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Cooking with kale - 118 recipes

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1. Place all marinade ingredients in blender or food processor and process until smooth

  • 1/4 cup raw almonds (or almond butter)
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons raw honey
  • 1 tablespoon tamari
  • 1 inch fresh ginger, grated
  • dash cayenne
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1. In a large serving bowl, whisk together the lemon juice, 4 tablespoons olive oil, garlic, salt and pepper to ta...

  • Juice of one lemon
  • 6 tablespoons extra virgin olive oil
  • salt and freshly ground black pepper
  • red pepper flakes
  • 4 to 6 loosely packed cups kale, preferably flat leaf purple kale - midribs removed and leaves thinly sliced
  • 2/3 cup grated Pecorino Toscano cheese (Rossellino variety if you can find it or other flavorful grating cheese, such as Asiago or Parmigiano-Reggiano
  • 1 small loaf ciabatta or other rustic bread, cut into 1 inch cubes (about one cup)
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place oil, garlic and rosemary in a large pot over medium heat

  • 2 tbsp evoo
  • 7 cloves garlic, chopped
  • 4 sprigs fresh rosemary
  • 1 large yellow onion, diced
  • 1 large carrot, diced
  • 1 stalk celery, diced
  • 1 leek, diced (white and green parts)
  • 1 russet potato, peeled and diced
  • 8 c water
  • 3 vegetable boullion cubes
  • 1 bunch lacinato kale
  • 1/3 c quinoa
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In a large pot, bring the chicken stock, olive oil, and potatoes to boil, then simmer until the potatoes are fork-t...

  • 2 quarts chicken stock
  • 2 Tablespoons olive oil
  • 2 pounds peeled white potatoes,
  • cut into 1 inch thick chunks
  • 2 cloves peeled and chopped garlic
  • 1/2 teaspoon black pepper
  • 1 pound well-washed kale, drained in a colander,
  • center stems removed, and chopped
  • 1 pound link of smoked beef sausage,
  • cut into 1/8 inch slices and lightly browned
  • 2 cloves peeled and chopped garlic
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PLACE KALE IN A MIXING CONTAINER COMBINE ALL INGREDIENTS AND MIX THOROUGHLY WITH RUBBER GLOVED HANDS

  • 3 POUNDS OF CLEAN AND DESTEMMED KALE
  • 1 CUP OF NUTIRIONAL VAGINAL YEAST
  • 1 CUP OF LIME DRESSING
  • 2 OZ BRAGGS AMINOS
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Bring a medium pot of water to a boil

  • 12 red potatoes, thinly sliced
  • 1 1/2 pounds bulk Italian sausage
  • 1 onion, chopped
  • 4 cups low-sodium chicken broth
  • 3 cups whole milk
  • 2 cups half-and-half
  • 1/2 teaspoon fresh or dried oregano
  • 1/2 teaspoon red pepper flakes, or more to taste
  • Salt and freshly ground black pepper
  • Splash of heavy cream
  • 2 bunches kale, picked over, cleaned and torn into bite-size pieces
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Set the cooker to HIGH or BROWN, until sizzling

  • 1 tablespoon extra virgin olive oil
  • 1 pound Spanish chorizo or Kielbasa, cut into 1/4th inch slices
  • 1 large onion, peeled and chopped
  • 4 cloves garlic, minced (or more, if you like)
  • 2 large russet potatoes (about 1 pound) , peeled and cut in 2 inch chunks
  • 1 pound baby dutch potatoes
  • 16 ounces kale, stemmed and chopped, about 6 cups
  • 6 cups chicken broth or stock
  • 1 16 ounce can kidney or cannellini beans, drained and rinsed
  • 1 14 ounce can diced tomatoes
  • 1 tablespoon balsamic vinegar
  • 1 ounce parmesan rind (optional)
  • salt and pepper to taste
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1. In a large saucepan melt butter

  • 3 tbsp butter
  • 4 cloves garlic
  • 3 leeks, white and light green parts chopped
  • 1 onion, chopped
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1 potatoe and cut into chunks
  • 1 900 ml chicken broth
  • 8 cups chopped kale
  • 2/3 cup shredded old cheddar
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This recipe is from Ree Drummond

  • 2 tbs butter
  • 1 tbs evoo
  • 1/2 butternut squash, peeled, seeded and diced
  • 1/2 tsp coarse salt
  • 1/4 tsp chile powder (at least)
  • black pepper
  • 1 bunch kale, leaves torn without stalks
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Saute coconut oil, kale and cooked quinoa on medium-high heat in skillet until kale starts to wilt

  • 2 tsp coconut oil
  • 1/2 cup fresh chopped kale
  • 1 cup cooked quinoa (cook 1/2 cup quinoa as directed, to yield 1 cup cooked)
  • 2-3 tsp apple cider vinegar
  • 1/4 tsp cumin powder
  • red chilli flakes, sea salt and pepper to taste
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Blend dressing ingredients in mini processer until smooth, addd to chopped kale, let sit 30-60 minutes

  • Dressing:
  • 2 medium de-stemmed kale, chopped fine
  • 1/4-1/2 cup dried cranberries (for garnish)
  • 1 cup pecan halves, toasted
  • 1 1/2 tbsp nutritional yeast
  • 1 tbsp olive oil
  • 2 pinches sea salt
  • 2 garlic cloves
  • 1/4 c fresh lemon
  • 2-4 tbsp olive oil
  • 1/4 tsp sea salt
  • 1/4 tsp pepper
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preheat 390 with pan in oven

  • 1/2 c bacon
  • 2 garlic cloves
  • 1 c kale
  • 1 tomato
  • 6 eggs
  • 1 c asiago
  • salt and pepper
  • 1 tsp rosemary
  • 1/2 tsp basil
  • 1/2 tsp marjoram
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