You’ve Never Done This With Kale Before

Issue #26 of our special series about cooking in the coronavirus era.

View this email in your browser | Manage newsletter preferences

THE WAY WE'RE COOKING NOW

A New Way to Consume Kale

This pandemic has us eating and cooking every edible thing that comes into our kitchens. And that includes kale stems, which we have discovered make an incredible dip. It’s not hummus, per se, because it doesn’t contain chickpeas. But there’s tahini, lemon, and olive oil, making it very hummuslike—and a surprising contender for your new favorite workday lunch.

Trending Recipes

Lemony Salmon and Spiced Chickpeas

View Recipe ►

Egg and Merguez Wraps

View Recipe ►

Soba Noodles With Crispy Kale

View Recipe ►

Fried Bologna Sandwich

View Recipe ►

White Bean Salad With Lemon and Cumin

View Recipe ►

Spicy Sweet Potato and Chicken Bowl

View Recipe ►

This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@newsletters.epicurious.com, to your address book.
View our Privacy Policy | Unsubscribe

Copyright © Condé Nast 2020.

One World Trade Center, New York, NY 10007. All rights reserved.