Top Rated Kale Recipes
A simple, light appetizer of toasted garlic bread topped with kale. Use crusty Italian bread, which is strong enough to hold the stewed greens. Recipe courtesy of Chef Alessandro Gargani.
This soup is full of immune-boosting ingredients that are as delicious as they are nutritious. The potatoes and lentils will be soft, and the kale will add a nice crunch. Warm up with a bowl of this on a cold day.
I used to always avoid salads with fruit in them, thinking that they just didn't belong there, but recently I've discovered how well fruits work in salads. In this one, for instance, the sweetness of mango adds a colorful touch to the salad that nicely pairs with the toasted pumpkin seeds and creamy avocado.Click here to see Dinner Recipes in 30 Minutes or Less.
Justin Burdett, chef-owner of Local Provisions in the heart of downtown Asheville, N.C., grills whole kale for a hearty, winter vegetable option.To grill the kale, Burdett blanches and shocks whole kale — stems and all. He then coats the kale lightly with olive oil, salt, and pepper before charring it on the grill. Once charred, he removes the kale from the grill and finishes it with lemon juice. The result is hearty kale stalks with a slight char flavor, which is brightened by the acidity from the lemon juice. If you love kale then you should also try making smoothies — trust us, this is a smoothie recipe you’ll love.
This recipe takes kale chips to the next level with chili powder and Parmigiano-Reggiano cheese.
The taste of kale can be tough to swallow, but with this recipe, you don’t have to.This recipe is courtesy of Real Simple.
This smoothie can help you shed some belly fat and make it easier to zip up that favorite pair of blue jeans once your Thanksgiving meal is over. Consuming monounsaturated fatty acids like those found in nuts, olive oil, and avocados can help your body burn belly fat and can help increase your basal metabolic rate to burn fat more efficiently. This recipe calls for kale, avocados, and other ingredients that will do just that.This recipe is courtesy of Prevention.
Great for your heart and brain, this smoothie is one of the healthiest ways you can start your day.Read more about 8 Ways This One Fruit Boosts Brain and Heart Health.
There's so much more to this recipe than meets the eye! This smoothie tastes more like a decadent dessert than a healthy smoothie with the creamy texture the overripe bananas lend. The cardamom and cinnamon give a kick that rounds out the grassy taste that blended greens can sometimes have.
If you're just starting out with kale smoothies, this recipe is wonderful: easy, quick, and the bright tropical flavors really mask the taste of the kale.Read more about How to Make Kale Smoothies You Actually Want to DrinkLearn How to Make a Smoothie.
If you're thinking that chocolate and kale won’t taste well together, think again. This chocolate, cherry, and kale smoothie is sweet and healthy.This recipe is courtesy of Cynthia Sass.
This recipe is a great alternative to regular potato chips. You can add your own spices like garlic or paprika for extra flavor.
Okay, so this one's a joke. But we DO love the hilarious comments thread.
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Kale braised in coconut milk
The slight bitterness of the kale is a nice counterpoint to the rich, round, fattiness of the coconut milk. As it cooks, the leaves become tender almost sweet. Serve with brown jasmine rice and chickpeas for a satisfying, complete meal. You can buy sambal oelek at souschef.co.uk and other outlets.
1 tbsp olive oil
1 shallot, thinly sliced
4 garlic cloves, roughly chopped
2 tbsp minced lemongrass, tough outer stalks and base removed first
1 tbsp sambal oelek
340g kale, centre stems removed and chopped into ribbons
1 tbsp fish sauce
1 tbsp soy sauce
235ml coconut milk
1 tsp sugar
1 Heat the oil in a saucepan over a medium-low heat. Saute the shallot for 3 minutes. Add the garlic, lemongrass and sambal oelek, then cook until fragrant – about a minute more.
2 Add the remaining ingredients, reduce the heat to medium-low, and cover. Simmer for 10-15 minutes more, or until the kale is tender.
Lucy Madison and Tram Nguyen, penandpalate.net
A tropical smoothie with kale in it? Yep! You can’t even taste the kale in this smoothie thanks to the pineapple, mango and lime juice – it’s a fresh and fruity smoothie!
Give your breakfast a flavor boost with this kale and mushroom frittata recipe. Swapping out butter for ghee, this dish is a creamy rendition of an old time favorite.
These Kale Recipes Are Insanely Easy and Pretty Damn Tasty
If you're into superfoods, then you're bound to be familiar with the queen of greens: kale. It's bursting with vitamins like vitamin A, C and K! Along with minerals such as manganese, potassium and copper. Like I said, this super veg is basically jam-packed with goodness. But sometimes it can be difficult to think of fun (and tasty) ways to incorporate it into your diet. Behold a selection of exciting kale recipes that you will simply love. Enjoy the likes of Kale Pesto Chicken Salad, Vegetarian Kale Soup or even some Kale Crisps.
This kale soup is green, healthy and downright delicious - plus it's 100% creamy and 100% vegan! Coconut milk gives this soup a boost of flavour and its creamy texture. Plus it's packed with all your super greens making it satisfying and soul-warming.
This Sag Aloo recipe is one of my favourite potato side dish ideas. And I personally think no curry feast is complete without a side bowl of this carb-loaded goodness. I've swapped in spinach for kale, so it's not strictly traditional, but if you're not fancying that then just add spinach instead - simple!
Homemade kale crisps are the easiest healthy snack we've ever made. Toss it with any of your favourite seasonings or keep them simple with salt and pepper.
How to Cook Kale
Kale used to only be used as garnish for buffet items like potato salad. But now it's a super food that's been trending for years. If we're being honest, most of us don't like kale if it's raw and tossed in a salad. We know it's good for us, so we blend a bunch into our smoothies and call it a day. But kale can be SO much more than a smoothie filler. Sautéed with some garlic it only takes 10 minutes to make and will be the easy side dish you crave. Here's a few tips on how to get the most out of your kale.
1. Seasonings are your friends.
Kale doesn't have to be bland to be healthy. Garlic has it's benefits too and makes kale taste 1000x better. My go to is always red pepper flakes, but chili powder or curry powder would taste amazing as well. Don't be scared of kosher salt either! It makes everything good.
2. Make it even healthier.
If you are trying to make your kale as healthy as possible, skip most of the olive oil. If you use a small skillet, you can get away with just a teaspoon or two of olive oil to sauté the garlic, then add your kale with a couple teaspoons of water and it will wilt down perfectly.
3. Make it crispy.
If you want some crispy kale chips spread chopped kale on a baking sheet, season with salt and pepper, and bake at 400° for 6 to 8 minutes. It will get crispy and a little charred on the edges. Makes a perfectly healthy chip! 🙌Store these in airtight container at room temp!
4. Make a better kale salad.
To make a good kale salad, you must massage it. It sounds weird, but it's easy, quick, and makes all the difference. "Shred" your kale by slicing your de-ribbed kale VERY thinly. Then add your favorite dressing, season with salt, and use your fingers to rub the dressing into the kale. That's massaging. And you'll want to it for around 5 minutes. It'll tenderize the kale, therefore making it way less bitter and wayyy more appetizing.
Store your sautéed kale in an airtight container in the refrigerator for up to 3 days. Leftovers are great cold or warmed back up in a skillet.
Have you upped your kale game yet? Let us know how it's going in the comments below!
Editor's Note: The introduction to this recipe was updated on September 25, 2020 to include more information about the dish.
15 Delicious Kale Recipes
I hope you are soaking up the sunshine today. Since St. Patrick’s Day has come and gone, I thought I’d offer some redeeming green recipes. Kale is a more hardy green that is awesome in make-ahead salads (read my tips here), soups, burritos, stir-fries and so much more.
This is just a selection of my kale recipes. You can always peruse my full kale recipe offerings on the site here, too. Lastly, some of my all-time favorite kale recipes are in my cookbook, which will be here in less than two months (. ). Pre-order so you can get the book the day it’s released, May 16th!
1) Mediterranean Roasted Sweet Potato & Farro Salad
“Loved this! This is a regular in my house. The flavors are amazing and I wouldn’t change a thing (except I opted out of the hazelnuts because I just don’t ever have them).” – Sarah
2) Kale Pesto Pizza
“This was delicious! I had a bunch of baby Tuscan Kale from my CSA to use up. I love that the pesto didn’t have a bunch of added Parmesan. Can’t wait to tell my friends about it and make it again! Thank you.” – Angela
3) Anything-Goes Kale Salad with Green Tahini Dressing
“Thank you so much for this lovely salad, beautiful and delicious! The dressing is such a nice combination. Just the thing after a weekend of not-so-healthful eating.” – Wendy
4) Kale Guacamole
I need you to try this guac and leave a comment to let me know how you like it! :)
5) Thai Red Curry with Vegetables
“Made this for dinner tonight and we LOVED it, everyone from age 2 to age 26! It’s so fresh, flavourful, and pure feeling, if that makes sense. :) This one will definitely be one we revisit often! Thanks Kate!” – Erin
6) Southwestern Kale Power Salad with Sweet Potato, Quinoa & Avocado Sauce
“I am just making this again for the second time in less than 2 weeks. It is sooooo good and I look forward to eating it, I may just have it for breakfast tomorrow. This is the first recipe I have ever commented on. I love it. ” – Rachel
7) Quinoa Vegetable Soup with Kale
“Absolutely delicious. Had it at my daughter’s home last night and enjoyed it so much I made it today at my home for dinner tonight. I used about 6 cups of veggies and added a little jalapeno and I used red kale. Will be a “do again” many times recipe.” – Michael
8) Mexican(ish) Kale & Quinoa Salad
“I made the Mexican(ish) Kale and Quinoa Salad the other night for “Meatless Monday”. Even my meat-loving husband had to admit that it was “actually pretty good” (high praise for him) even asking for seconds. He especially liked the cumin-lime salad dressing. As usual, another grrrrrrreat recipe Kate! Very tasty and leftovers hold up well!!” – Mo
9) The Best Lentil Soup
“Always my “go to” soup! Great for vegans and meat-eaters, they all seem to love it! Even better it’s easy and quick to make.” – Barb
10) Spicy Kale and Coconut Stir Fry
“Omg. This is now my boyfriend’ so FAVORITE thing to eat for dinner. I had to double the portions so that we both had enough leftovers for lunch. If he had a tail, it would knock things off shelves when he eats this. Going to suggest it to my clients as a good 3rd or 4th date recipe to make for their sweeties!” – Diana
11) Super Kale Pesto
“I just made this kale pesto and it is amazing! The flavors are so fresh. I was a bit afraid of using 3/4 cup of hemp seed because it visually seemed like a lot of hemp seed, but it’s not overpowering at all. I actually prefer hemp seeds over the traditional pine nuts! This is probably going to be my go-to recipe for pesto from now on. Thanks so much for sharing! And thanks for giving me a way to secretly feed kale to my husband.” – Susie
12) Greek Kale Salad with Creamy Tahini Dressing
“Substantial salad with a powerful flavor punch. This salad, plus a slice of crusty French bread and good olive oil for dipping, made for an incredible meal! Bonus: it held up well overnight in fridge and made for a great dish the next day, too.” – Raquel
13) Redeeming Green Soup with Lemon and Cayenne
“Really easy to make and unbelievably delicious. I was surprised by the earthiness of the flavor, which you can also play with using the lemon and paprika. Shared it with friends and they also loved it. Thank you!” – Kristen
14) Kale, Black Bean and Avocado Burrito Bowl
“I am an old vegetarian and a new vegan, and have really been enjoying expanding my repertoire with yummy new recipes, but *this* is one of my top two. I made it Sunday and we had it Monday for dinner, and it is so, so good. My omnivore partner said he was “prepared to choke it down,” but he actually loved it, and raved about it all night. This was also my first foray into a raw kale dish (other than smoothies, of course), and I am officially hooked. Thank you so much for this absolutely glorious recipe!” – Julie
15) Simple Kale and Black Bean Burritos
“Just made and ate this yummy recipe. It took about 15 minutes, pretty easy and super tasty. I love all the flavor! Keep ’em coming. I can’t wait until I’m hungry again to have another one.” – Deb
Recipe: Easy Skillet Kale with Lemon & Garlic
While it may feel like kale has overstayed its welcome in the food scene, the hype over the leafy green is very much still alive. Whether that thrills you or makes you groan, knowing the right way to cook it is a total game-changer.
Mastering this method will convert kale-haters, yes, but it will also inspire kale fans who feared they’d never be able to get it right at home. The good news is that it couldn’t be easier to make awesome kale at home: You need just three ingredients and about five minutes.
How to Make the Best Sautéed Kale at Home
There aren’t any big secrets to making awesome kale — you just need a large skillet and some basic pantry ingredients. Lots of garlic is a must, plus a good amount of lemon juice, which adds brightness to the inherently earthy green. I also love to use a big pinch of crushed red pepper flakes for a nice, spicy kick, but it’s more than OK to skip it if heat isn’t your thing. This recipe works with any variety of kale — be it the deep, dark Tuscan kind or frilled curly kind. You also don’t need any fancy tools to de-stem the kale: You simply pull the leaves from the stems with your own two hands.
I do have one little secret, though. Since kale is so fibrous, it can be difficult to cook down the leaves so that they’re tender and not chewy. Some recipes have you add water or broth to the skillet while you sauté the leaves, but it’s not actually necessary. Instead, after you’ve washed the leaves, leave them damp. The water that clings to the leaves will create steam when you toss them in the hot skillet. As the kale cooks, you’ll cover the skillet for a few minutes that steam will help wilt and break down the kale perfectly.
Stir fried kale with tahini, chilli and soy (pictured above)
This quick dish is perfect for piling on to a mound of brown rice for a light, easy supper.
Prep 10 min
Cook 10 min
2 tbsp sunflower oil
½ tsp sesame oil
4 garlic cloves, peeled and thinly sliced
2 red chillies, deseeded and thinly sliced
500g curly kale, stems removed and discarded (500g net weight)
1 tbsp light soy sauce
1½ tbsp toasted sesame seeds
1 tbsp lime juice
For the sauce
120g tahini paste
1½ tbsp light soy sauce
1½ tsp rice vinegar
1½ tsp mirin (Japanese rice wine)
Whisk all the sauce ingredients in a small bowl, add three to five tablespoons of water (the amount you need will depend on the tahini, so add gradually), and whisk until the sauce is thick but pourable, a bit like honey. Set aside.
Now for the stir-fry. Heat both oils in a large saute pan on a high flame, then fry the garlic and chilli for one to two minutes, until the garlic is golden. Lift out the garlic and chilli, and reserve – you’ll be using them to top the finished dish.
Pile as much kale as possible into the hot pan, add the soy and a tablespoon of water, and cook to wilt down. As the greens collapse, add more kale to the pan and cook, stirring regularly, for three to four minutes, until the kale is cooked yet crunchy and there is no liquid left in the pan. Stir through the sesame seeds and lime juice, and take off the heat.
Spoon the greens on to a platter and drizzle the sauce over the top (hold a bit back to serve on the side, if you wish). Scatter the fried garlic and chilli on top, and serve.
Kale Pesto Recipe Ingredients
Ready to make kale pesto? Here’s what you’ll need:
- Fresh kale, of course! You’ll just use the leaves and tender stems in this recipe. Save the tough stems for another use. You could blend them into a smoothie or simmer them into soup!
- Garlic – For sharp depth of flavor.
- Pepitas – Pepitas create an especially vibrant green pesto, but if you don’t have them on hand, feel free to substitute another nut or seed. Hemp seeds, walnuts, almonds, and pine nuts all work well.
- Parmesan cheese or nutritional yeast – Both options are delicious! Parmesan is traditional for pesto, but if you’re vegan, nutritional yeast is a great substitute. It adds savory, cheesy flavor to this kale pesto recipe.
- Lemon juice – For brightness.
- Extra-virgin olive oil – A pesto essential! It adds richness and moisture to tie the sauce together.
- And salt and pepper – To make all the flavors pop.
Find the complete recipe with measurements below.
19 Ways to Cook the Best Kale of Your Life
You can barely visit a food website or read a food magazine these days without seeing kale &mdash and the obsession is totally justified. You can cook it many different ways and add it to all kinds of dishes, making it super easy to get more greens into your diet. And, unlike come other veggies, cooking kale actually increases some of its superfood power. (P.S. Kale is great in salads, too! Click here for some seriously awesome kale salads!)
So, you've never cooked with kale before and don't know where to start. That's okay, you're not alone! A good place to start is by steaming it.
Buy kale that has a nice, dark green color and doesn't feel too floppy. Wash it thoroughly in your kitchen sink. If your kale is especially large, you may want to cut out the thick stems. Otherwise, just chop the kale into large pieces. You can steam the kale on the stove or in the microwave.
Steaming Kale on the Stove:
Place the chopped kale in a steamer basket. Bring 1-2 inches of water to a boil in a large pot then carefully place the steamer basket into the pot. Cover and cook for 5-10 minutes, until kale is just wilted.
Steaming Kale in the Microwave:
If you don't have a steamer basket, put the kale in a microwave-safe bowl with about 1 teaspoon of water (the water in the kale itself will be enough to do most of the steaming). Cover the bowl with a paper towel or microwave-safe plastic wrap. If using plastic wrap, make a little hole in the top to allow some of the steam to escape. Microwave on high for about 2 minutes for every 2 cups of kale. (Cook time may need to be adjusted based on your kale and/or microwave.) Cook until kale is just wilted then drain off the water.
If you want something a little more flavorful than simple steamed kale, check out these 19 recipes that cook kale in tons of delicious ways!