Kale, the superfood that’s been taking the culinary world by storm. With its mild, earthy flavor and impressive nutritional profile, it’s no wonder why this leafy green has become a staple in many kitchens. But sometimes, cooking with kale can be intimidating – especially if you’re new to using it in recipes. That’s why we’ve put together a list of 20 mouthwatering dishes that showcase the versatility of kale and its ability to elevate any meal.
From hearty breakfast hashes to light and refreshing salads, these recipes will inspire you to get creative with kale in the kitchen. Whether you’re a seasoned cook or just starting out, there’s something on this list for everyone. So go ahead, give one (or two, or three…) of these delicious recipes a try, and discover the many wonders of kale.
Kale and Quinoa Salad with Lemon Tahini Dressing
A refreshing and nutritious salad that combines the earthy flavors of kale and quinoa with a creamy and tangy lemon tahini dressing. Perfect for a light lunch or as a side dish for your favorite meals.
Ingredients:
– 2 cups cooked quinoa
– 4 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1/2 cup chopped red onion
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon tahini
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked quinoa, kale, red onion, and feta cheese (if using).
2. In a small bowl, whisk together lemon juice, tahini, garlic, salt, and pepper.
3. Pour the dressing over the quinoa mixture and toss to combine.
4. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 10 minutes
Creamy Kale and White Bean Soup
This hearty soup is a perfect blend of nutrients and flavor, featuring the velvety texture of creamy white beans and the earthy taste of kale. A comforting bowl of goodness that’s sure to warm your heart and soul.
Ingredients:
– 1 can (15 oz) cannellini beans, drained and rinsed
– 2 cups chopped curly kale
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the chopped kale, vegetable broth, and cannellini beans. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the kale is tender.
4. Use an immersion blender (or transfer the soup to a blender in batches) to puree the soup until smooth.
5. Stir in the heavy cream or half-and-half. Season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Garlic Sautéed Kale with Toasted Almonds
Elevate your greens game with this flavorful and nutritious side dish, perfect for a quick weeknight dinner or as a healthy addition to your favorite meals.
Ingredients:
– 1 bunch of curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– Salt and pepper, to taste
– 1/4 cup toasted almonds, chopped (see notes)
– 1 lemon, cut into wedges (optional)
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the minced garlic and cook for 1-2 minutes, until fragrant.
3. Add the kale to the skillet in batches, cooking until wilted and tender, about 5-7 minutes per batch.
4. Season with salt and pepper to taste.
5. Stir in toasted almonds and serve hot.
6. Serve with lemon wedges on the side, if desired.
Cooking Time: Approximately 15-20 minutes
Kale and Sweet Potato Breakfast Hash
A nutritious and flavorful breakfast dish that combines the earthy sweetness of sweet potatoes with the nutty goodness of kale, perfect for a morning pick-me-up.
Ingredients:
– 1 large sweet potato, peeled and diced
– 2 cups curly kale, stems removed and chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
– 2 cloves garlic, minced (optional)
– 1 tablespoon lemon juice (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potato with 1/2 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
3. In a large skillet, heat remaining 1/2 tablespoon olive oil over medium-high heat. Add chopped kale and cook until wilted, about 3-4 minutes.
4. Add roasted sweet potato, garlic (if using), and lemon juice (if using) to the skillet. Stir to combine.
5. Serve hot, garnished with additional kale if desired.
Cooking Time: 25-30 minutes
Kale Pesto Pasta with Sun-Dried Tomatoes
This recipe combines the earthy goodness of kale pesto with the rich flavor of sun-dried tomatoes, all wrapped up in a delicious pasta dish. Perfect for a quick and satisfying meal.
Ingredients:
– 8 oz pasta (linguine or fettuccine work well)
– 2 cups curly kale leaves
– 1/4 cup sun-dried tomatoes, chopped
– 1/4 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a food processor, combine kale leaves, sun-dried tomatoes, Parmesan cheese, and garlic. Process until smooth.
3. With the processor running, slowly add olive oil through the top.
4. Add cooked pasta to the pesto mixture and toss until well coated.
5. Season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 15-20 minutes
Baked Kale Chips with Sea Salt
Elevate your snack game with this simple recipe for baked kale chips seasoned with a touch of sea salt. Perfect as a healthy alternative to traditional potato chips or as a crunchy addition to salads.
Ingredients:
– 2 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 2 tablespoons olive oil
– 1 teaspoon sea salt
– Optional: Additional seasonings such as garlic powder, paprika, or chili powder (to taste)
Instructions:
1. Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
2. In a large bowl, drizzle olive oil over kale pieces and massage until leaves are evenly coated.
3. Sprinkle sea salt and any desired additional seasonings over the kale. Toss to combine.
4. Spread kale mixture in a single layer on prepared baking sheet.
5. Bake for 15-20 minutes or until kale is crispy and golden brown, flipping halfway through.
Cooking Time: 15-20 minutes
Kale and Chickpea Stir-Fry with Coconut Milk
This vibrant stir-fry combines the health benefits of kale and chickpeas with the creamy richness of coconut milk, creating a flavorful and nutritious meal.
Ingredients:
– 1 bunch of curly kale, stems removed and chopped
– 1 can of chickpeas (14.5 oz), drained and rinsed
– 2 cloves of garlic, minced
– 1 tablespoon of coconut oil
– 1 teaspoon of ground cumin
– 1/4 teaspoon of red pepper flakes (optional)
– Salt and pepper to taste
– 1 cup of coconut milk
Instructions:
1. Heat the coconut oil in a large skillet or wok over medium-high heat.
2. Add the minced garlic and cook for 1-2 minutes, until fragrant.
3. Add the chopped kale and cook until wilted, about 3-4 minutes.
4. Add the chickpeas, cumin, and red pepper flakes (if using). Cook for an additional 2 minutes.
5. Pour in the coconut milk and stir to combine. Bring to a simmer.
6. Reduce heat to medium-low and let cook for 5-7 minutes, or until the sauce has thickened slightly.
7. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Kale and Mushroom Stuffed Portobello Caps
This recipe combines the earthy flavors of kale and mushrooms to create a satisfying vegetarian dish. Perfect as an appetizer or main course, these stuffed portobello caps are sure to impress.
Ingredients:
– 4 large portobello mushroom caps
– 2 cups curly kale, stems removed and chopped
– 1 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 cup breadcrumbs (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high. Add the mixed mushrooms and cook until tender, about 5 minutes.
3. Add the garlic, kale, and salt to the skillet. Cook until the kale is wilted, about 3-4 minutes.
4. Stuff each portobello cap with the mushroom-kale mixture, dividing it evenly among the four caps.
5. Sprinkle Parmesan cheese on top of each cap. If using breadcrumbs, sprinkle them over the cheese.
6. Place the stuffed mushrooms on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until the caps are tender.
Cooking Time: 20-25 minutes
Kale and Apple Smoothie with Ginger
This refreshing smoothie combines the health benefits of kale and apple with the spicy warmth of ginger, making it a perfect drink for any time of day.
Ingredients:
– 2 cups curly kale leaves
– 1 large apple, cored and chopped
– 1-inch piece of fresh ginger, peeled and chopped
– 1/2 cup unsweetened almond milk
– 1 tablespoon honey
– Ice cubes (optional)
Instructions:
1. Add the kale, apple, and ginger to a blender.
2. Pour in the almond milk and add the honey.
3. Blend on high speed until smooth and creamy.
4. Taste and adjust sweetness or consistency as needed.
5. Pour into glasses and serve immediately.
Cooking Time: 5 minutes
Servings: 1-2
Kale and Lentil Stew with Turmeric
Nourishing and flavorful, this Kale and Lentil Stew with Turmeric is a perfect winter comfort food recipe. This hearty stew is packed with protein-rich lentils, leafy kale, and the warm, earthy flavor of turmeric.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups curly kale, stems removed and discarded, leaves coarsely chopped
– 1 can (14.5 oz) diced tomatoes
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, cumin, turmeric, salt, and pepper. Cook for 1 minute.
4. Add the lentils, water, and diced tomatoes. Bring to a boil, then reduce the heat to low and simmer for 30-40 minutes or until the lentils are tender.
5. Stir in the chopped kale and cook until wilted, about 5 minutes.
6. Serve hot and enjoy!
Cooking Time: 45-50 minutes
Kale and Feta Stuffed Chicken Breast
Elevate your chicken game with this flavorful and nutritious recipe that combines the creaminess of feta cheese with the earthy goodness of kale. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 bunch of kale, stems removed and chopped
– 1/2 cup crumbled feta cheese
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together kale, feta cheese, and garlic.
3. Lay chicken breasts flat and make a horizontal incision to create a pocket. Stuff each breast with the kale-feta mixture.
4. Drizzle olive oil over the chicken and season with salt and pepper.
5. Place stuffed chicken breasts on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until cooked through.
Cooking Time: 25-30 minutes
Spicy Kale and Black Bean Tacos
Elevate your taco game with this flavorful and nutritious recipe that combines the creaminess of kale with the boldness of black beans.
Ingredients:
– 1 bunch of curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1 can of black beans, drained and rinsed
– 1/2 medium onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 8-10 corn tortillas
– Salsa, avocado, sour cream, shredded cheese, cilantro (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the kale, cumin, salt, and pepper. Cook, stirring occasionally, until the kale is wilted, about 5 minutes.
4. Stir in the black beans and jalapeño. Cook for an additional minute.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the tacos by spooning the filling onto a tortilla and topping with your desired toppings.
Cooking Time: 15-20 minutes
Kale and Butternut Squash Risotto
This creamy risotto combines the earthy sweetness of roasted butternut squash with the nutty flavor of sautéed kale, creating a satisfying and nutritious meal.
Ingredients:
– 1 small butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 4 cups vegetable broth, warmed
– 1 cup Arborio rice
– 2 cups kale leaves, stems removed and discarded, leaves torn into bite-sized pieces
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
2. In a large skillet, sauté chopped onion in butter until translucent. Add garlic and cook for an additional minute.
3. Add Arborio rice to the skillet and cook for 1-2 minutes, stirring constantly.
4. Warm broth in a separate pot. Add 1/2 cup warmed broth to the rice mixture and stir until absorbed. Repeat this process with remaining broth, about 20-25 minutes or until rice is cooked.
5. Stir in roasted squash, kale, and Parmesan cheese. Season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Kale and Bacon Breakfast Frittata
A delicious and savory breakfast option that combines the flavors of crispy bacon and nutritious kale with creamy eggs.
Ingredients:
– 6 eggs
– 1/2 cup chopped kale, stems removed
– 4 slices of cooked bacon, crumbled
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, whisk together eggs and a pinch of salt.
3. Heat the olive oil in a 9-inch (23cm) oven-safe skillet over medium heat.
4. Add chopped kale and cook until wilted, about 2-3 minutes.
5. Pour the egg mixture over the kale and cook for an additional minute.
6. Sprinkle crumbled bacon on top of the eggs.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the eggs are set.
Cooking Time: 15-20 minutes
Kale and Avocado Toast with Poached Eggs
Elevate your breakfast game with this nutritious and delicious recipe that combines the creaminess of avocado, the earthiness of kale, and the richness of poached eggs.
Ingredients:
– 2 slices whole grain bread
– 1/2 cup curly kale, stems removed and chopped
– 1 ripe avocado, mashed
– 2 large eggs
– Salt and pepper to taste
– Optional: lemon wedges and red pepper flakes for added flavor
Instructions:
1. Preheat a medium saucepan with water to a simmer.
2. Crack in the eggs and cook for 3-4 minutes or until whites are set and yolks are still runny.
3. Meanwhile, toast the bread until lightly browned.
4. Spread mashed avocado on toasted bread, followed by chopped kale.
5. Top with poached eggs and season with salt and pepper to taste.
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Kale and Blueberry Power Salad
Kick-start your day with this nutrient-dense salad that combines the earthy goodness of kale with the antioxidant-rich sweetness of blueberries. This refreshing mix is perfect for a quick lunch or as a healthy snack.
Ingredients:
– 2 cups curly kale, stems removed and chopped
– 1 cup fresh blueberries
– 1/2 cup crumbled feta cheese (optional)
– 1/4 cup chopped pecans
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, massage the kale with your hands for about 2 minutes to tenderize it.
2. Add the blueberries, feta cheese (if using), and pecans to the bowl.
3. In a small bowl, whisk together olive oil and apple cider vinegar.
4. Pour the dressing over the salad and toss to combine.
5. Season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 5 minutes
Kale and Goat Cheese Flatbread
This recipe combines the earthy flavor of kale with the creamy richness of goat cheese, all wrapped up in a crispy flatbread. Perfect as an appetizer or snack.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup whole wheat flour
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 1/2 cup warm water
– 1 tablespoon olive oil
– 2 cups curly kale, stems removed and chopped
– 1/4 cup crumbled goat cheese
– 1/4 teaspoon garlic powder
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, combine flours, salt, and sugar.
3. Gradually add warm water and mix until dough forms.
4. Knead for 5 minutes, then divide into 2-3 equal pieces.
5. Roll out each piece into a thin circle, about 1/8 inch thick.
6. Brush with olive oil, then sprinkle with chopped kale and crumbled goat cheese.
7. Bake for 12-15 minutes or until crust is golden brown.
Cooking Time: 12-15 minutes
Kale and Carrot Slaw with Tahini Dressing
This refreshing slaw combines the health benefits of kale and carrots with the creaminess of tahini dressing, making it a perfect side dish for any meal.
Ingredients:
– 2 cups curly kale, stems removed and discarded, leaves chopped
– 1 cup grated carrots
– 1/4 cup tahini
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon apple cider vinegar
– 1/2 teaspoon salt
– 3 cloves garlic, minced (optional)
Instructions:
1. In a large bowl, massage the kale leaves with your hands for about 5 minutes to tenderize them.
2. Add the grated carrots and set aside.
3. In a blender or food processor, combine tahini, lemon juice, apple cider vinegar, salt, and garlic (if using). Blend until smooth and creamy.
4. Pour the dressing over the kale-carrot mixture and toss until well combined.
5. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: None required!
Kale and Sausage Stuffed Bell Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines the earthy sweetness of bell peppers with the savory richness of sausage and kale. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 large bell peppers, any color
– 1 pound sweet Italian sausage, casings removed
– 2 cups curly kale, stems removed and chopped
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers and remove seeds and membranes. Place in a baking dish.
3. Cook sausage in a large skillet over medium-high heat, breaking up with spoon as it cooks, until browned and cooked through.
4. Add chopped onion and minced garlic to skillet; cook until onion is translucent.
5. Stir in chopped kale; cook until wilted.
6. Stuff each bell pepper with the sausage-kale mixture, dividing evenly.
7. Cover baking dish with aluminum foil and bake for 25 minutes.
8. Remove foil and top with shredded cheese (if using); return to oven and bake an additional 10-15 minutes.
Cooking Time: 35-40 minutes
Kale and Pineapple Green Juice
This revitalizing juice combines the earthy flavor of kale with the sweetness of pineapple, creating a perfect balance of nutrients and taste. Perfect for a morning pick-me-up or post-workout recovery.
Ingredients:
– 2 cups curly kale leaves
– 1 cup fresh pineapple chunks
– 1/2 cup green apple slices
– 1-inch piece of fresh ginger, peeled
– 1/4 teaspoon lemon juice
Instructions:
1. Add all ingredients to a juicer and juice according to manufacturer’s instructions.
2. Strain the juice through a fine-mesh sieve or cheesecloth to remove any pulp.
3. Serve immediately and enjoy!
Cooking Time: None required, as this is a cold-pressed juice.
Summary
Get ready to green up your plate with these 20 delicious recipes featuring kale as the star ingredient! From breakfast to dinner, and even snacks and drinks, this superfood-packed list has something for every meal. Try a hearty Kale and Quinoa Salad with Lemon Tahini Dressing or warm up with Creamy Kale and White Bean Soup. Or go savory with Garlic Sautéed Kale with Toasted Almonds or indulge in sweet treats like Kale Pesto Pasta with Sun-Dried Tomatoes. Whatever your taste, these recipes are sure to bring some green to your plate!
