Type what you have

Ingredients

• ✓ kale
• olive oil
• garlic

Instructions

1. 1 Gather all ingredients.
2. 2 Soak kale leaves in a large bowl of water until dirt and sand begin to fall to the bottom, about 2 minutes. Lift kale from the bowl without drying the leaves and immediately remove and discard stems. Chop the kale leaves into 1-inch pieces.
3. 3 Heat olive oil in a large skillet over medium heat; cook and stir garlic until sizzling, about 1 minute. Add kale to the skillet and place a cover over the top.
4. 4 Cook, stirring occasionally with tongs, until kale is bright green and slightly tender, 5 to 7 minutes.
5. 5 Enjoy!

By WHIRLEDPEAS

Ingredients

• ✓ kale
• peppered bacon
• apple
• garlic
• cider vinegar
• kosher salt
• black pepper

Instructions

1. 1 Heat a large skillet over medium heat. Add bacon to hot skillet; cook until crisp and fat is rendered, about 3 minutes. Drain all but 1 tablespoon bacon drippings from skillet.
2. 2 Add apple and cook, stirring occasionally, until tender, about 2 minutes. Stir in garlic and gradually add kale. Cook until tender, stirring occasionally, about 8 minutes. Drizzle with vinegar. Season with salt and pepper.

By VirginiaWillis

Ingredients

• ✓ kale
• olive oil
• shallot
• garlic
• cream of chicken soup
• sriracha sauce
• cream cheese
• sour cream
• green bean
• black pepper

Instructions

1. 1 Heat oil in a skillet over medium heat. Fry shallot and garlic in hot oil until golden brown, 2 to 3 minutes; add kale, cream of chicken soup, sriracha sauce, cream cheese, and sour cream to the skillet. Cook and stir the mixture until the cream cheese melts and the liquid is even in color, about 5 minutes.
2. 2 Stir green beans into the mixture to coat, season with black pepper, reduce heat to medium-low, and simmer until the sauce thickens slightly, 5 to 7 minutes.

By Sherylynn Booth

Ingredients

• ✓ kale
• olive oil
• red onion
• lentil
• water
• tomato paste
• garlic
• brown sugar
• paprika
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a pot over medium heat. Cook red onion in hot oil until browned, 7 to 10 minutes.
2. 2 Pour lentils into the pot with onion; add enough water to cover the lentils by 2 to 3 inches. Bring the water to a boil and reduce heat to medium-low.
3. 3 Stir tomato paste, garlic, brown sugar, and paprika into the lentil mixture to integrate the paste smoothly into the liquid; bring to a simmer and cook until the lentils are tender, about 1 hour.
4. 4 Stir kale into the lentils, reduce heat to low, and cook until the kale is tender, 10 to 15 minutes; season with salt and freshly ground black pepper.

By bolshevik

Ingredients

• ✓ kale
• olive oil
• carrot
• onion
• garlic
• vegetable broth
• lentil
• salsa
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Heat oil in a large pot over medium heat. Cook, stirring together carrots, onions, and garlic until softened, 5 to 7 minutes.
2. 2 Add broth to the pot. Stir lentils and salsa into broth. Bring to a boil, cover, and simmer until lentils are soft, about 45 minutes.
3. 3 Season lentil mixture with cayenne pepper, salt, and black pepper.
4. 4 Stir kale into lentil mixture. Cook, covered, until kale is just wilted, 3 to 5 minutes.

By Angelatizzle

Ingredients

• ✓ kale
• water
• quinoa
• olive oil
• lemon juice
• mustard
• garlic
• black pepper
• salt
• pecan
• currant
• feta cheese

Instructions

1. 1 Bring water to a boil in a saucepan; stir in quinoa. Reduce heat to medium-low, cover saucepan, and cook until water absorbed, about 12 minutes. Remove saucepan from heat, let rest, covered, for 5 minutes. Remove cover; allow quinoa to cool completely.
2. 2 Add kale to a large mixing bowl. Whisk olive oil, lemon juice, Dijon mustard, garlic, pepper, and salt together in a separate bowl until emulsified; drizzle over kale.
3. 3 Add cooled quinoa, pecans, currants, and feta cheese to dressed kale; toss to combine.

By Kicius

Ingredients

• ✓ kale
• water
• quinoa
• red bell pepper
• coconut oil
• sweet onion
• garlic
• feta cheese
• almond
• lemon
• olive oil
• sea salt
• black pepper

Instructions

1. 1 Bring water to a boil in a saucepan; add quinoa and red bell pepper. Return water to a boil, place cover on the saucepan, reduce heat to low, and cook for about 10 minutes; add kale and continue cooking until quinoa is tender, about 5 minutes more.
2. 2 Heat coconut oil in a skillet over medium-high heat. Saute onion and garlic in hot oil until the onion is translucent, about 5 minutes; transfer to a large bowl. Stir feta cheese, almonds, lemon juice, lemon zest, and olive oil with the onion mixture; add quinoa mixture and stir. Season mixture with sea salt and cracked black pepper.

By Selayma

Ingredients

• ✓ kale
• olive oil
• onion
• garlic
• chicken broth
• sugar
• mustard
• cider vinegar
• cranberry
• salt
• pepper
• almond

Instructions

1. 1 Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion softens and turns translucent, about 5 minutes. Add chicken broth, sugar, mustard, and vinegar; bring to a boil over high heat. Stir in kale; cook, covered, until wilted, about 5 minutes.
2. 2 Add dried cranberries; boil, uncovered, until liquid reduces by about half and cranberries soften, about 15 minutes. Season with salt and black pepper. Sprinkle with sliced almonds before serving.

By SJRJA

Ingredients

• ✓ kale
• vegetable broth
• onion
• garlic
• chipotle pepper
• adobo sauce
• adobo sauce
• chipotle pepper
• salt
• black pepper
• salt
• black pepper
• red pepper

Instructions

1. 1 Combine vegetable broth, onion, garlic, chipotle pepper, adobo sauce, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a large skillet. Bring to a boil over medium-high heat. Reduce heat to medium; simmer until onion is soft and translucent, about 5 minutes.
2. 2 Stir in kale. Cook, covered tightly and stirring occasionally, until just tender, 8 to 10 minutes. Season with more salt, black pepper, and crushed red pepper to taste.

By VirginiaWillis

Ingredients

• ✓ kale
• olive oil
• turkey bacon
• onion
• celery
• red pepper flakes
• garlic
• chicken broth
• balsamic vinegar
• chicken bouillon
• sugar
• black pepper
• salt
• hot pepper sauce

Instructions

1. 1 Heat olive oil in a pressure cooker over medium heat. Stir in turkey bacon, onion, celery, and red pepper flakes; cook until turkey bacon is browned and onion is translucent, about 8 minutes. Stir in garlic; cook until fragrant, about 3 minutes more. Add kale gradually; cook and stir until just wilted, about 1 minute. Stir in chicken broth, balsamic vinegar, bouillon cubes, sugar, and pepper.
2. 2 Cover pressure cooker with lid and cook kale according to manufacturer's instructions, about 10 minutes. Remove from heat and release pressure through natural release method. Open the pressure cooker carefully; stir in salt and hot pepper sauce.

By Sticky

Ingredients

• ✓ kale
• salt
• thyme
• marjoram
• parmesan cheese
• butter
• nutritional yeast
• almond meal
• onion
• butternut squash
• ricotta cheese
• almond milk
• nutmeg
• black pepper
• salt
• marjoram
• arrowroot flour
• butter
• olive oil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 11x13-inch glass baking dish baking with olive oil.
2. 2 Melt 5 tablespoons butter in a saucepan over medium-low heat; cook until bubbling and beginning to brown, 2 to 3 minutes. Stir arrowroot flour into the butter until completely moistened; season with 1 teaspoon marjoram, salt, black pepper, and nutmeg.
3. 3 Pour almond milk over the arrowroot mixture, whisking continually to integrate. Bring mixture to a boil, stir ricotta cheese into the mixture until smooth, and immediately remove saucepan from heat.
4. 4 Pour about 1/3 of the ricotta mixture into the prepared baking dish and spread into an even layer. Layer about half the butternut squash, kale, and onion atop the sauce, respectively; top with about 1/2 of the ricotta mixture. Layer remaining squash, kale, and onion over the second layer of ricotta mixture and then cover with remaining ricotta mixture. Cover the dish tightly with aluminum foil.
5. 5 Bake in preheated oven until the squash is tender, about 30 minutes. Remove and discard aluminum foil.
6. 6 Mash the almond meal, nutritional yeast, 5 tablespoons butter, Parmesan cheese, 1/2 teaspoon marjoram, thyme, and sea salt together with a fork or pastry cutter; spread in a layer atop the gratin.
7. 7 Continue baking until the gratin is bubbling and the topping is browned, 5 to 10 minutes.

By Angela Sackett Superhotmama

Ingredients

• ✓ kale
• olive oil
• sea salt

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 300 degrees F (150 degrees C). Line a rimmed baking sheet with parchment paper.
3. 3 Remove kale leaves carefully from thick stems using a knife or kitchen shears; tear into bite-sized pieces.
4. 4 Wash and thoroughly dry kale with a salad spinner.
5. 5 Drizzle kale leaves with olive oil; toss to coat. Spread leaves in an even layer on the prepared baking sheet without overlapping; sprinkle with salt.
6. 6 Bake in the preheated oven until edges start to brown but are not burnt, 20 to 30 minutes.
7. 7 Enjoy!

By LucyDelRey

Ingredients

• ✓ kale
• olive oil
• sea salt

Instructions

1. 1 Arrange kale pieces on microwave-safe plates so they do not overlap. Drizzle olive oil over the kale pieces; season with sea salt.
2. 2 Cook each plateful of kale in microwave oven until crispy, 2 to 2 1/2 minutes per batch.

By Blueberry

Ingredients

• ✓ kale
• banana
• coconut milk
• strawberry

Instructions

1. 1 Place kale, banana, coconut milk, and strawberries in a blender; blend until smooth.

By Dawn

Ingredients

• ✓ kale
• olive oil
• chili powder
• kosher salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place kale into a large bowl and drizzle with olive oil; toss until evenly coated. Sprinkle with chili powder and kosher salt; toss again. Spread seasoned kale onto a baking sheet.
3. 3 Roast in the preheated oven for 5 minutes. Stir kale and continue roasting until the edges become brown and a little crispy, 5 to 8 minutes.

By SJRJA

Ingredients

• ✓ kale
• olive oil
• malt vinegar
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Wash kale and tear leaves away from the ribs. Dry kale leaves completely and discard ribs.
3. 3 Whisk olive oil, vinegar, and salt together in a large bowl. Gently stir in kale "chips" until evenly coated. Let sit for 5 minutes for flavors to absorb.
4. 4 Divide kale evenly and spread on the prepared baking sheets, making sure no pieces overlap.
5. 5 Bake in the preheated oven for 15 minutes. Use tongs to carefully flip each chip over and bake until crispy, about 5 minutes longer. Transfer chips that are done to a paper towel. Bake any larger chips that were not done in 2 minute intervals until desired doneness.

By Soup Loving Nicole

Ingredients

• ✓ kale
• olive oil
• sriracha hot sauce
• lime juice
• salt

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Wash kale; remove and discard ribs. Dry leaves thoroughly, using a salad spinner if available, making sure no moisture remains. Tear leaves into 2- to 3-inch pieces.
3. 3 Whisk olive oil, Sriracha, lime juice, and salt together in a large bowl. Add kale; toss to coat.
4. 4 Divide kale between the prepared baking sheets, making sure no pieces overlap.
5. 5 Bake in the preheated oven for 15 minutes, flip any pieces getting too browned on the bottom; continue baking until kale is crisp, about 15 minute more. Cool kale chips before serving, 3 to 4 minutes.

By France Cevallos

Ingredients

• ✓ kale
• banana
• soy milk
• flax seed
• maple syrup

Instructions

1. 1 Gather all ingredients.
2. 2 Place kale, banana, soy milk, flax seeds, and maple syrup into a blender.
3. 3 Cover and purée until smooth.
4. 4 Serve over ice.

By Rice

Ingredients

• ✓ kale
• cashew
• white sugar
• soy sauce
• raisin

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Spread cashews onto a baking sheet.
3. 3 Toast cashews in preheated oven until browned, about 5 minutes.
4. 4 Pour sugar in a small saucepan over medium heat while the cashews are toasting; cook and stir until melted. As soon as it is melted and the nuts are done toasting, pour the nuts in the saucepan; stir to coat. Spread cashews onto baking sheet to cool completely, about 15 minutes.
5. 5 Massage kale and soy sauce together in a bowl until kale softens. Fold raisins and sugar-coated cashews into the kale.
6. 6 Refrigerate 30 minutes before serving.

By tabarita

Ingredients

• ✓ kale
• olive oil
• salt
• black pepper
• chile-lime seasoning
• parmesan cheese

Instructions

1. 1 Preheat an air fryer to 280 degrees F (138 degrees C) according to manufacturer's instructions.
2. 2 Wash kale and tear leaves away from the ribs. Dry kale leaves completely and tear into pieces. Discard ribs.
3. 3 Combine kale leaves and olive oil in a large bowl; mix with your hands until kale is evenly and lightly coated. Season with salt and pepper. Add chile-lime seasoning and mix until evenly distributed.
4. 4 Working in batches, place some kale in the preheated air fryer without overlapping. Cook for 5 minutes. Shake the basket and air-fry for another 3 minutes. Sprinkle Parmesan cheese over top to coat, shake, and air-fry until crispy, about 2 minutes more. Repeat with remaining batches, keeping an eye on the air fryer and maintaining a low temperature.

By Allrecipes Member

Ingredients

• ✓ kale
• salt
• apple cider vinegar
• apple
• feta cheese
• currant
• pine nut

Instructions

1. 1 Massage kale with salt in a large mixing bowl for 2 minutes.
2. 2 Pour vinegar over kale and toss to coat. Fold apple, feta cheese, currants, and pine nuts into kale.

By Leslie

Ingredients

• ✓ kale
• olive oil cooking spray
• coconut oil
• garlic salt
• salt
• black pepper

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray.
2. 2 Put kale in a bowl and add coconut oil; mix with your hands until evenly coated. Spread coated kale onto the prepared baking sheet. Sprinkle garlic salt, salt, and pepper over kale.
3. 3 Place baking sheet in the oven and turn off oven. Leave kale in the oven until crisp, about 20 minutes.

By IndianaKathy

Ingredients

• ✓ kale
• celery
• green apple
• cucumber
• lemon
• ginger

Instructions

1. 1 Gather all ingredients.
2. 2 Process celery, apples, cucumber, kale, lemon, and ginger through a juicer.
3. 3 Serve immediately or store in a glass jar in the fridge for up to one day; shake before drinking.

By PageLeeNC

Ingredients

• ✓ kale
• spinach
• almond milk
• peanut butter
• chia seed
• banana

Instructions

1. 1 Combine spinach, almond milk, kale, peanut butter, and chia seeds in a blender; blend until smooth. Add banana and blend until smooth.

By Jamie Lynn Mehney

Ingredients

• ✓ kale
• olive oil
• garlic
• red pepper flakes
• water
• red wine vinegar
• salt

Instructions

1. 1 Cut along both sides of kale ribs and discard. Stack kale leaves and slice crosswise into ribbons.
2. 2 Heat olive oil in a large skillet over medium heat. Saute garlic and crushed red pepper until fragrant, 20 to 30 seconds. Add kale; toss and saute for 3 minutes. Add water and continue cooking until kale is just wilted, 2 to 3 minutes more.
3. 3 Drizzle with red wine vinegar and season with salt. Toss and serve.

By France Cevallos

Ingredients

• ✓ kale
• red onion
• raisin
• yogurt
• mayonnaise
• sugar
• lemon
• sunflower seed

Instructions

1. 1 Mix kale, red onion, and raisins in a large bowl.
2. 2 Whisk yogurt, mayonnaise, sugar, lemon zest, and lemon juice together in a bowl; pour over the kale mixture and toss to coat. Refrigerate 2 hours to overnight. Sprinkle sunflower seeds over the salad and toss to serve.

By QueenDumpPour

Ingredients

• ✓ kale
• butter
• onion
• chicken broth
• tomato
• white bean

Instructions

1. 1 Melt butter in a pot over medium-high heat. Saute onion in hot butter until tender, 5 to 10 minutes. Stir chicken broth and tomato into onion.
2. 2 Heat broth mixture to near-boiling and stir kale into liquid until completely submerged. Cook until kale wilts, 3 to 5 minutes. Stir beans into soup and cook until heated through, another 2 to 3 minutes.

By Heidirs

Ingredients

• ✓ kale
• olive oil
• fennel frond
• egg
• salt
• black pepper
• feta cheese

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Heat olive oil in a small ovenproof skillet over medium heat. Add kale and cook until wilted, 3 to 5 minutes. Add fennel fronds and cook for 1 minute more.
3. 3 Season beaten eggs with salt and pepper and pour into the skillet. Stir briefly, then leave to allow the bottom of the frittata to set. Once you see the bottom setting, take a spatula to the edges of the pan to ensure that the frittata isn't sticking. When the frittata starts to set around the edges, sprinkle crumbled feta cheese over the top.
4. 4 Place skillet under the broiler and cook until the frittata is fully set and the edges slightly browned, 5 to 10 minutes. Serve immediately or at room temperature.

By Diana Moutsopoulos

Ingredients

• ✓ kale
• lemon
• apple
• almond
• honey
• olive oil
• salt
• black pepper

Instructions

1. 1 Massage kale with lemon juice in a large bowl until slightly wilted and mixed through, about 2 minutes. Add apple and almonds; toss to combine.
2. 2 Whisk honey and olive oil together in a separate bowl; drizzle on salad. Season with salt and black pepper.

By Erin Garmon

Ingredients

• ✓ kale
• coconut milk
• lime
• paprika
• salt
• cayenne pepper
• red pepper flakes

Instructions

1. 1 Heat coconut milk in a small saucepan over low heat until lukewarm, about 5 minutes; pour into a large glass bowl. Stir in lime juice, paprika, sea salt, cayenne pepper, and pepper flakes until marinade is smooth.
2. 2 Add kale to marinade; press down to ensure all leaves are covered. Cover the bowl with plastic wrap; marinate in the refrigerator for 4 hours.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove kale from marinade and shake off excess; discard remaining marinade.
4. 4 Grill kale leaves, in batches, in a single layer on the preheated grill until edges are slightly crispy and centers are soft, 45 to 60 seconds per side.

By John Wisman