23 Kale Recipes
Bursting with nutrients, kale makes a tasty addition to soups, casseroles, or even simply sautéed as a side dish.
There's a reason why sweet, earthy kale is the most popular of the greens these days: 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.
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.
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.
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.
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.
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.
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.
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.
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.
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.