Incredible Kale Recipes
Bursting with nutrients, kale makes a tasty addition to soups, casseroles, or even simply sautéed as a side dish.
Say hello to the Hulk of all superfoods! The reason this mean green is so popular? It's delicious, versatile, and incredibly nutritious. Kale contains beta-carotene and the antioxidants lutein and zeaxanthin—which are associated with eye health—as well as potassium, vitamin A, vitamin C, fiber, iron, and calcium. Plus, you get 2 grams of protein in a serving. Consider using kale as a stand-in for spinach in dishes, or try out some of these recipes.
First up: Braised Kale with Bacon and Cider is a suitable side for roast chicken or pork, plus each serving contains about 15 percent of the minimum daily recommended amount of fiber.
Cooking pizza in a skillet is a revelation: guaranteed dough success for even the most timid pie makers—just pat the dough out to size, and the pan shapes it into a perfect circle.
The crusty grilled exterior gives way to a cheesy, savory interior loaded with earthy kale. Even finicky eaters will find this a delicious way to get their greens.
Few things beat a steaming bowl of veggie-packed chicken soup on a crisp autumn evening, and this one happens to be a perfect potion for the seasonal chills. You can leave the thyme sprigs in the broth (just ladle around them) so they'll keep releasing herbaceous goodness into any leftovers.
Settle in tonight for a cozy, comforting dinner. The pork is wonderfully tender and the kale-apple mixture provides the perfect complement to this meal.
Broth, thickened with flour and enriched with crème fraîche, forms the savory sauce in this dish. We like the addition of earthy, hearty kale which helps balance the sweetness from the squash.
Nutrient-rich kale has a mild flavor and becomes tender very quickly, making it a snap to add to speedy meals like this one. Mix and match those greens and grains! Sub farro or quinoa for brown rice, and spinach, chard, or cabbage for kale.
Brightly colored, fresh golden beets are a beautiful addition to this classic kale salad. They have the same nutritional value as their red cousins but don’t stain your hands.
Lacinato kale, often called dinosaur kale because of its crinkled, bumpy texture, grows year-round in the Pacific Northwest. Massaging the leaves with your hands tenderizes them and tones down their bitter edge, which is a little more pronounced with summer harvests.
In our play on Italian wedding soup, cooked quinoa serves as a nutty, whole-grain binder for the meatballs. We like the tenderness of lacinato kale in this soup, but you easily can substitute other varieties.
Perk up your spuds with kale, creamy ricotta, and a hit of smoky goodness. These hearty cakes pack twice the potassium of a banana. Fill out the plate with a simple, crisp green salad.
We’ve turned a classic dish into a perfectly clean brunch option that the whole family will love. The crunchy quinoa crust gives heartiness to the light and fluffy quiche inside. Swap out canola oil for coconut, almond, avocado, or olive oil, and look for organic eggs and dairy products.
View Recipe: Spinach and Feta Quiche with Quinoa Crust
Using short-grain brown rice instead of Arborio gives the risotto a pleasant heartiness and a dose of whole grains without losing the creamy goodness of the classic dish.
Fresh tomatoes and an avocado cream offer a bright finish. It's a crisp, flavor-packed wrap of veggies, meat, and cheese for less than 300 calories.
Lamb meatballs appear in various forms across the Middle East, but the beauty of the foodways in the Southern U.S. is that there is great lamb from people like Craig Rogers of Virginia's Border Springs Farm. Handle the meatballs gently, and form them with as little handling as possible. This will keep them tender.
Kale comes together with ingredients you probably already have on hand—bacon, canned chickpeas, onion, carrot, Greek yogurt—for a budget-friendly dish full of smoky, earthy flavor. Serve with torn baguette bread to soak up all the tasty juices.
Flatiron steaks are cuts from the top blade with the shoulder tendon removed. We encourage cooking with local grass-fed beef, but grain-fed beef will also work in this dish.
Orecchiette (little ears pasta) is a classic shape that's ideal for this chunky sauce. You can also substitute short pasta shapes like penne or rigatoni. If you can find mild-tasting cavolo nero (black kale), try it here.
Roasting kale is amazing—the leaves turn from a dusty dark green to dark emerald with brown-tinged curly edges that crunch. This vegetable side is delicious served hot from the oven; the leaves lose their crisp texture as the dish stands.
Tuscan kale, sometimes labeled cavolo nero or lacinato or black kale, has dark leaves that are richly flavored. Combined with whole-wheat spaghetti and poached eggs in this dish, the kale brings out a deep and irresistible flavor in just under an hour.
Fizz kale boasts delicate cabbage flavor and hearty crunch. If Fizz is unavailable, the salad will still be delicious using all Lacinato.
Since falling in love with very smoky Tennessee bacon (Benton's), I've moved to using it as a flavor agent; I almost never eat it on its own. Any very smoky bacon will do. This is a hearty winter dish, layering potatoes with kale and crisp-skinned roasted salmon.
Fresh artichoke leaves make the best earth-friendly disposable utensils: Their shape is perfect for scooping up dip, and after you nibble the tasty meat from the base of the leaf, you can toss it out guilt-free. Cook the artichokes and kale up to two days ahead—it will be a time-saver during the last-minute rush of putting on a party.
Be sure to use smoked Spanish chorizo, not raw Mexican chorizo when preparing this 20-minute soup. This is the perfect dinner option for a cold winter's night.
The classic delight of sweet apples and extra-sharp white cheddar cheese meet in this kale salad to give the vitamin-enriched green an extra boost of flavor.
Pureeing a portion of cannellini beans lends a creamy quality to this vegetarian soup featuring fresh kale and a variety of veggies. Serve with Cheese-Tomato Toasts: Broil 4 (1-ounce) slices ciabatta bread for 1 minute. Turn bread over; top each slice with 2 thin plum tomato slices and 1 tablespoon shredded Parmigiano-Reggiano cheese. Broil 2 minutes or until cheese melts.
This meatless pasta dishes calls for black kale—also called cavolo nero—which is dark green and becomes very tender when cooked. If black kale is unavailable, feel free to use regular kale. Lightly browning the parsnip helps its natural sugars emerge, lending rich, caramelized flavor to the dish.
Spinach, kale, feta cheese, and a dash of nutmeg makes for a tasty turnover filling. Serve as a side dish with steak or roast chicken, or enjoy two turnovers with tomato soup as a meatless supper. Make-ahead tip: Prepare the turnovers in advance, and freeze them for up to two months.
Chock-full of vegetables, this one-pot ragout—a thick, well-seasoned stew—warms up a chilly winter evening. This hearty meal comes together in just 35 minutes thanks to convenience items such as canned beans and diced tomatoes.