Leaf kale

celery • carrot • leek • small potato • Tuscan kale leaves (about 50 grams), stems removed • dried lentils (about 70 grams) • bay leaf • extra virgin olive oil • vegetable broth (about 600 ml) or water • tomato puree (about 50 ml) • Salt, to taste • Freshly ground black pepper, to taste •

kale leaves (50 grams) • ricotta cheese (50 grams) • grated Pecorino Romano cheese (40 grams) • garlic • extra virgin olive oil • pine nuts (50 grams) • Nutmeg, to taste

kale leaves (about 120 grams) • pine nuts (15 grams) • almonds (15 grams) • garlic clove • Salt • Red pepper flakes, to taste

(150 g, stems removed) Tuscan kale (lacinato kale) • Savoy cabbage • Potatoes • Italian sausage • small onion • salt • black pepper • fresh thyme • fresh sage leaves • fresh rosemary • garlic • extra virgin olive oil

Zolfini beans (100 g) • Tuscan kale (cavolo nero) • fegatelli wrapped in caul fat (250 g) • bay leaves • extra virgin olive oil • salt • turns freshly ground black pepper

Tuscan kale (cavolo nero) (about 400 grams) • potatoes • onion • carrots • celery stalks • borlotti beans (about 250 grams) • tomato purée (about 250 grams) • bay leaf • chili pepper • Water, • Salt, to taste • Extra virgin olive oil, to taste

cooked Tuscan kale (about 250 grams) • sheep's milk ricotta (about 150 grams) • grated Parmesan cheese (about 38 grams) • egg • all-purpose flour (about 25 grams) • Salt, to taste • all-purpose flour (about 50 grams), for dusting the gnudi • fresh basil leaves • colorful cherry or grape tomatoes • fresh green onion • olive oil • salt •

shrimp tails (I used frozen) • Carnaroli rice (about 350 grams) • Extra virgin olive oil • butter • fish stock (about 1/2 liter) • garlic cloves • Tuscan kale pesto (made with just the leaves, extra virgin olive oil, and water)

lacinato kale (about 200 g) • potatoes (about 100 g) • borlotti beans (about 100 g) • small carrot • celery stalk • shallot • sage leaf • bay leaf • garlic clove • Olive oil, • Salt, • Black pepper, •

kale • red lentils • egg • grated Parmesan cheese • bay leaf • Breadcrumbs, salt, extra virgin olive oil, and pepper to taste • tomato pulp • red chili pepper • shallot • Extra virgin olive oil, salt, and pepper to taste • goat Greek yogurt • organic lime •

Carnaroli rice (about 250 grams) • black kale • anchovy fillets in oil • cream cheese • Taleggio cheese (about 50 grams) • butter • Red pepper flakes • Salt • Shallot • Extra virgin olive oil • leaves of radicchio • Parmesan cheese •

cannellini beans (about 300 grams) • Tuscan kale (about 200 grams) • gluten-free tagliatelle (about 150 grams) • tomato paste • Rosemary, sage, bay leaf to taste • extra virgin olive oil • Salt, red pepper flakes to taste

medium potatoes • carrots • onion • lacinato kale (about 100 grams) • savoy cabbage (about 100 grams) • Swiss chard (about 50 grams) • cooked cannellini beans (about 250 grams) • Water, • tomato purée (about 8 fl oz or 240 ml) • sage leaves • Extra virgin olive oil, salt, and pepper

butternut squash • leaves of kale (or broccoli greens) • cooked beans • potatoes • Extra virgin olive oil • garlic clove • turmeric • Salt, to taste

onion • large carrot • celery stalk • leek • leaves of savoy cabbage • leaves of lacinato kale (Tuscan kale) • thyme • borlotti beans • Extra-virgin olive oil, salt, and pepper • Broth • Day-old rustic bread,

dried cannellini beans (about 350 grams) • bay leaves • garlic • extra-virgin olive oil • fresh rosemary • water (2 liters) • Salt, to taste • Freshly ground black pepper, to taste • lacinato kale (about 300 grams) • Swiss chard (about 300 grams) • savoy cabbage (about 250 grams) • extra-virgin olive oil •

lacinato kale (cavolo nero) • savoy cabbage • Swiss chard • potatoes • carrots • onion • peeled tomatoes • zucchini • celery stalks with leaves • cannellini beans (about 150 grams) • red beans (about 150 grams) • chickpeas (about 150 grams) •