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By DreiFromBK

Rate this recipe 4.5/5 (11 Votes)
Mini Kale-Mushroom Calzones with Smoked Mozzarella 1 Picture
Details

Servings 18
Cooking time 75

  • 3 tablespoons unsalted butter
  • 3 tablespoons extra-virgin olive oil, plus more for brushing
  • 3/4 pound mixed oyster and cremini mushrooms, cut into 1/4-inch pieces
  • Kosher salt
  • Pepper
  • 1 (3/4-pound) bunch curly kale, stemmed and leaves finely chopped
  • 1 cup jarred tomato or marinara sauce, plus more for serving
  • 2 tablespoons black olive tapenade
  • 1/4 cup basil, finely chopped
  • 3 ounces Fontina cheese, shredded (3/4 cup)
  • 3 ounces smoked mozzarella cheese, shredded (3/4 cup)
  • 1 1/2 pounds store-bought pizza dough
  • All-purpose flour, for dusting

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A hearty and healthy rustic Tuscan-style soup recipe that is quick to impress and incredibly easy to make, featurin...

  • 2 tablespoons olive oil
  • 1 pound Italian sweet sausage, casing removed
  • 1 medium onion, finely chopped
  • 2 large carrots, finely diced
  • 1 large potato, finely diced
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 2 (15-ounce) cans white cannelini beans, drained and rinsed
  • 2 bunches kale, stems removed and roughly chopped
  • 52 ounce good quality low-sodium chicken stock
  • Kosher Salt and Freshly Ground Black Pepper, to taste
  • 1 loaf baguette bread
  • Gruyere and Asiago Cheese, shredded
4.5/5 (10 Votes)

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This delicious salad resulted from an effort to create a hearty vegetarian dish while at the same time offering a d...

  • 1 pound beets, halved
  • 2/3 cup uncooked black rice
  • 1 1/3 cup water
  • 1/2 cup pecans, roughly chopped
  • 2 cups packed, shredded raw kale
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons cold-pressed flaxseed oil OR extra virgin olive oil
  • 1 tablespoon whole grain mustard
  • 1 clove garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon sea salt, plus more to taste
  • Ground pepper, to taste
4.3/5 (7 Votes)

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This has all the warm creamy goodness of party-favorite spinach artichoke dip, but with far fewer calories and fat

  • 1 1/2 cups frozen kale, thawed, squeezed and chopped
  • 1/2 cup frozen artichoke hearts, thawed and roughly chopped (about 2 ounces)
  • 3/4 cup low-fat Swiss cheese, shredded
  • 3/4 cup skim milk
  • 1/3 cup Parmesan, freshly grated
  • 4 ounces reduced-fat cream cheese, room temperature
  • 1/2 teaspoon Worcestershire sauce
  • Large pinch cayenne pepper
  • Kosher salt
  • 1 small clove garlic, finely minced
  • Multi-grain corn tortilla chips, for serving
4.7/5 (6 Votes)

By

These kale chips are healthy, tasty and super easy to make with only 3 ingredients

  • 2 large bunches kale, rinsed well, dried, and torn into 1- to 2-inch pieces
  • 2 to 3 tablespoons extra-virgin olive oil
  • 2 teaspoons coarse salt
4.5/5 (8 Votes)

By

Chili powder, cumin, coriander, smoked paprika, and cayenne pepper create a downright irresistible flavorful broth ...

  • 1 teaspoon coconut oil (or other oil)
  • 2 large garlic cloves, minced
  • 1 sweet onion, diced
  • 3 celery stalks, diced
  • 1 bay leaf
  • 1 & 1/4 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground coriander
  • 1/4 - 1/2 teaspopon smoked sweet paprika, or to taste
  • 1/8 teaspoon cayenne pepper, or to taste
  • 14 ounce can tomatoes, diced
  • 5 - 6 cups vegetable broth, more if desired
  • 1 cup red lentils, rinsed and drained
  • Fine grain sea salt and pepper, to taste
  • 2 handfuls torn kale leaves or spinach
4.5/5 (100 Votes)

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Some people do not like kale stem, so the steam are not added to the recipe

  • 1/4 cup sliced almonds, toasted
  • 1-2 slices of bacon, diced
  • 1 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Honey (or 4 teaspoons white sugar)
  • 1 tablespoon cider vinegar
  • 1 1/2 cups chicken broth
  • 4 cups kale, stems removed,leaves torn
  • 1/4 cup dried cranberries
  • salt and pepper to taste
4.6/5 (55 Votes)

By

Get your greens on! These parmesan cheese-laced kale chips are the best way to get anyone to enjoy their greens

  • 1 head flat-leaf Tuscan or Lacinato kale, leaves separated, rinsed and dried well
  • Olive oil spray
  • 1/3 cup Parmesan or Asiago cheese, grated
  • Garlic salt or sea salt, optional
4.6/5 (48 Votes)

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Place all ingredients into the blender in the order listed

  • Ingredients
  • 1/2 cup almond milk (or other non-dairy milk)
  • 1/4 cup great northern beans (or other white beans), cooked, rinsed and drained
  • 1 cup fresh pineapple, cubed
  • 2 – 3 cups stemmed and chopped kale, packed (about 2-3 ounces)
  • 1 frozen banana, cut into several pieces
  • 1/2 tablespoon chia seeds or flax seeds
  • stevia or other sweetener, if desired (to taste)
4.9/5 (13 Votes)

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This is a paleo and healthier alternative to potato chips

  • 1 bunch of kale, washed, dried and removed from stems (make sure very dry before cooking)
  • 4 T. olive oil
  • sea salt
4.7/5 (30 Votes)

By

I.T.I = Italian Thousand Island dressing

  • Italian salad dressing
  • Thousand Island salad dressing
  • Honey
  • Kale leaves, cut or break into bite sizes
5/5 (4 Votes)

By

1. Place potato in a medium saucepan

  • 1 (1-pound) baking potato, peeled and cut into 1-inch pieces
  • 1 cup part-skim ricotta cheese
  • 2 ounces 2% reduced-fat extra-sharp cheddar cheese, shredded (about 1/2 cup)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil, divided
  • 4 cups finely chopped kale
  • 3/4 cup chopped green onions
  • 1 garlic clove, minced
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon smoked paprika
5/5 (3 Votes)

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This healthy, fast and supertasty version of a classic ranch dip features kale, labneh and buttermilk

  • 10 ounces baby kale (12 cups)
  • 2 cups lebneh (about 12 ounces)
  • 1/4 cup buttermilk
  • 1/4 cup chopped chives
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated onion
  • 3/4 teaspoon dried dill
  • 3/4 teaspoon dried parsley
  • Kosher salt
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  • Crudités, for serving
5/5 (3 Votes)

By

For the tart shell ... Cut the butter into small cubes

  • Tart Shell
  • 1 1/2 cups all purpose flour
  • 1/2 cup unsalted butter, chilled
  • 1 pinch salt
  • 3-4 tablespoons ice water
  • Sausage and Kale Filling
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 cups onion, minced
  • 2 garlic cloves, minced
  • 1/2 pound Italian sausage
  • 1 bunch kale (a large bunch), stemmed and roughly chopped
  • 1/4 cup white wine
  • 1/2 cup fresh basil, cut into thin strips
  • 1 egg
  • 1/4 cup ricotta (or another soft cheese like feta or goat cheese)
  • Salt and pepper
5/5 (3 Votes)

By

In a medium saucepan over medium heat, warm olive oil

  • For The Soup:
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1/2 bunch red, green or dinosaur kale, washed, trimmed and finely chopped (about 2 packed cups)
  • 1 cup red lentils
  • 1 (15-ounce) can chickpeas, drained
  • 4 cups low-sodium vegetable broth
  • 1 (15-ounce) can light coconut milk
  • 2 teaspoons hot curry powder
  • 1 teaspoon yellow mustard seeds
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon fresh ginger, minced
  • Several shakes of salt, to taste
  • For Garnish:
  • 1/4 cup lightly toasted unsweetened shredded or flaked coconut
  • 2 tablespoons roasted unsalted peanuts, finely chopped
5/5 (3 Votes)

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