Move over, potatoes; there's a new chip in town.

Amanda has a punchy kale salad for you, plus two secrets for making all the other kale salads you know even better.

Yes, this one takes a bit longer than the usual hour we aim for at Dinner Tonight HQ, but you'll have leftovers galore, and ones that you'll actually want to eat!

Every other Thursday, Gena Hamshaw of the blog Choosing Raw shares satisfying, flavorful recipes that also happen to be vegan.

Today: Gena proves that vegan food can provide that stick-to-your-ribs satisfaction that winter's chill elicits from our kitchens. Mushroom, Kale, and Quinoa Enchiladas -- along with a number of past New Veganism recipes -- will keep you sated and comforted until spring finally appears.

This is one of those meals that brings immense pleasure to fans of efficiency in the kitchen.

Watch Cleo and Julia make Kale, Tomato and White Bean Stew.

Healthy and indulgent salads. Don't believe it? Read on. 

Today we're taking a nose dive into the salad bowl with a half-dozen varieties of dark leafy greens. These plants come from a few different plant families -- arugula, kale, and collards are Brassicas, spinach and chard are in the Amaranth family, and dandelion is from the family Asteraceae -- but they share certain essential characteristics in the kitchen: all can be enjoyed raw or cooked, and they're all hardier than the fragile salad greens of spring.

Mastering the art of vegan soups and stews.