Kale Yeah! 15+ Kale Recipes For Lunch and Dinner
Hearty, healthy, and especially delicious when it’s massaged and tender, kale is a prolific green that has more than established itself as an essential ingredient.
Whether you really enjoy kale, or eat it just because you know it’s good for you, there are so many ways to enjoy it, it doesn’t have to simply be tolerated - it can be celebrated!
Check out some of our favorite kale recipes from salad to chips to soup!
Photo Courtesy of Co+op
Kale Antipasto Salad
The perfect salad for any summer potluck, kale is the star of the show in this antipasto salad that features artichoke hearts, salami, pepperoncinis, and roasted red peppers.
Ingredients
1 bunch Tuscan (lacinato) kale, stems removed and coarsely chopped to make 8 cups
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 clove garlic, pressed
1/2 teaspoon salt
1 12-ounce jar marinated artichoke hearts, plus 2 tablespoons of marinade
1/4 cup red onion, slivered
1 3-ounce package sliced salami, cut in strips
2 large pepperoncini peppers, chopped
1 large jarred roasted red pepper, drained and patted dry, slivered
1/2 cup freshly grated Parmesan cheese
Directions
Chop the kale and place in a large bowl. Drizzle with olive oil, red wine vinegar, garlic and salt and massage the kale until it softens and shrinks.
Add the drained artichoke hearts, red onions, salami, pepperoncini, roasted pepper and parmesan cheese and toss to mix.
Photo Courtesy of Co+op
Tofu-Kale Lasagna
Lasagna, but make it vegan-friendly! Here, tofu is pressed and crumbled to act as a substitute for ricotta cheese while kale adds a punch of nutrition.
Ingredients
2 tablespoons extra virgin olive oil
1 cup chopped red onion
4 cloves garlic, sliced
1 teaspoon red pepper flakes
2 14.5-ounce cans diced tomatoes
1 14.5-ounce can tomato sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt, divided
1 bunch (8 ounces) kale, chopped
5 ounces baby spinach
14 ounces firm tofu, pressed and crumbled (See note)
2 tablespoons arrowroot or corn starch
3/4 cup finely-chopped walnuts
9 lasagna noodles, to make 3 layers
1/4 cup minced chives
Directions
Put on a large pot of water to boil the greens. In a 2-quart pot, heat the olive oil over medium heat, then add the red onions, garlic and pepper flakes. When they sizzle, add the canned tomatoes and half of the salt, and bring to a boil. Reduce to a simmer and cook until thick, about 30 minutes over medium-low heat.
Plunge the kale into the boiling water and stir, cook for a minute, then add the spinach and cook until dark green, about a minute more. Drain the greens and rinse with cold water, then wring out. Wrap in a towel and press until very dry. Mince the greens and reserve.
Put half of the crumbled tofu in the food processor bowl and add the arrowroot and remaining salt. Process until smooth, then scrape into a large bowl. Add the remaining crumbled tofu and the chopped walnuts and mix with your hands, kneading until well combined.
If you are using noodles that need to be cooked, bring a pot of water to a boil and cook, to al dente, according to the package instructions. Drain and rinse.
Lightly oil a 9 x 13-inch baking pan, then spread half a cup of the tomato sauce in the pan. Place three noodles in the bottom of the pan. Dollop half of the tofu mixture over the noodles, then drizzle half a cup of sauce over the tofu mixture. Cover with three noodles, and press down firmly, to compress the layers. Cover the noodles with the rest of the tofu filling, then cover with the remaining noodles, pressing down again to flatten evenly. Cover with the remaining sauce, making sure the noodles are completely covered.
Bake for 40 minutes, until the sauce is browned and bubbling around the edges. Let stand for five minutes before cutting. Sprinkle with chives before serving.
Photo Courtesy of Co+op
Sesame Kale Salad with Nori
Bitter kale pairs well with briny, salty nori in this simple sesame kale salad.
Ingredients
1 bunch Tuscan kale (8 oz)
2 tablespoons tamari
2 tablespoons rice vinegar
2 tablespoons mirin rice wine
2 tablespoons sesame oil
1/4 teaspoon red pepper flakes
1 large carrot, grated or fine julienne
3 scallion, diagonally sliced
1/4 cup white or black sesame seeds
2 sheets nori
Directions
Wash and dry the kale, then roll it up (around the stem) and thinly slice. It will make long strands, which you can then coarsely chop into pieces about 2 inches long.
In a large bowl, mix the soy sauce, rice vinegar, mirin, sesame oil and red pepper flakes. Add the kale to the bowl and toss to coat. Massage the kale, rubbing and squeezing the leaves so that the dressing tenderizes and wilts the shreds.
Add the carrot and scallions and toss. Transfer to a serving bowl, then sprinkle with sesame seeds. Just before serving, use kitchen scissors to slice the nori into thin slices, then crumble over the salad.
Photo Courtesy of Co+op
Sausage, Kale, & Potato Soup
Spicy sausage, tender kale, and hearty potatoes come together to create this satisfying soup that’s perfect for a rainy day.
Ingredients
1/2 pound sweet or hot Italian bulk sausage
1 small onion, diced
2 large potatoes, cubed to make 3 cups
1 large carrot, chopped
1 clove garlic, crushed
1 14.5-ounce can chicken broth
1 15-ounce can diced tomatoes with juice
1/2 bunch kale, sliced
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried marjoram, crushed
1/2 teaspoon salt
1 pinch crushed red pepper flakes, to taste
Directions
Place a large pot or Dutch oven over medium-high heat and crumble the sausage into the pan. Stir as the sausage starts to sizzle, then add the onion. Cook, stirring occasionally, for about 4 minutes, until sausage is browned and cooked through.
Add the potatoes, carrot, garlic, chicken broth, tomatoes, kale, oregano, marjoram and salt. If desired, add red pepper flakes.
Cover and bring to a boil, then reduce the heat to low and simmer for about 10 minutes. When the potatoes are tender, serve.
Photo Courtesy of Co+op
Creamy Kale and Pea Soup
With a smooth, rich texture and a vibrant green color, this kale and pea soup is a great appetizer for a larger early-spring dinner.
Ingredients
1/2 pound kale, stems chopped
1 tablespoon butter or canola oil
1 large onion, chopped
1 medium Yukon Gold potato, peeled and thinly sliced
2 cloves garlic, chopped
2 cups frozen peas, thawed
2 cups 2% milk or non-dairy milk (or more to taste)
1/2 cup fresh parsley
1/2 teaspoon salt, to taste
1/4 teaspoon white pepper
Directions
Wash and stem the kale, and chop the stems in small pieces. Reserve. Melt the butter or heat the oil in a large pot, then add the kale stems, onion and potato slices.
Saute over medium heat for about 10 minutes, until the stems and potato slices are soft when pierced with a knife, and the onions are translucent. Add the garlic and the kale leaves and stir. Cover the pot and reduce the heat to low, and let the kale steam for about 5 minutes. Uncover and stir.
Put the peas and the kale mixture into a blender and puree until very smooth, adding milk as needed for a smooth puree. Add the parsley and blend again until smooth. Return the puree to the soup pot, heat through over medium heat, and season with salt and pepper.
Photo Courtesy of Co+op
Smoked Gouda Risotto with Kale & Mushrooms
Creamy, cheesy, and mushroomy, this risotto has a deep, earthy flavor and pairs well with pan-seared steak or chicken.
Ingredients
2 tablespoons olive oil
2 cups diced yellow onion
4 cloves garlic, minced
1/2 pound button mushrooms, quartered
1 1/4 cup Arborio rice
2 tablespoons tomato paste
2 teaspoons tamari
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons lemon juice
3 1/2 cups vegetable broth, divided
4-5 cups roughly-chopped kale (1 large bunch)
1/4 pound smoked Gouda cheese, shredded
Directions
Preheat oven to 350°F. In a large Dutch oven, heat the olive oil over medium-high heat. Saute the onions for 5 minutes, add the garlic and mushrooms and saute until the mushrooms begin to soften. Add rice and stir while sauteing for about 2 minutes. Add tomato paste, tamari, paprika, salt, pepper, lemon juice and 3 cups of the broth and stir to combine. Bring to a boil, stirring occasionally, then cover with a tight lid and place in the oven for 20 minutes.
Remove from oven, uncover and return the pan to the stove over medium-low heat. Stir in the kale and another 1/4 cup of broth. Cook for another 5-10 minutes, adding more broth if needed, until the kale is tender, rice is creamy and liquid has been absorbed. Remove from heat and stir in the cheese. Serve warm
Photo Courtesy of Co+op
Soba with Kale and Edamame
This soba soup is just what the doctor ordered on a lazy, rainy weekend afternoon. Calling for 8 simple ingredients, this soup is comforting, hearty, and full of rich umami flavor.
Ingredients
6 cups water
2 pieces kombu, about 1 ounce
1/2 ounce dried shiitake mushrooms
2 tablespoons tamari soy sauce
2 tablespoons mirin (sweet rice wine)
4 ounces cremini mushrooms (baby bellas), sliced
1/2 cup shelled edamame, thawed
4 ounces kale, leaves and stems, chopped
4 ounces soba noodles
2 large scallions, slivered
Directions
Put on a large pot of water to boil for cooking the noodles. In another large pot, combine the water, kombu and shiitake mushrooms and place over low heat.
Cover and let the water slowly heat for about 30 minutes, extracting flavor from the mushrooms and kombu. Don't boil the water; just let it form a few bubbles, then turn off. Let the broth stand for 5 minutes, then use a slotted spoon to remove the mushrooms and kombu. Strain the liquid through a coffee filter and pour it back into the pan.
Bring the mushroom stock to a boil and add the tamari, mirin, and cremini mushrooms, edamame and kale and simmer until the kale is softened, about 4 minutes.
Cook the soba until al dente, then add to the soup. Serve immediately, topped with scallions.
Photo Courtesy of Co+op
Kale Salad with Ginger Miso Dressing
Crunchy, chewy, and just the right amount of sweet and tangy, this kale salad pairs well with miso soup and your other favorite umami-rich dishes.
Ingredients
For the Dressing
3 tablespoons tahini
2 tablespoons red miso
1 tablespoon minced fresh ginger
2 tablespoons honey or agave
3 tablespoons rice vinegar
1/4 teaspoon coarse salt
For the Salad
1 bunch kale (10 ounces), finely sliced across the leaf
1 cup shredded red cabbage
2 medium carrots, shredded
1/2 cup slivered almonds, toasted
Directions
In a medium bowl, whisk the tahini, miso, ginger, honey or agave, rice vinegar, and salt.
Place the thinly sliced kale in the bowl and drizzle over half of the dressing. If you prefer, skip the massaging step and proceed with the recipe. Or, toss and massage the kale for two minutes, squeezing handfuls of the sliced greens. It should soften and shrink down to four cups.
Place the massaged kale in a serving bowl or bowls, and top with the red cabbage, carrots, and drizzle on the remaining dressing.
Top with the almonds and serve. Can be refrigerated for up to three days.
Photo Courtesy of Feasting at Home
Lentils with Blistered Tomatoes & Kale
A seasonally-appropriate recipe for late summer and early fall, these lentils with blistered tomatoes and kale are a flavorful and healthy way to use up the last of summer’s bounty.
Tomatoes are lightly blistered before being paired with cooked green lentils, wilted kale, and a sprinkle of salty goat cheese.
Enjoy this side dish alongside grilled chicken or oven-baked salmon.
Photo Courtesy of Once Upon a Chef
Spaghetti with Kale & Walnut Pesto
A great way to sneak in greens for picky kids and adults, this spaghetti with kale and walnut pesto would work well as a side dish or an entire meal on its own.
Kale and basil are tossed in a food processor until finely chopped before olive oil, salt, pepper, and pecorino cheese are added to create a smooth and vibrant pesto.
Toss your spaghetti with the pesto and reserved pasta water before topping it off with toasty walnuts.
Photo Courtesy of Gimme Some Oven
Blueberry Kale Smoothie
You’ve discovered a bundle of kale stashed in the back of your fridge. You don’t want it to go bad, though you’re not entirely interested in making a salad. A smoothie it is!
This smoothie from Gimme Some Oven consists of simply frozen blueberries, kale, almond milk, banana, chia seeds, and chopped ginger, and is packed full of antioxidants and vitamins to power you through your morning.
Top it off with a sprinkle of chia seeds if you’re feeling fancy.
Photo Courtesy of Love and Lemons
Quinoa & Kale Veggie Quesadillas
A quick and easy veggie-friendly lunch or dinner, these filling quinoa and kale veggie quesadillas are a simple solution for busy weeknights.
Leftover kale salad is tossed with olive oil and warmed in a pan before being scooped into tortillas, paired with cheese and tomatillo salsa, and transformed into quesadillas.
Serve them with more tomatillo salsa, avocado, lime wedges, peppers or hot sauce, and cilantro.
Photo Courtesy of A Couple Cooks
Crispy Baked Kale Chips
A classic, crunchy way to enjoy kale, these baked chips are crispy, salty, and oh-so snackable.
Kale is washed and thoroughly dried before being torn into the desired size for chips. The kale is then lightly tossed with olive oil and your choice of seasonings before being popped in the oven for 30-35 minutes.
These chips will likely be enjoyed immediately, but if you do have extra, they keep well in a sealed container for a day.
Photo Courtesy of Cookie + Kate
Kale Guacamole
Another sneaky way to add greens to your diet, this kale guacamole is bursting with fresh avocado and just a dash of finely chopped kale.
Use this guacamole as you would any other recipe; tacos, salad, nachos, or simply chips!
Find the full recipe at Cookie + Kate
More Kale Recipes
Greens Gratin With All the Cheese from Bon Appetit
Mango Kale Chopped Salad with Cilantro Lime Dressing from Half Baked Harvest
Vegan Cauliflower Gnocchi with Kale-Cashew Pesto from The Modern Proper