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Cooking with kale - 100 recipes

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Special equipment: a broiler-safe 9-by-13-inch baking dish Position 2 oven racks in the middle and upper third of ...

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • Kosher salt
  • One 28-ounce can no-salt whole tomatoes, crushed well by hand
  • 1 small bunch curly kale, stripped from the stems and chopped (about 6 cups)
  • 1 cup torn fresh basil leaves
  • 1 cup almond flour
  • 1/2 cup whole-wheat breadcrumbs
  • 2 large egg whites
  • 2 medium eggplants, sliced into 1/2-inch rounds, ends discarded (about 2 1/2 pounds)
  • Freshly ground black pepper
  • 1 cup shredded part-skim mozzarella
  • 1/4 cup grated Parmesan
  • 2 tablespoons fresh parsley leaves, chopped
4.2/5 (6 Votes)

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Here is a one-pot meal designed explicitly for the hungriness of a long-distance runner, with garlicky kale pesto a...

  • 1 1/2 pounds butternut squash
  • 1/2 cup extra virgin olive oil, more for drizzling
  • 3/4 teaspoon kosher salt, more for squash
  • Freshly ground black pepper
  • 1 small bunch (about 1/2 pound) lacinato kale, center ribs removed
  • 8 ounces pasta (penne rigate works well)
  • 1/3 cup toasted pine nuts
  • 2 large garlic cloves, roughly chopped
  • Finely grated zest of 1 lemon
  • Freshly squeezed lemon juice, to taste
  • Grated Parmesan cheese, for serving
3.7/5 (22 Votes)

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To make the dressing, process the walnuts in a food process until very finely ground

  • Honey Walnut Dressing (makes about 1 cup):
  • 1 cup chopped walnuts
  • 1/4 cup apple cider vinegar
  • 2 Tbsp. raw honey
  • 1/2 tsp. salt + more to taste
  • water, to thin
  • Salad:
  • 4 cups of chopped kale (I used lacinato, but any type will work)
  • a few pinches of salt
  • 1 tsp. extra virgin olive oil
  • 1 small apple, cored and cubed (about 1 cup)
  • 1 cup cubed pineapple
  • 2 stalks celery, split lengthwise and chopped
  • 1/3 cup of the dressing, or more to taste
  • dried cranberries and walnut pieces to garnish
4.5/5 (4 Votes)

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What I like best about this salad, besides the fact that it is completely delicious, is that you can dress it ahead...

  • Salad:
  • Kale, washed and cleaned
  • Raw Almond Slivers, handful
  • Dried Cranberries, handful
  • Roasted and Salted Pumpkin Seeds (Pepitas), handful
  • Crystallized Ginger (Candied Ginger), 6-8 pieces chopped up finely (No candied ginger? Try dried pineapple)
  • Orange Dressing:
  • 1/2 cup Orange Juice
  • 1/2 cup Sesame Oil or Canola Oil
  • 1 Tbsp Soy Sauce
  • 2 Tbsp Apple Cider Vinegar
  • 3 Tbsp Sugar
4/5 (6 Votes)

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In a small bowl whisk the oil and vinegar until no longer separated

  • Salad:
  • 6 cups kale leaves, massaged with sea salt
  • 6 strips precooked turkey bacon, diced
  • 1 cup cherries, halved (seeds removed)
  • 1/2 cup blueberries
  • 1/2 cup crumbled feta cheese
  • 1/2 cup diced granny smith apple
  • 1/4 cup pecan pieces
  • Balsamic Vinaigrette:
  • 1 Tbsp. Dijon mustard
  • 1/2 Tbsp. honey
  • 1/2 tsp. dried basil
  • 1/4 cup balsamic vinegar
  • 1/3 cup olive oil
  • Salt and pepper, to taste
3.4/5 (5 Votes)

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Wild salmon salad with greens and soba noodles

  • Grilled salmon
  • Mixed salad greens
  • Cilantro- 2 chopped tablespoons
  • Orange- segments
  • Cucumber- sliced
  • Tuscan kale
  • Sesame seeds
  • bottled sweet chili sauce
4/5 (4 Votes)

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Pan cooked chicken breasts stuffed with a mixture of sautéd kale and corn with garlic

  • 4 teaspoons olive oil
  • 5 1/2 ounces frozen chopped kale, about 2 cups
  • 2 cloves garlic, finely chopped
  • Kosher salt
  • 1/3 cup frozen whole kernel corn
  • 2 ounces pepper jack cheese, grated, about 1/2 cup
  • Four (8-ounce) boneless skinless chicken breast halves
  • Freshly ground black pepper
  • 1/2 cup low-sodium chicken broth
  • 1 teaspoon all-purpose flour
  • 1 1/2 teaspoons fresh lemon juice
3.9/5 (12 Votes)

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Put steamer basket into a pot with water

  • 1 bunch kale, rinsed well, destemmed and cut into bite sized pieces
  • 3 heaping tablespoons tahini
  • Juice of 1 lemon
  • 1/2 cup water
  • 2 tablespoons soy sauce
  • 1 garlic clove, peeled and minced
  • 1 shake black pepper
  • 1 tablespoon maple syrup
4.3/5 (4 Votes)

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This lightly spicy soup shows off the heirloom kale's tender texture and mile flavor

  • 8 oz. Spanish chorizo, thinly sliced crosswise
  • 1 T olive oil
  • 1 large onion, chopped
  • 2 large garlic cloves, minced
  • 1/2 tsp each red chile flakes and pepper
  • 7 cups reduced sodium chicken broth
  • 3/4 lb. russet potatoes, peeled and chopped
  • 12 oz. Red Russian kale, or other kale, stems removed and leaves cut into slender ribbons
  • Kosher salt (optional)
4.7/5 (3 Votes)

By

Nice on the side for a tangy, healthy addition

  • 1 tbsp oil
  • 1 package kale, ribs removed, coarsely chopped
  • 2 tbsp fish sauce
  • 1/4 cup rice vinegar
4.5/5 (2 Votes)

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This simple kale salad makes enough for the whole family and has plenty of satisfying crunch

  • 1 bag kale
  • 1/4 cup chopped apples
  • 1/4 cup cranberries
  • 1 small shallot, chopped
  • 1/2 orange, with a little bit of zest
  • 3 tablespoon olive oil
  • 1 1/2 tablespoon champagne vinegar
  • 1 drizzle honey
  • 1/2 cup of chopped almonds
3.8/5 (43 Votes)

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Dressing: In a small bowl, combine the vinegar, shallots and salt; set aside for 20 minutes to soften the shallot

  • Dressing:
  • 2 tbs. champagne vinegar
  • 1 1/2 tsp. minced shallots
  • 3/4 to 1 tsp. kosher salt (use less if you use preserved lemons)
  • 1/4 cup canola oil
  • 3 tbs. extra virgin olive oil
  • 3/4 tsp. chopped chervil or tarragon
  • zest of 1 lemon
  • 1/4 tsp. ground black pepper
  • salad:
  • 1/2 cup quinoa
  • salt
  • 4 cups loosely packed julienned kale, from 1 large bunch
  • 3 tablespoons toasted sunflower seeds
  • 2/3 cup red seedless grapes, halved
  • 1 cooked ear of corn, cut from the cob
  • 1/4 cup grated Parmigiano Reggiano cheese
  • 1/4 cup grated Manchego cheese
  • 10 to 12 strips finely julienned preserved lemon
4/5 (1 Votes)

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Salad: Kale Salad with Grapes and Quinoa Healthy Eggplant and Kale Parmesan