. Add the shrimp, cover, and cook for 1 minute. With a slotted spoon, transfer the open shellfish and shrimp to a large bowl and cover loosely with foil. Toss any that do not open.


Stir the kale and pepper flakes into the broth and cook until the kale wilts, about 1 minute. Remove from the heat and add the parsley and rosemary. Pour in the browned butter. Add the lemon zest and juice. Season to taste with salt and pepper.


Distribute the broth, vegetables, and seafood among 4 wide, deep bowls. Garnish with parsley.

Kale Chips with Toasted Lemon Zest

Wash and dry the kale leaves well in advance of roasting to ensure that they are completely dry. Serve these highly snackable chips in a wide, shallow dish, or cool to room temperature in a single layer so they don’t steam and become soggy. Either way, serve soon after roasting.

• 9 to 11 oz. mature curly kale, trimmed and torn into bite-size pieces
• 3 Tbs. extra-virgin olive oil
• 2 tsp. apple cider vinegar
• 2 Tbs. finely grated lemon zest (from about 2 large lemons)
• Kosher salt

Position a rack in the center of the oven and heat the oven to 375°F.

Pile the kale on a large rimmed baking sheet. Toss with the olive oil and vinegar. Sprinkle the lemon zest over the kale and then season very lightly with salt.

Spread the kale evenly on the baking sheet and roast until it has begun to steam and dry out around the edges of the leaves, about 5 minutes. Using tongs, toss the kale, keeping it evenly distributed, and rotate the baking sheet to ensure even cooking. Continue to roast until the kale is dark green and shatteringly crisp, 7 to 10 minutes more. Some of the edges may begin to brown. Serve hot or at room temperature soon after roasting.

Hearty Bacon-Kale Macaroni and Cheese

Mac and cheese, the ultimate winter comfort-food dish, is made even more rib-sticking with the addition of smoky bacon and hearty greens. Make it Your Own:Use the Macaroni and Cheese Recipe Maker to create a recipe with the pasta, cheeses, spices, herbs, meats, and vegetables you love.

For the Topping:

• 1 small garlic clove, mashed into a paste or pressed (optional)
• 3 Tbs. unsalted butter, melted
• 2 cups coarse, fresh breadcrumbs, lightly toasted
• Kosher salt
• 2 Tbs. finely grated Parmigiano-Reggiano (optional)

For the Macaroni:

• 4 Tbs. unsalted butter
• 1/4 cup all-purpose flour
• 3-1/2 cups whole milk
• 5 oz. finely grated Cantal
• 5 oz. finely grated fontina
• 1 cup finely grated Parmigiano-Reggiano
• Kosher salt
• 1 lb. mostaccioli pasta
• 2 cups sautéed, drained and chopped kale
• 1/2 cup diced, cooked bacon

Make the Topping:

If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the Parmigiano-Reggiano  (if using). With your hands, toss well to combine. Set aside.

Make the Macaroni:

Position a rack in the center of the oven and heat the oven to 350°F.

Melt the butter in a heavy-duty 3- to 4-quart saucepan. Whisk in the flour and continue to whisk over low heat for 3 minutes—the butter and flour should gently bubble and froth without coloring. Slowly add the milk, while whisking constantly. Be sure to whisk around the edges of the pan to get all the lumps. Whisk until the sauce is smooth and has the consistency of heavy cream, about 6 minutes. Raise the heat to medium and bring the sauce to a simmer, whisking constantly. Lower the heat to maintain a gentle simmer and cook, whisking occasionally, for 10 minutes.

Turn off the heat and gently whisk in the Cantal, fontina, and Parmigiano-Reggiano. Season to taste with salt. Keep warm.

Bring a large pot of well-salted water to a boil over high heat. Add the mostaccioli and cook, stirring occasionally, until al dente, about 1 minute less than indicated on the package. Drain well and return to the pot.

Add the cheese sauce, kale, and bacon to the pasta and gently stir to combine. Transfer the pasta mixture to a 9x13-inch baking dish and evenly scatter the reserved breadcrumbs on top. Bake at 350°F until the top is golden, about 15 minutes. Serve immediately.

Shellfish with Fennel, Escarole, and Kale

Your Christmas Eve meal should be festive, but not so labor-intensive you spend all your time in the kitchen instead of visiting with family and friends. This simple but indulgent mixed shellfish dish from Michelle Bernstein of Michy's, in Miami, is great on its own with a crusty bread to sop up the sauce, or as part of an authentic Italian holiday feast. 

• 2 Tbs. unsalted butter
• 2 Tbs. olive oil
• 12 grape tomatoes
• 1/2 cup thinly sliced fennel
• 3 medium cloves garlic, thinly sliced
• 1 cup thinly sliced escarole leaves
• 1 Tbs. amontillado sherry
• 1 cup fish broth or bottled clam juice
• 16 littleneck clams, scrubbed
• 16 mussels, debearded and scrubbed
• 6-1/2 oz. (1 cup) medium shrimp (41 to 50 per lb.; preferably wild), peeled and deveined, with tails left intact
• 1 cup thinly sliced kale leaves
• 1/8 tsp. crushed red pepper flakes
• 1/4 cup fresh flat-leaf parsley; more for garnish
• 1/2 tsp. fresh rosemary, minced
• Finely grated zest of half a lemon (2 tsp.)
• 1 tsp. fresh lemon juice
• Kosher salt and freshly ground black pepper

In a small saucepan, heat the butter over medium heat until it turns golden-brown, 2 to 3 minutes. Pour into a small bowl and set aside.


In a 12-inch skillet, heat the olive oil over medium-high heat. Add the tomatoes and cook until they start to blister, 2 to 3 minutes. Add the fennel and garlic. Cook, shaking the pan, until the garlic becomes golden-brown, 2 to 3 minutes. Add the escarole and stir for 1 minute. Add the sherry, raise the heat to high, and cook until it evaporates, about 30 seconds. Add the fish broth and boil until it reduces slightly, 3 to 4 minutes. Add the clams, cover, and cook for 2 minutes. Add the mussels, cover, and cook for 2 minutes. Add the shrimp, cover, and cook for 1 minute. With a slotted spoon, transfer the open shellfish and shrimp to a large bowl and cover loosely with foil. Toss any that do not open.


Stir the kale and pepper flakes into the broth and cook until the kale wilts, about 1 minute. Remove from the heat and add the parsley and rosemary. Pour in the browned butter. Add the lemon zest and juice. Season to taste with salt and pepper.


Distribute the broth, vegetables, and seafood among 4 wide, deep bowls. Garnish with parsley.

Cannellini Bean and Kale Soup

This hearty vegetarian Tuscan soup is full of flavor. The crinkly, deep-green leaves of Lacinato kale (also called dinosaur or black kale) are ideal, but any variety of kale will work. Serve with a crusty baguette.

• 1 Tbs. extra-virgin olive oil
• 1 medium yellow onion, finely chopped (1-1/2 cups)
• 1 medium carrot, peeled and finely chopped (3/4 cup)
• 1 medium celery stalk, finely chopped (3/4 cup)
• 1-1/2 tsp. minced fresh rosemary
• 2 Tbs. tomato paste
• 2 large cloves garlic, minced (1 Tbs.)
• 1 quart homemade or lower-salt vegetable broth
• Two 15-oz. cans cannellini beans, rinsed and drained
• 6 oz. Lacinato kale, center ribs removed, leaves chopped (about 4 firmly packed cups)
• 1 Parmigiano-Reggiano rind (1x3 inches; optional)
• 1-1/2 tsp. cider vinegar
• Kosher salt and freshly ground black pepper

Heat the oil in a 4- to 5-quart pot over medium heat. Add the onion, carrot, celery, and rosemary and cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the tomato paste and garlic and cook until fragrant, 45 seconds. Add the broth, beans, kale, and Parmigiano rind (if using). Bring to a boil, reduce the heat to medium low, and simmer gently until the vegetables are tender, about 15 minutes.


Stir the cider vinegar into the soup and season to taste with salt and pepper.

Mediterranean Kale & White Bean Soup with Sausage

This garlicky soup is a snap to pull together, and most of the ingredients are basic pantry staples. The whole thing is ready in about an hour, but the soup’s complex flavors belie the quick cooking time. You can serve it as soon as the kale is tender, but letting it sit for an hour and then reheating gently makes it even better (wait to add the lemon until just before serving). Crusty cheese toasts make an excellent accompaniment.

• 1/2 lb. sweet Italian sausage (about 3 links)
• 2 Tbs. olive oil
• One-half small yellow onion, cut into small dice
• 1 medium carrot, cut into small dice
• 1 rib celery, cut into small dice
• 5 large cloves garlic, minced (about 2 Tbs.)
• 1/8 tsp. crushed red pepper flakes
• Kosher salt and freshly ground black pepper
• 6 cups lower-salt chicken broth
• 1 lb. 3 oz. can cannellini or white kidney beans, rinsed and drained, or 2 cups cooked dried beans
• 1 lb. kale, rinsed, stems removed, leaves torn into bite-size pieces (8 cups firmly packed)
• 1 Tbs. fresh lemon juice
• 1/2 tsp. finely grated lemon zest (optional)

Remove the sausage from its casing and tear it by hand into bite-size pieces. Heat 1 Tbs. of the olive oil in a 4- or 5-quart heavy pot or Dutch oven over medium heat. Add the sausage and cook, stirring occasionally, until lightly browned, about 5 minutes. With a slotted spoon, transfer the sausage to a plate, leaving any rendered fat in the pot.

Add the remaining 1 Tbs. olive oil to the pot, increase the heat to medium high, and add the onion. Cook, stirring frequently, until fragrant and beginning to soften, about 2 minutes. Add the carrot and celery and cook, stirring frequently, until they begin to soften and brown, about 2 minutes more. Be sure to scrape any brown bits from the bottom of the pan. Stir in the garlic, pepper flakes, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, stirring, until the garlic is fragrant, about 1 minute more. Add the chicken broth and bring to a boil over high heat.

When the broth reaches a boil, reduce the heat to medium, add the sausage along with any collected juices, and half the beans. Mash the remaining beans with a fork or wooden spoon and add them to the pot, stirring to distribute. Stir in the kale, adjust the heat as necessary to maintain a gentle simmer, and simmer until the kale is tender, 15 to 20 minutes. Stir in the lemon juice and lemon zest (if using) and season to taste with salt and pepper.

Pan-Seared Catfish with Creamy Greens

Paprika, celery salt, and cayenne make a bright, slightly spicy rub for this mild fish.

• Kosher salt
• 1-1/4 lb. fresh curly kale or mustard greens (about 2 bunches)
• 3 Tbs. canola oil
• 1 medium shallot, thinly sliced (1/2 cup)
• 2 large cloves garlic, thinly sliced
• 1/2 cup crème fraîche or sour cream
• Freshly ground black pepper
• 1-1/4 tsp. sweet paprika
• 1/2 tsp. celery salt
• 1/8 tsp. cayenne
• 2 6-oz. catfish fillets
• 1-1/2 tsp. fresh lemon juice

Bring a large heavy-duty pot of well-salted water to a boil. Meanwhile, tear the kale leaves from their ribs. Discard the ribs and tear the leaves into bite-size pieces. Wash well. Cook the greens in the boiling water until tender, about 5 minutes. Drain in a large-mesh sieve, pressing firmly on the greens with the back of a large spoon to extract as much liquid as possible.

Using the same pot, heat 1 Tbs. of the oil over medium heat. Add the shallot and garlic and cook, stirring constantly with a wooden spoon, until tender but not browned, about 2 minutes. Return the greens to the pot, add the crème fraîche, and toss with tongs to combine. Season totaste with salt and pepper;  remove from the heat, cover, and keep warm.

In a small bowl, combine the paprika, celery salt, cayenne, and 1/4 tsp. each salt and pepper. In a heavy-duty 12-inch nonstick skillet, heat the remaining 2 Tbs. oil over medium-high heat. Brush the catfish with the lemon juice and sprinkle both sides evenly with the spice mixture. Put the fish in the pan, reduce the heat to medium, and cook until browned, 4 minutes. Carefully flip the fish with a spatula and cook until it flakes easily when tested with a fork, 3 to 4 minutes. Serve the fish over the greens.

Hearty Bacon-Kale Macaroni and Cheese

Mac and cheese, the ultimate winter comfort-food dish, is made even more rib-sticking with the addition of smoky bacon and hearty greens. Make it Your Own:Use the Macaroni and Cheese Recipe Maker to create a recipe with the pasta, cheeses, spices, herbs, meats, and vegetables you love.

For the Topping:

• 1 small garlic clove, mashed into a paste or pressed (optional)
• 3 Tbs. unsalted butter, melted
• 2 cups coarse, fresh breadcrumbs, lightly toasted
• Kosher salt
• 2 Tbs. finely grated Parmigiano-Reggiano (optional)

For the Macaroni:

• 4 Tbs. unsalted butter
• 1/4 cup all-purpose flour
• 3-1/2 cups whole milk
• 5 oz. finely grated Cantal
• 5 oz. finely grated fontina
• 1 cup finely grated Parmigiano-Reggiano
• Kosher salt
• 1 lb. mostaccioli pasta
• 2 cups sautéed, drained and chopped kale
• 1/2 cup diced, cooked bacon

Make the Topping:

If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the Parmigiano-Reggiano  (if using). With your hands, toss well to combine. Set aside.

Make the Macaroni:

Position a rack in the center of the oven and heat the oven to 350°F.

Melt the butter in a heavy-duty 3- to 4-quart saucepan. Whisk in the flour and continue to whisk over low heat for 3 minutes—the butter and flour should gently bubble and froth without coloring. Slowly add the milk, while whisking constantly. Be sure to whisk around the edges of the pan to get all the lumps. Whisk until the sauce is smooth and has the consistency of heavy cream, about 6 minutes. Raise the heat to medium and bring the sauce to a simmer, whisking constantly. Lower the heat to maintain a gentle simmer and cook, whisking occasionally, for 10 minutes.

Turn off the heat and gently whisk in the Cantal, fontina, and Parmigiano-Reggiano. Season to taste with salt. Keep warm.

Bring a large pot of well-salted water to a boil over high heat. Add the mostaccioli and cook, stirring occasionally, until al dente, about 1 minute less than indicated on the package. Drain well and return to the pot.

Add the cheese sauce, kale, and bacon to the pasta and gently stir to combine. Transfer the pasta mixture to a 9x13-inch baking dish and evenly scatter the reserved breadcrumbs on top. Bake at 350°F until the top is golden, about 15 minutes. Serve immediately.

Shellfish with Fennel, Escarole, and Kale

Your Christmas Eve meal should be festive, but not so labor-intensive you spend all your time in the kitchen instead of visiting with family and friends. This simple but indulgent mixed shellfish dish from Michelle Bernstein of Michy's, in Miami, is great on its own with a crusty bread to sop up the sauce, or as part of an authentic Italian holiday feast. 

• 2 Tbs. unsalted butter
• 2 Tbs. olive oil
• 12 grape tomatoes
• 1/2 cup thinly sliced fennel
• 3 medium cloves garlic, thinly sliced
• 1 cup thinly sliced escarole leaves
• 1 Tbs. amontillado sherry
• 1 cup fish broth or bottled clam juice
• 16 littleneck clams, scrubbed
• 16 mussels, debearded and scrubbed
• 6-1/2 oz. (1 cup) medium shrimp (41 to 50 per lb.; preferably wild), peeled and deveined, with tails left intact
• 1 cup thinly sliced kale leaves
• 1/8 tsp. crushed red pepper flakes
• 1/4 cup fresh flat-leaf parsley; more for garnish
• 1/2 tsp. fresh rosemary, minced
• Finely grated zest of half a lemon (2 tsp.)
• 1 tsp. fresh lemon juice
• Kosher salt and freshly ground black pepper

In a small saucepan, heat the butter over medium heat until it turns golden-brown, 2 to 3 minutes. Pour into a small bowl and set aside.


In a 12-inch skillet, heat the olive oil over medium-high heat. Add the tomatoes and cook until they start to blister, 2 to 3 minutes. Add the fennel and garlic. Cook, shaking the pan, until the garlic becomes golden-brown, 2 to 3 minutes. Add the escarole and stir for 1 minute. Add the sherry, raise the heat to high, and cook until it evaporates, about 30 seconds. Add the fish broth and boil until it reduces slightly, 3 to 4 minutes. Add the clams, cover, and cook for 2 minutes. Add the mussels, cover, and cook for 2 minutes. Add the shrimp, cover, and cook for 1 minute. With a slotted spoon, transfer the open shellfish and shrimp to a large bowl and cover loosely with foil. Toss any that do not open.


Stir the kale and pepper flakes into the broth and cook until the kale wilts, about 1 minute. Remove from the heat and add the parsley and rosemary. Pour in the browned butter. Add the lemon zest and juice. Season to taste with salt and pepper.


Distribute the broth, vegetables, and seafood among 4 wide, deep bowls. Garnish with parsley.

Kale with Pancetta & Marjoram

• 3 Tbs. extra-virgin olive oil
• 3 oz. pancetta, cut into 1/4-inch dice
• 1 large yellow onion (12 oz. ), halved lengthwise, trimmed, and thinly sliced lengthwise (about 3 cups)
• Freshly ground black pepper
• 2 large cloves garlic, chopped
• 2-1/2 lb. kale (about 2 bunches), stemmed, leaves torn into large pieces, rinsed well, and drained but not dried
• 2 tsp. chopped fresh marjoram
• 1/8 to 1/4 tsp. crushed red pepper flakes
• Kosher salt
• 1 tsp. red-wine vinegar

Heat 2 Tbs. of the oil in a wide 8-quart pot with a lid over medium heat until shimmering. Add the pancetta and cook, stirring occasionally, until golden, 4 to 5 minutes. Add the onion and a few generous grinds of pepper and cook, stirring occasionally, until softened and beginning to brown around the edges, 5 to 7 minutes. Add the garlic and cook until the onion is lightly caramelized, 4 to 6 minutes.

Pack the kale into the pot and sprinkle with the marjoram, red pepper fl akes, and 1/2 tsp. salt. Cover the kale and let it wilt for 1 minute. Toss the kale and onions together with tongs, cover, and cook, removing the lid to toss occasionally, until just tender, about 10 minutes (taste a piece to check). Toss with the vinegar, the remaining tablespoon oil and, if necessary, additional salt and pepper to taste.

Tuscan Kale with Shallots and Crisp Salami

The salty, sweet, and spicy ingredients in this recipe support the earthy flavor of the kale beautifully. Briefly boiling the kale first means that it’s cooked perfectly before it gets a quick toss with the aromatic ingredients in the pan.Watch a quick video tip from our Test Kitchen to learn how to trim the kale.

• 2 tsp. honey
• 1 tsp. sherry vinegar
• Kosher salt
• 14 oz. Tuscan kale (also called cavolo nero, black, dinosaur, and Lacinato kale)
• 2 tsp. extra-virgin olive oil
• 2 large or 4 small shallots (about 4 oz.), sliced into thin rings
• 2 oz. thinly sliced Genoa salami, cut into thin strips (1/8 to 1/4 inch wide)
• 1 Tbs. unsalted butter, well softened

In a small bowl, whisk the honey and vinegar. Set aside.


Fill a 5- to 6-quart pot about three-quarters full with water. Add 1 Tbs. salt and bring to a boil over high heat.


To trim the kale, grab each stem with one hand and rip the two leafy sides away from it with the other hand. Discard the stems. Rip the leaves into 3 or 4 pieces. Add the kale to the boiling water and cook until just tender, 4 to 7 minutes. Drain and spread it out on a rimmed baking sheet lined with a clean dishtowel to steam and release excess moisture, 10 to 15 minutes.


In a 12-inch nonstick skillet, heat the olive oil over medium heat. Add the shallot rings and cook, stirring with a wooden spoon, until soft and lightly browned, about 5 minutes. Transfer the shallots to a plate. Increase the heat to medium high, add the salami strips and cook, stirring and breaking them up into smaller bits, until crisp, about 2 minutes. Transfer the salami to a plate.


Add the kale to the pan and toss with the fat until the kale is just heated through (do not cook it for long or it will begin to weep moisture). Off the heat, add the honey mixture and toss well. Add the reserved shallots and the butter and toss until the butter is melted. Season to taste with salt. Transfer the kale to a serving platter. Garnish with the salami. Serve immediately.

Shellfish with Fennel, Escarole, and Kale

Your Christmas Eve meal should be festive, but not so labor-intensive you spend all your time in the kitchen instead of visiting with family and friends. This simple but indulgent mixed shellfish dish from Michelle Bernstein of Michy's, in Miami, is great on its own with a crusty bread to sop up the sauce, or as part of an authentic Italian holiday feast. 

• 2 Tbs. unsalted butter
• 2 Tbs. olive oil
• 12 grape tomatoes
• 1/2 cup thinly sliced fennel
• 3 medium cloves garlic, thinly sliced
• 1 cup thinly sliced escarole leaves
• 1 Tbs. amontillado sherry
• 1 cup fish broth or bottled clam juice
• 16 littleneck clams, scrubbed
• 16 mussels, debearded and scrubbed
• 6-1/2 oz. (1 cup) medium shrimp (41 to 50 per lb.; preferably wild), peeled and deveined, with tails left intact
• 1 cup thinly sliced kale leaves
• 1/8 tsp. crushed red pepper flakes
• 1/4 cup fresh flat-leaf parsley; more for garnish
• 1/2 tsp. fresh rosemary, minced
• Finely grated zest of half a lemon (2 tsp.)
• 1 tsp. fresh lemon juice
• Kosher salt and freshly ground black pepper

In a small saucepan, heat the butter over medium heat until it turns golden-brown, 2 to 3 minutes. Pour into a small bowl and set aside.


In a 12-inch skillet, heat the olive oil over medium-high heat. Add the tomatoes and cook until they start to blister, 2 to 3 minutes. Add the fennel and garlic. Cook, shaking the pan, until the garlic becomes golden-brown, 2 to 3 minutes. Add the escarole and stir for 1 minute. Add the sherry, raise the heat to high, and cook until it evaporates, about 30 seconds. Add the fish broth and boil until it reduces slightly, 3 to 4 minutes. Add the clams, cover, and cook for 2 minutes. Add the mussels, cover, and cook for 2 minutes. Add the shrimp, cover, and cook for 1 minute. With a slotted spoon, transfer the open shellfish and shrimp to a large bowl and cover loosely with foil. Toss any that do not open.


Stir the kale and pepper flakes into the broth and cook until the kale wilts, about 1 minute. Remove from the heat and add the parsley and rosemary. Pour in the browned butter. Add the lemon zest and juice. Season to taste with salt and pepper.


Distribute the broth, vegetables, and seafood among 4 wide, deep bowls. Garnish with parsley.

Sausage, Cannellini and Kale Soup

This hearty Tuscan soup is full of flavor. The crinkly, deep-green leaves of Lacinato kale (also called dinosaur or black kale) are ideal, but any variety of kale will work.This recipe is easily adaptable to serve meat-lovers and vegetarians alike: see the variation to serve one vegetarian, or check out the totally meatless version of this recipe.

• 1-1/2 Tbs. extra-virgin olive oil
• 1 medium yellow onion, finely chopped (1-1/2 cups)
• 1 medium carrot, peeled and finely chopped (3/4 cup)
• 1 medium celery stalk, finely chopped (3/4 cup)
• 1-1/2 tsp. minced fresh rosemary
• 2 Tbs. tomato paste
• 2 large cloves garlic, minced (1 Tbs.)
• 1 quart homemade or lower-salt chicken or vegetable broth
• Two 15-oz. cans cannellini beans, rinsed and drained
• 6 oz. Lacinato kale, center ribs removed, leaves chopped (about 4 firmly packed cups)
• 1 Parmigiano-Reggiano rind (1x3 inches; optional)
• 1-1/2 tsp. cider vinegar
• Kosher salt and freshly ground black pepper
• 2/3 lb. sweet or hot bulk Italian sausage, rolled into bite-size meatballs

Heat 1 Tbs. of the oil in a 4- to 5-quart pot over medium heat. Add the onion, carrot, celery, and rosemary and cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the tomato paste and garlic and cook until fragrant, 45 seconds. Add the broth, beans, kale, and Parmigiano rind (if using). Bring to a boil, reduce the heat to medium low, and simmer gently until the vegetables are tender, about 15 minutes.


Meanwhile, heat the remaining 1/2 Tbs. oil in a 10-inch nonstick skillet over medium-low heat. Add the sausage meatballs, sprinkle with a pinch of salt, and cook, stirring occasionally, until browned and cooked through, about 10 minutes.


Add the sausage to the soup and bring to a simmer over medium-high heat. Cook 5 minutes more to meld the flavors. Stir the cider vinegar into the soup and season to taste with salt and pepper.