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Cooking with kale - 118 recipes

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Adjust oven rack to middle position and heat oven to 450 F

  • 1 (18-to-20 inch) baguette, torn into 1 inch pieces (10 cups)
  • 1 pound kale, stemmed and chopped
  • 4 shallots, sliced thin
  • 2 garlic cloves, minced
  • 1 teaspoon extra-virgin olive oil
  • 3 cups heavy cream
  • 2 cups whole milk
  • 8 large egg yolks
  • 1 tablespoon Dijon mustard
  • 1 pound turkey sausage, casings removed
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons minced fresh chives
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Calories 520kcal, Fat 30

  • 2 russet • potatoes (2 lbs)
  • 1 large yellow onion
  • 1 bunch curly kale
  • 1/2 Cup (4 oz) pieces sharp cheddar
  • 1/2 Tablespoon smoked paprika
  • kosher salt
  • ground pepper
  • olive oil
  • apple cider vinegar (or white wine vinegar)
  • 4 large eggs
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saute mushrooms, garlic, smoked pap and salt sub and pepper, set aside

  • 10 oz cremini mushrooms
  • 1 clove garlic
  • 1/2 T smoked paprica
  • salt sub and pepper
  • 1/2 onion
  • 5 cups kale
  • 1/4 cup veggie broth
  • 1 clove garlic
  • red pepper flakes to taste
  • 1T soy sauce
  • pepper and salt sub to taste
  • collard leaves for wrapping, brown rice
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whisk sugar vinegar salt pepper and olive oil together until sugar is dissolved

  • ¾ cup sugar
  • ½ cup vinegar
  • ½ t salt
  • ½ t pepper
  • ¼ cup olive oil
  • 1 bunch kale (10 oz) stems removed
  • ½ package frozen edamame shelled and thawed (16 oz)
  • ¼ cup red onion sliced thin
  • 1 cup shredded carrot
  • ⅔ cup blueberries
  • ½ cup dried cranberries
  • ½ cup cashew pieces
  • ½ cup roasted sunflower seeds
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1. Cook quinoa and cool: Cook quinoa according to directions on package and cool completely 2

  • Salad:
  • -1/2 cup tricolor dry quinoa
  • - 6 cups slightly packed chopped kale
  • - 2 crisp sweet apples, cored and chopped
  • -1 cup walnuts, lightly toasted and roughly chopped
  • -1/2 cup dried cranberries
  • - 4 oz goat cheese, crumbled
  • Dressing:
  • -1/2 cup olive oil
  • -1/4 cup fresh lemon juice
  • -2 Tbsp honey
  • - 1 1/2 tsp dijon mustard
  • -salt to taste
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With oil in pan sauté Leeks and garlic Carrots, celery,potatoes Stir in kale and cabbage Add tomatoes, beans,

  • 4TBL OLIVE OIL
  • THREE MED LEEKS. SLICED
  • THREE CLOVES GARLIC
  • FOUR MED CARROTS SLICED
  • THREE CELERY STALKS SLICED
  • ONE LARGE POTATO
  • ONE BUNCH KALE NO STEMS...TORN
  • TEAR LEAVES FROM ONE QUARTER SAVOY CABBAGE
  • ONE CAN SAN MARZANO TOMATOES SQUISHED
  • PEPPER FLAKES
  • BAY LEAVES
  • CANNELINI beans two cans
  • TWO AND HALF CUPS OLD BREAD
  • SIX CUPS VEGETABLE BROTH
  • I added Veal shanks
  • JUICE OF LEMON, PARM CHEESE AS GARNISH
  • SALT AND PEPPER TO TASTE
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Directions Heat oil in an 8-quart stock pot or Dutch oven over medium-high

  • 2 2
  • tablespoons olive oil
  • 8 8
  • ounces bulk Italian sausage
  • 2 2
  • onions, chopped (about 2 cups)
  • 1 1
  • teaspoon dried oregano, crushed
  • 1 1
  • teaspoon fennel seeds
  • Kosher salt and freshly ground black pepper
  • 2 2
  • Yukon Gold potatoes (1 lb), cut into 1-inch pieces
  • 8 8
  • cups chicken stock from Whole Poached Chicken with Bonus Stock, or purchased chicken stock
  • 1 1
  • bay leaf (optional)
  • 1 1
  • 15 ounce can cannellini beans, rinsed and drained
  • 1 1
  • large bunch kale, stemmed and leaves torn (10 to 12 cups)
  • 2 2
  • tablespoons red wine vinegar
  • Grated Parmesan cheese
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Made on Christmas Eve 2018

  • SALAD:
  • 2 bunches of curly kale
  • 1 red pear, sliced (can also use 1 Asian pear)
  • 1 cup of bread crumbs
  • 1 cup of parmesan cheese, grated
  • 2-3 handfuls of candied nuts - walnuts or pecans, roughly chopped
  • DRESSING:
  • 1/4 cup fresh squeezed orange juice
  • zest of 1/2 orange
  • 1 tbsp dijon mustard
  • 2 tbsp caesar salad dressing
  • 1/2 cup olive oil
  • 1 large pinch of sea salt
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great stuff from Food network

  • 1/2 pound small red-skinned potatoes, cut into 1/2-inch pieces
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 1 large bunch kale, stems removed, leaves torn (about 10 cups)
  • 3 cloves garlic, thinly sliced
  • Kosher salt and freshly ground pepper
  • 2 large skinless, boneless chicken breasts (about 1 1/2 pounds) 4 cups mixed salad greens
  • 1/2 cup cherry tomatoes, halved
  • 1/3 cup grated parmesan cheese
  • 1 tablespoon fresh lemon juice
  • .
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This soup came from our Victory Gardens Vegetable Cook Book, a much used and appreciated gift from Deb Courtney whe...

  • 1 lb kale
  • 1 lb potatoes
  • 1 lb smoked sausage (linguica or chorizo)
  • 1 cup chopped onions
  • 1/2 cup chopped carrots
  • 2 tsp chopped garlic
  • 2 Tb olive oil
  • 2 Tb butter
  • 2 qt chicken broth or combination of beef and chicken
  • 3 lb peeled, seeded, and chopped tomatoes
  • 1 1/2 cups cooked kidney beans
  • Salt and freshly ground pepper
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