Every time I pass by that colossal bag of kale at the grocery store or our local farmers market, I have the distinct feeling that I should be eating more of the dark, leafy green. But I'm not sure ...

Here, they’re made with Southern-style grits dyed verdant green with puréed kale and spinach, then pan-fried until crisp. The small triangles serve as a great appetizer for a dinner party or ...