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Simple and Delicious Kale Soup
Soup American

Simple and Delicious Kale Soup

4.8

Prep
15 min
Cook
15 min
Total
30 min

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

Quick Super-Delicious Zuppa Toscana
Soup Italian

Quick Super-Delicious Zuppa Toscana

4.9

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Cook and stir Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until sausage is browned and crumbly, 10 to 15 minutes. Transfer sausage mixture to a bowl.
  2. 2 Stir bacon into the same Dutch oven and cook over medium heat until bacon is crisp, about 10 minutes. Drain fat, leaving a few tablespoons of drippings in the Dutch oven.
  3. 3 Stir onion and garlic into bacon; cook and stir until onions are soft and translucent, about 5 minutes. Pour chicken broth into bacon mixture; bring to a boil. Stir potatoes and kale into broth; cook until potatoes are tender and soup is flavorful, about 15 minutes.
  4. 4 Stir sausage and heavy whipping cream into soup, reduce heat to medium, and cook until soup is heated through, about 5 minutes more.

By Rosemary Baker

Sausage, Potato and Kale Soup
Soup Italian

Sausage, Potato and Kale Soup

4.7

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat a large soup pot over medium-high heat. Crumble sausage into the pot; cook and stir until browned, about 10 minutes. Drain and discard grease.
  3. 3 Stir half-and-half, potatoes, chicken broth, milk, onion, oregano, and pepper flakes into sausage, and bring to a boil. Reduce heat to low and simmer until potatoes are tender, about 30 minutes.
  4. 4 Season with black pepper. Stir in kale; simmer until kale is tender, 10 to 15 more minutes.
  5. 5 Serve and enjoy!

By Dianna Jacobs-Fresh

Portuguese Kale Soup
Soup European

Portuguese Kale Soup

4.4

Prep
Cook
90 min
Total
480 min

Instructions

  1. 1 Soak beans in twice their volume of water 8 hours or overnight.
  2. 2 In a large pot, place drained beans, chorizo, soup bones and 1 quart water (or more as needed to cover). Cook over medium heat until beans are just beginning to be tender, 1 hour.
  3. 3 Stir in cabbage, kale, potatoes and enough hot water to cover. Cook until potatoes are tender, 20 minutes. Season with salt and pepper.

By John J Pacheco

Toscano Soup
Soup American

Toscano Soup

4.8

Prep
Cook
Total

Instructions

  1. 1 Cook the bacon in a large Dutch oven over medium heat. Drain on a paper towel.
  2. 2 Crumble and set aside.
  3. 3 Remove the turkey Italian sausage links from the casing and place in the Dutch oven along with the diced onion.
  4. 4 Saute until the onion is soft and the sausage is cooked. Add the garlic, stirring frequently for 45 seconds.
  5. 5 Add the chicken stock, milk, and potatoes.
  6. 6 Add Swiss chard or kale along with the crushed red pepper, sea salt and fresh cracked black pepper to taste.
  7. 7 Cook on medium low for 15 minutes or until hot.
  8. 8 Ladle into soup bowls and garnish with crumbled bacon.

By Idahoan

Kale Soup
Soup Italian

Kale Soup

4.7

Prep
25 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat olive oil in a large soup pot over medium-high heat; cook onion and garlic until soft, 2 to 3 minutes. Stir in kale and cook until wilted, about 2 minutes.
  3. 3 Stir in water, potatoes, beans, tomatoes, vegetable bouillon, parsley, and Italian seasoning.
  4. 4 Bring to a boil, then reduce heat and simmer until potatoes are cooked through, about 25 minutes. Season with salt and pepper.

By Donna B

Easy Portuguese Kale Soup
Soup American

Easy Portuguese Kale Soup

4.8

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Heat olive oil in a stock pot over medium heat. Cook and stir onion and garlic in the hot oil until fragrant, about 1 minute. Add kielbasa; cook and stir until browned, about 5 minutes. Stir potatoes into kielbasa mixture, season with salt and pepper, and continue to cook and until the potatoes begin to brown, about 2 minutes.
  2. 2 Pour chicken broth and water into the stock pot; add kidney beans, carrots, and kale. Bring the mixture to a boil, then reduce heat to medium-low; simmer soup for 45 minutes.
  3. 3 Stir macaroni into the soup; continue cooking until the macaroni is tender yet firm to the bite, about 15 minutes more. Top each bowl with 1 tablespoon Parmesan cheese to serve.

By rnleeann

Spicy Kale and Shrimp Soup
Soup American

Spicy Kale and Shrimp Soup

4.8

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Heat olive oil in a large saucepan over medium-low heat. Cook and stir mushrooms, onion, carrots, and garlic in hot oil until tender, 5 to 7 minutes. Pour in chicken broth and add basil. Bring to a boil, reduce heat to low, cover, and simmer until basil seasons broth, about 10 minutes.
  2. 2 Stir kale, curry paste, salt, and pepper into broth; return to a boil. Reduce heat to low and simmer until kale softens, about 10 minutes.
  3. 3 Stir in shrimp, tomatoes, kidney beans, and lemon juice. Simmer until shrimp is bright pink on the outside and no longer transparent in the center, about 10 minutes.

By Bethie

Instant Pot Lentil Soup
Soup Middle Eastern

Instant Pot Lentil Soup

4.8

Prep
10 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Warm olive oil for 3 minutes. Add onion, carrot, celery, and garlic. Cook until onion is soft and translucent, 4 to 5 minutes. Season with cumin, coriander, turmeric, salt, white pepper, fennel, and chili powder. Cook for 2 more minutes. Stir in tomato paste.
  2. 2 Pour in broth and water. Stir in lentils and squash. Crumble bouillon cube over the top and mix well, scraping the bottom of the pan to remove any browned bits. Cancel Sauté mode.
  3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  4. 4 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Open valve to vent remaining steam, about 5 minutes. Unlock and remove the lid.
  5. 5 Mix in lemon juice and toss kale leaves just on top of the soup. Replace lid and allow kale to steam for about 5 minutes. Remove lid and adjust seasonings, if desired, before serving.

By Diana71

Garlic Kale
Dinner

Garlic Kale

4.4

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Tear the kale leaves into bite-size pieces from the thick stems; discard the stems.
  2. 2 Heat the olive oil in a large pot over medium heat. Cook and stir the garlic in the hot oil until softened, about 2 minutes. Add the kale and continue cooking and stirring until the kale is bright green and wilted, about 5 minutes more.

By Demara

Baked Kale Chips
Snack American

Baked Kale Chips

4.6

Prep
10 min
Cook
20 min
Total
30 min

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

Kale Chips in the Microwave
Appetizer American

Kale Chips in the Microwave

4.4

Prep
10 min
Cook
10 min
Total
20 min

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

Kale Chips
Appetizer

Kale Chips

4.3

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C).
  2. 2 Cut away inner ribs from each kale leaf and discard; tear leaves into pieces of uniform size, about the size of a small potato chip. Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until very dry.
  3. 3 Place kale pieces into a large resealable bag. Add about 1/2 of the olive oil; squeeze out air and seal, then massage the bag so oil gets distributed evenly on kale pieces. Add remaining oil and massage the bag more, until all kale pieces are evenly coated with oil. Sprinkle vinegar over the kale leaves, reseal the bag and shake well. Spread the leaves evenly onto a baking sheet.
  4. 4 Bake in the preheated oven until mostly crisp, about 35 minutes. Season with salt and serve immediately.

By Theresa Peters

Easy Garlic Kale
Side Dish American

Easy Garlic Kale

4.6

Prep
7 min
Cook
8 min
Total
15 min

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

Chili-Roasted Kale
Dinner American

Chili-Roasted Kale

4.4

Prep
15 min
Cook
10 min
Total
25 min

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

Sauteed Kale with Coconut Milk
Dinner

Sauteed Kale with Coconut Milk

4.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Wash kale and shake almost dry. Leave a little water clinging to the leaves. Remove tough stems and coarsely chop or tear the leaves.
  2. 2 Mix garlic, ras el hanout, and salt together in a small bowl with a fork.
  3. 3 Heat a large skillet over medium-high heat. Add 1/2 of the kale. Stir until starting to steam. Add remaining kale and stir again. Cook until leaves are dark green and wilting, about 5 minutes. Push leaves to one side of the skillet. Add coconut oil to the empty side and let melt. Pour ras el hanout mixture into the pool of oil and stir until fragrant, about 20 seconds.
  4. 4 Pour coconut milk into the skillet and stir well. Saute until sauce starts to thicken, 4 to 5 minutes.

By Dara

Salt and Vinegar Kale Chips
Appetizer American

Salt and Vinegar Kale Chips

3.0

Prep
15 min
Cook
20 min
Total
40 min

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

Homemade Kale Chips
Dinner

Homemade Kale Chips

4.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Pour oil into a spritzer.
  2. 2 Spread kale over a large baking sheet. Spray oil evenly over kale, then sprinkle with garlic powder, sea salt, and dill; stir until evenly distributed.
  3. 3 Bake in the preheated oven, stirring every 5 minutes, until crispy, 10 to 15 minutes total.

By Terrie

Stir Fried Kale
Dinner

Stir Fried Kale

4.0

Prep
Cook
Total

Instructions

  1. 1 Heat oil over medium-high heat in a large frying pan. Add onions and garlic; cook and stir until soft.
  2. 2 Mix in breadcrumbs, and cook and stir until brown.
  3. 3 Stir in kale, and cook until wilted. Serve hot or warm.

By Heather Fantasia

Sriracha-Lime Kale Chips
Snack American

Sriracha-Lime Kale Chips

4.7

Prep
10 min
Cook
30 min
Total
45 min

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

Easy 5-Ingredient Tofu Soup
Lunch

Easy 5-Ingredient Tofu Soup

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine water and bouillon in a pot; bring to a boil. Boil until bouillon cubes have disintegrated fully. Reduce heat, add scallions, and simmer for 30 seconds.
  2. 2 Add kale and tofu; cook until kale has softened to desired texture, 3 to 5 minutes.

By Lisa Marie

Crunchy Curried Kale
Dinner

Crunchy Curried Kale

1.0

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium-low heat; add kale and curry powder. Cook and stir kale mixture in the hot oil until wilted, about 5 minutes. Add avocados, tempeh, and tortillas; cook and stir until dry, golden brown, and crunchy, 30 to 40 minutes.

By httpwwwaccountkillercomr