39 Kale Recipes That Make Bitter Beautiful
Kale popcorn? Yes, please.
ByKelly Vaughan
Published On
Photo by Julia Gartland
For all the times when you thought kale was just a bitter, dark green that was out to get you, these recipes will prove you wrong. I started eating kale at the early stages of the plant-based food culture that has since become second nature to so many home cooks. You may say, “Kelly, what’s the big deal? Real chefs and gardeners have known about, and adored, kale long before Whole Foods sold sweatshirts with its name printed on it like a university crewneck.” And you’d be right. But in my defense, I was ten years old when my mother put the biggest piece of raw kale on my plate, drizzled it with lemon juice, and called it a side dish. It was scary to look at and tasted offensive to my macaroni and cheese-driven palate. I don’t blame her! But I’ve since learned: there are actually delicious ways to enjoy kale.
Fortunately, our recipe developers have been hard at work since my 5th grade graduation and now I get the pleasure of sharing 39 kale recipes that you and I will want to eat right now.
Our Best Kale Recipes
Grab a couple of bunches of regular kale and see how it transforms into this rice bowl that is the ultimate vegetarian comfort food.
When shopping for kale, you’ll run into a few different varieties: curly kale (the most common variety), baby kale, red kale, and Tuscan Kale (aka Lacinato Kale or Dinosaur Kale). Tuscan Kale, which is the kind we’re using here, is overall more pleasant and easier to cook with. It has a thinner body, which makes it break down quickly, especially when slow-braised with rosemary, dried chiles de árbol, garlic, and sliced onions.
The simplest way to make any vegetable be more appealing is by covering every square inch of it with sharp cheddar cheese and heavy cream. That’s exactly what we’ve done with this delicious kale gratin and we won’t apologize one bit for it.
This homey brunch dish uses Tuscan kale (aka Lacinato kale) as the base for a savory stir-fry and poached eggs. And the recipe features a nearly unheard of preparation for kale: blanching it first and then slowly cooking it down with sautéed onions. The kale essentially cooks until it turns black and is crispy at the edges, and it has become one of my favorite things to eat,” writes recipe developer Alexandra Stafford.
It’s everything you love about a rice and vegetable pilaf, but made just a little bit better. You can use leftover quinoa or cook it fresh, but the real star of the show is the kale (of course). We used Lacinato kale, which is gentler than curly kale, and prepped it by steaming it with quinoa and dressing it up with lemon juice and zest, scallions, pine nuts, and goat cheese.
Ever since Northern Spy Food Co. closed in New York City, we’ve been missing their beloved kale salad. This version of their hearty winter salad features squash, kale, almonds, and crumbled cheddar cheese, giving us a permanent taste of their salad anytime we want.
Keep your pasta routine simple without sacrificing flavor with this recipe that brings together linguine, homemade bread crumbs, sautéed kale, and plenty of Parmesan cheese.
Dijon mustard and Tuscan kale leaves introduce assertive, but entirely delicious flavors to this creamy pasta dish.
Kids will always cheer for crispy chicken cutlets, especially when they’re coated in a combination of potato chips and puffed rice cereal. But with kale salad tucked into pita pockets? Surely they’ll protest, right? Wrong.
This family-friendly pasta dish features giant shells stuffed with three kinds of cheese—ricotta, Parmigiano-Reggiano, and fresh mozzarella. Tell your little ones the sauce is made with dinosaur kale and they’ll go nuts.
When you hear strudel, you probably think of an apple and cinnamon stuffed pastry, but this savory version made with wilted kale and a cream cheese-walnut purée will win over your heart.
Think it’s impossible to replicate the flavor of a crowd-pleasing cream sauce without any dairy? Think again. Vegetable stock, coconut milk, sweet potato purée, and nutritional yeast work their magic to create a totally vegan pasta sauce.
Leave it to Ina to develop the recipe for our new favorite version of a Caesar salad featuring kale.
The key to cooking kale that is super crispy rather than a little soggy and unappealing is patting it dry after you’ve washed it until there’s not a drop of water left.
As soon as the temperature dips below 50 degrees, I’m breaking out my Dutch oven and making this nourishing vegan soup.
Still chilly? Try making this double-crusted puff pastry pie filled with squash, kale, peppadew peppers, garlic, and onion.
Okay now that you’ve warmed up a bit, let’s jump forward to summer. Sure, kale isn’t necessarily at its peak season at that time, but you know what is? Zucchini. Together, the two make for an unstoppable salad that’s destined for a backyard cookout.
The best way to eat raw kale is by taking it to a spa (aka your kitchen) and massaging it in a little dressing. Sometimes that means just lemon juice, but here we’re using both the juice and zest and massaging it for a solid eight minutes until it’s totally softened and relaxed.
One of our favorite Banchan side dishes to serve is this salad that combines homemade pickled seaweed with kale, toasted sesame seeds, honey, soybean paste, chopped scallions, and toasted sesame oil.
Don’t demote kale to just the dinner table. Start your morning with it too, in the form of these savory scones.
Make this quick kale salad 30 minutes before a dinner party. As we’ve mentioned, kale tastes best after we’ve given it a little (okay a lot) of love, so massage it with the homemade anchovy dressing, then let it sit for about 20 minutes before serving.
For an elegant appetizer for the fanciest hosts, pass a platter of crostini topped with creamy ricotta cheese and homemade kale pesto.
Food editor Emma Laperruque loves sausage and kale soup so much that she turned it into a big salad. We’re forever grateful.
When you think of orecchiette, what comes to mind? Sausage and broccoli rabe, right? Not this time. We’re tossing the “little ears” with a kale-forward pesto, sans the usual pine nuts and basil.
The beauty of kale chips is that not only are they a ridiculously satisfying salty snack, but they’re also a total blank canvas for any array of spices. In this case, we’re talking chili powder, cumin, smoked paprika, and red pepper flakes.
Surprise guests at Thanksgiving this year with this ever-so-slightly non-traditional stuffing made with turkey sausage, Lacinato kale, dates, and toasted almonds.
Gluten-free eaters, this recipe is for you. If you often miss out on a slice of quiche because of the crust, you won’t anymore. This crust for this colorful quiche is made with leftover cooked rice (yes, really!) and Parmesan cheese.
This is so much better than your average avocado toast for brunch. A creamy homemade lemon basil aioli is smeared between ciabatta rolls (or any type of bread that you please).
If you’re looking for me during the winter months, I’ll be huddled under a blanket, eating a large crock of this soup by the ladleful.
Serve this kale and bean toast anytime of day! Promise it’s just as nourishing for breakfast as it is for lunch or dinner. Cut it in half and you’ve got a snack for two.
31. Kale Chimichurri
A typical chimichurri sauce is made with a blend of herbs (think: parsley and cilantro), shallots, garlic, a splash of vinegar, and a drizzle of olive oil. This one has all those same elements, but introduces kale into the mix, too.
Enjoy this lentil stew mixed with kale entirely on its own, or serve it as a side dish alongside roasted pork, chicken, or fish.
This comfort food meal consists of just a few basic, but well-executed ingredients: crispy chicken thighs, Tuscan kale, craggy pieces of rustic bread, garlic, and a little bit of lemon juice.
Think beyond melted butter and flaky salt for this sultry, savory snack. Gentle lacinato kale is roasted until the leaves are crisp and then ground to a fine powder, which is sprinkled over every popped kernel.
This wintery twist on pesto swaps in lacinato kale in place of the usual basil…but we may never go back to our old ways again.
As you twirl long, luscious strands of tagliatelle, you’ll embrace the creaminess of Greek yogurt, the heat of crushed pepper flakes, and the heartiness of Tuscan kale.
Somewhere in between bread pudding and a frittata is this breakfast-centric strata featuring fall’s finest produce.
38. Kale Tabbouleh
We would never call this tabbouleh traditional, but we will absolutely call it delicious. A duo of curly parsley and curly kale work in harmony for the signature bright side salad.
We will always, always champion a one-skillet dinner. Not only does it eliminate excess dirty dishes, but it also tends to build even more flavor in a dish because everything is hanging out together in one pan for upwards of 45 minutes.
From curly to Tuscan kale, what's your favorite way to cook kale leaves?