Type what you have

Ingredients

• ✓ curly kale
• cashew
• red bell pepper
• onion
• lemon
• jalapeno pepper
• garlic
• water
• nutritional yeast
• paprika
• turmeric
• mustard
• salt
• black pepper

Instructions

1. 1 Place cashews in a bowl. Cover with water; let soak for at least 1 hour. Drain and rinse.
2. 2 Transfer cashews to a blender; blend until finely chopped, scraping the sides of the bowl periodically. Add red bell pepper, onion, lemon juice, jalapeno pepper, and garlic; blend until well chopped. Scrape the sides of the bowl; add 3/4 cup water, nutritional yeast, paprika, turmeric, mustard, salt, and pepper. Blend until smooth, adding more water if necessary.
3. 3 Combine cashew mixture and kale in a large bowl; scrunch kale with your hands until evenly coated with cashew mixture. Spread in a single layer on an unlined dehydrator tray.
4. 4 Dehydrate kale at 105 degrees F (41 degrees C) until crisp, about 8 hours.

By Amanda Nicole Smith

Ingredients

• ✓ curly kale
• olive oil
• nutritional yeast
• salt

Instructions

1. 1 Preheat oven to 200 degrees F (95 degrees C).
2. 2 Drizzle olive oil over the kale in a large bowl and sprinkle with the nutritional yeast and salt. Stir with your hands to coat kale.
3. 3 Spread kale onto baking sheets.
4. 4 Bake in preheated oven until kale begins to get slightly crisp; rotate racks and flip the chips, and continue baking until completely crisp, 45 to 60 minutes total. Make sure to keep an eye on them to make sure they don't burn; if you notice certain chips ready much sooner than others, take them out.

By Beyker

Ingredients

• ✓ curly kale
• sesame oil
• green onion
• sweet chili sauce
• garlic
• ginger
• red bell pepper
• quinoa
• water chestnut
• soy sauce
• rice vinegar

Instructions

1. 1 Heat 1 teaspoon sesame oil in a large skillet over medium-high heat. Add green onions, chili sauce, garlic, and ginger; saute until garlic is golden, 1 to 2 minutes. Transfer to a plate.
2. 2 Add remaining 2 teaspoons sesame oil to the skillet. Add kale and saute until bright green, softened, and lightly charred, 2 to 3 minutes. Add green onion mixture back to the skillet. Add red bell pepper. Mix in cooked quinoa, water chestnuts, soy sauce, and vinegar and cook until heated through, about 5 minutes.

By danaM

Ingredients

• ✓ curly kale
• paprika
• garlic powder
• black pepper
• chicken thigh
• olive oil
• green onion
• yellow bell pepper
• chicken stock
• rice
• red wine vinegar
• salt

Instructions

1. 1 Heat oven to 400 degrees F. Combine 1/2 teaspoon smoked paprika, garlic powder, and pepper; sprinkle evenly over both sides of chicken.
2. 2 Heat oil in a large ovenproof skillet over medium-high heat. Add chicken to pan, skin-side down. Cook until skin is lightly browned, 5 to 6 minutes. Turn chicken over; cook 3 minutes. Remove chicken from pan (it will not be completely done at this point).
3. 3 Add green onions and bell pepper to drippings in pan; saute 2 minutes. Add kale and chicken stock; cover and cook 2 minutes or until kale is lightly wilted. Stir rice, vinegar, and remaining 1 teaspoon smoked paprika into kale mixture. Nestle chicken on top of rice mixture. Bake at 400 degrees F until a thermometer inserted into thickest part of a thigh registers 165 degrees F, about 22 minutes.

By Uncle Ben's

Ingredients

• ✓ curly kale
• olive oil
• yellow onion
• garlic
• crushed red pepper
• salt
• oregano
• tomato
• balsamic vinegar
• cauliflower gnocchi
• parmesan cheese
• mozzarella

Instructions

1. 1 Preheat oven to 450 degrees F.
2. 2 Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, until softened, about 4 minutes. Add garlic, crushed red pepper, salt, and oregano and cook, stirring throughout, 2 minutes. Add kale a handful at a time, stirring occasionally, until wilted, about 2 minutes. Stir in tomatoes and balsamic vinegar. Bring just to a boil; remove from heat.
3. 3 Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add gnocchi and cook until tender, about 2 minutes. Drain and add to tomato sauce mixture. Add 2 tablespoons Parmesan, stirring to combine, about 1 minute. Transfer to an 8x8-inch baking dish. Top with mozzarella and remaining Parmesan.
4. 4 Bake until cheese is golden brown and mixture is bubbling, about 15 minutes.

By Green Giant

Ingredients

• ✓ curly kale
• mint
• cilantro
• peanut
• parmesan cheese
• peanut
• sesame oil
• water
• worcestershire sauce
• salt
• mustard
• black pepper
• garlic powder
• soy sauce
• honey
• lemon juice
• rice wine vinegar
• peanut oil

Instructions

1. 1 Whisk peanut oil, vinegar, lemon juice, honey, soy sauce, garlic powder, black pepper, dry mustard, salt, Worcestershire sauce, water, and sesame oil together in a bowl until dressing is smooth.
2. 2 Combine kale, chopped peanuts, Parmesan cheese, dry-roasted peanuts, cilantro, and mint leaves together in a bowl; add dressing and toss to coat. Let salad sit for a few minutes for flavors to blend.

By lrlake

Ingredients

• ✓ curly kale
• almond milk
• almond
• kiwi
• green grape
• almond milk
• coconut flake
• almond
• mango
• pineapple
• almond milk
• almond
• orange juice concentrate
• peach
• mango
• almond milk
• almond
• banana
• raspberry
• strawberry
• almondmilk
• coconut flakes
• almond butter
• banana

Instructions

1. 1 Place all ingredients except Almond Breeze almondmilk in a small zip-top bag. Freeze until ready to use. To prepare smoothies, place the ingredients and Almond Breeze almondmilk in a blender and puree until smooth.

By Almond Breeze

Ingredients

• ✓ curly kale
• almond milk
• almond
• kiwi
• green grape
• almond milk
• coconut flake
• almond
• mango
• pineapple
• almond milk
• almond
• orange juice concentrate
• peach
• mango
• almond milk
• almond
• banana
• raspberry
• strawberry
• almondmilk
• coconut flakes
• almond butter
• banana

Instructions

1. 1 Place all ingredients in a blender and puree until smooth. Pour puree into 4 to 6 popsicle molds. Insert handles, or cover the top of the molds with foil. Carefully make small slits over each pop and insert wooden sticks. Freeze until firm, at least 4 hours.

By Almond Breeze