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Cooking with kale - 100 recipes

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This tender Pork roast is stuffed with a mixture of fresh herbs, dinosaur kale and Panko bread crumbs

  • 2 1/2 pounds pork loin roast
  • 1 large shallot, finely minced
  • 4 cloves garlic, finely minced
  • 2 tablespoons olive oil
  • 2 tablespoons fresh rosemary, finely minced
  • 1 bunch dinosaur kale, washed, patted dry, stems removed and roughly chopped
  • 1/2 cup panko
  • 14 / cup crushed pistachios
  • 12 thin slices prosciutto
  • Kosher salt
  • Black pepper
4.4/5 (30 Votes)

By

My salad was inspired by a recipe that I found on Dr

  • 2 bunches of Lacinato Kale, washed dried and center stem removed (about 6 cups)
  • 2 - 4 Tbsp Fresh Squeezed Lemon Juice
  • Zest from one Lemon
  • 2 - 4 Tbsp excellent quality Extra Virgin Olive Oil (I used 2 Tbsp)
  • 2-3 cloves fresh Garlic, minced
  • 1 ounce (about 1/3 cup) finely grated Asiago Cheese
  • 1/3 cup Panko Bread Crumbs
  • 9 ounces cooked, drained Cannellini Beans. If using canned, rinse under cool water and drain well. (no salt added)
  • A few grinds of fresh Black Pepper
  • Sea Salt to your taste
4.6/5 (10 Votes)

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From Cover of November 1991 Bon Appétit page 66

  • 7 Tablespoons Butter
  • 3 Large Celery Stalks, Chopped
  • 5 Large Kale Leaves, center spine removed, slivered (about 6 cups)
  • 3 Tablespoons chopped fresh sage or 1 tablespoon dried crumbled
  • 3/4 Teaspoon salt
  • 1/2 Teaspoon pepper
  • 4 Cups 1/2-inch cubes white bread
  • 3/4 cups chicken stock or canned low-salt broth
  • 1 egg, beaten to blend
4.3/5 (11 Votes)

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In a large pot, heat olive oil; saute garlic & onion until soft

  • 4 T. olive or canola oil
  • 8 large garlic cloves, minced
  • 1 medium onion, chopped
  • 4-5 C. chopped raw kale (stems & middle vein removed)
  • 4 C. chicken or vegetable broth
  • 3 C. water
  • 1/3 C. ketchup
  • 1 quart (4 cups) stewed or diced tomatoes
  • 2 T. dried Italian herb seasoning
  • Salt & pepper to taste
  • 2/3 C. chopped fresh parsley (1/2 C. dried parsley)
  • 3 15-oz. white navy or cannellini beans, undrained
  • Shredded Parmensan cheese (optional)
4.4/5 (23 Votes)

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From Shape Oct

  • 1 cup quick-cook faro
  • 2 oz. Tuscan kale, cut into 1/2-inch ribbons (about 2 cups)
  • 6 tsp. walnut oil
  • Kosher salt
  • 1 cup thinly sliced radicchio
  • 2 tbsp. sherry vinegar
  • 2 tsp. pure maple syrup
  • 1/2 tsp. Dijon mustard
  • Freshly ground black pepper
  • 1/2 medium Asian pear, cored and thinly sliced
  • 1/4 cup hazelnuts, toasted and chopped
4.7/5 (3 Votes)

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In a large pan heat the oil on medium heat

  • 2 lbs stew meat
  • 2 T. coconut oil
  • 1/2 red onion, chopped
  • 2-3 cloves garlic, minced
  • 2 t. ground cumin
  • 1 t. cinnamon
  • 1/8 t. fresh ground nutmeg
  • 1 - 2 t. red chili flake
  • Pinch of sea salt
  • Pinch of pepper
  • 28 oz can stewed organic tomatoes
  • 1/2 bunch of kale, removed from stems and chopped
4.8/5 (5 Votes)

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Nutmeg gives this crustless veggie quiche a nice spiced flavor, and mushrooms, onions, kale, and red pepper make it...

  • Non-stick cooking spray
  • 2 tablespoons olive oil
  • 1/2 small onion, diced
  • 2 cups mushrooms, sliced (6 to 7 medium mushrooms)
  • 2 cloves garlic, minced
  • 1/2 red pepper, diced
  • 2 cups kale, center rib removed & shredded
  • 4 large eggs
  • 1 cup fat-free half & half
  • 1/2 teaspoon nutmeg
  • Salt
  • Fresh ground pepper
4.4/5 (17 Votes)

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After trying this yummy Creamy Kale, Apple Salad with Spiced Nuts it's clear to me why Kale is the new spinach!

  • SALAD:
  • 1/4 cup sugar (60 mL)
  • 1/4 teaspoon Compliments Ground Cayenne Pepper (1 mL)
  • 1/4 teaspoon Compliments Ground Nutmeg (1 mL)
  • 2 teaspoons water (10 mL)
  • 1 teaspoon honey (5 mL)
  • 1/4 teaspoon salt (1 mL)
  • 1 egg, white only
  • 1 1/2 cups Compliments Walnut Halves (375 mL)
  • 1 tablespoon Sensations by Compliments Roasted Garlic Seasoning Paste (15 mL)
  • 1/2 cup 2% plain yogourt (125 mL)
  • 2 teaspoons lemon juice (30 mL)
  • 1/4 teaspoon pepper (1 mL)
  • 1 small bunch kale, stems removed and leaves shredded
  • 2/3 package Compliments Organic Romaine Hearts Leaves, shredded (132 g)
  • 2 stalks celery, chopped
  • 1 red apple, thinly sliced
4.5/5 (11 Votes)

By

Super foods make a super salad! Nutrient-rich kale and garnet yams are the keys to this colorful salad

  • 2 garnet or jewel yams, cut into 1-inch cubes
  • 3 tablespoons olive oil, divided
  • Salt and freshly ground black pepper to taste
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 1 bunch kale, torn into bite-sized pieces
  • 2 tablespoons red wine vinegar
  • 1 teaspoon chopped fresh thyme
4/5 (6 Votes)

By

This takes a little bit of time, but is soooo very delicious!

  • 6-8 beets
  • olive oil
  • kosher salt
  • 6-8 pieces of bacon
  • 1-2 shallots, thinly sliced
  • 4 cloves garlic, minced
  • 1 apple, cut into strips (I prefer honey crisp)
  • 3 bunches kale, multi colored. Center ribs removed and ripped into pieces.
  • pecans or almonds, toasted
  • 1 lemon, zested and juiced
  • goat cheese
  • olive oil
  • balsamic vinegar
  • finishing salt
4.6/5 (5 Votes)

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First, make sure you always wash and pick through your lentils

  • 1-1/2 Cups French Lentils
  • 1 lb Hot or Mild Italian Sausage (Omit for Vegetarian/Vegan)
  • 8 oz (2-3 Cups) Kale stems removed and cut into ribbons
  • 1 Large Leek diced
  • 3 Carrots shredded
  • 3 stalks Celery diced
  • 1 Tbs Red Wine Vinegar
  • 3 Bay Leaves
  • 1 Tbs Thyme
  • 1/4 Tspn Red Pepper Flakes
  • 4 Tbs (Divided) Olive Oil
  • 6-7 Cups Water
  • Salt and Pepper
4.1/5 (11 Votes)

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Stroganoff is best known as a beef dish, but you won’t miss the meat in this vegetarian version

  • 1/2 ounce dried porcini mushrooms (about 1/2 cup)
  • 2 cups water
  • 2 tablespoons plus 2 teaspoons olive oil
  • 8 ounces fresh cremini mushrooms, stems trimmed and sliced 1/4 inch thick
  • 1 1/2 cups medium-dice yellow onion (about 1 medium onion)
  • 1/2 teaspoon paprika
  • 2 tablespoons all-purpose flour
  • 1 bunch flat-leaf kale (about 11 ounces), tough stems removed and leaves cut into bite-size pieces
  • 3 medium garlic cloves, minced
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup dry white wine
  • 8 ounces dried egg noodles
  • 2 tablespoons unsalted butter (1/4 stick)
  • 1/3 cup sour cream
4.3/5 (27 Votes)

Any burning questions? Our chefs answer!

Kale and Mushroom Stroganoff Kale Stuffed Pork Loin Roast