Type what you have

Ingredients

• ✓ baby kale
• almondmilk
• green grape
• kiwi
• pineapple chunk

Instructions

1. 1 Place all ingredients in large blender container in order given. Cover; blend on high 15 to 20 seconds or until completely smooth. Pour into glasses.

By Almond Breeze

Ingredients

• ✓ baby kale
• olive oil
• orange zest
• orange juice
• salt
• black pepper

Instructions

1. 1 Heat a skillet over high heat. Drizzle olive oil into the skillet. Add half the kale to the skillet; saute until mostly wilted, about 2 minutes. Add remaining kale to the skillet; saute until wilted, about 2 minutes. Stir in orange zest and juice. Season with salt and pepper.

By Livi D

Ingredients

• ✓ baby kale
• olive oil
• carrot
• onion
• mushroom
• garlic
• vegetable broth
• quinoa
• soy sauce
• ginger

Instructions

1. 1 Heat oil in a large pot over medium heat. Add carrots, onion, and mushrooms; cook and stir until softened, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
2. 2 Pour broth into the pot; bring to a boil. Add quinoa, soy sauce, and ginger. Reduce heat and simmer until quinoa is mostly tender, about 17 minutes. Add baby kale; cook until wilted, about 3 minutes. Remove from heat and let stand until quinoa absorbs remaining cooking liquid, about 5 minutes.

By mandyjean23

Ingredients

• ✓ baby kale
• butter
• red onion
• garlic
• all-purpose flour
• chicken stock
• cannellini bean
• chicken
• tomato
• oregano
• basil
• salt
• pepper
• pie crust

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a deep, round baking dish.
2. 2 Melt the butter in a large saucepan over medium heat. Add the onions and cook until translucent, about 5 minutes. Add the minced garlic and cook for one minute. Sprinkle the flour into the saucepan; cook and stir until mixture darkens slightly, about 2 minutes. Whisk in the Swanson® Unsalted Chicken Stock. Bring to a simmer over medium-high heat; reduce heat to medium. Cook and stir until mixture thickens, about 3 minutes.
3. 3 Stir in baby kale; cook until wilted. Add the cannellini beans, chicken, and plum tomatoes; stir. Season with oregano, basil, salt and pepper to taste. Pour mixture into prepared baking dish.
4. 4 Place pie crust on top of the chicken mixture. Tuck under or trim edges that extend over the sides. Make several slits in the crust with the tip of a sharp knife to allow steam to escape.
5. 5 Bake in preheat oven until crust has browned and mixture is bubbly, about 30 minutes.

By Campbell's Kitchen

Ingredients

• ✓ baby kale
• pine nut
• olive oil
• onion
• garlic
• salt
• black pepper
• raisin

Instructions

1. 1 Place pine nuts in a skillet over medium-high heat. Cook, stirring constantly, until toasted and fragrant, about 2 minutes.
2. 2 Heat oil in a large skillet over medium heat. Add onion; cook, stirring often, until starting to brown, about 5 minutes. Add garlic; cook and stir, about 1 minute. Stir in baby kale a few handfuls at a time until it starts to wilt. Cover and cook until kale is completely wilted and hot, 3 to 4 minutes. Season with salt and pepper.
3. 3 Remove from heat and stir in toasted pine nuts and golden raisins. Cool briefly before serving, about 5 minutes.

By L Brennan

Ingredients

• ✓ baby kale
• cilantro
• black pepper
• salt
• curry powder
• water
• tomato
• coconut milk
• carrot
• green plantain
• sweet potato
• ginger
• garlic
• jalapeno pepper
• red bell pepper
• onion
• chicken breast
• coconut oil

Instructions

1. 1 Heat coconut oil in a heavy-bottomed skillet over medium-low heat until shimmering. Add chicken. Cook, tossing to avoid sticking and burning, until no longer pink in the center, about 7 minutes. Move chicken to a bowl.
2. 2 Combine onions, red bell pepper, jalapeno pepper, garlic, and ginger in the skillet. Cook and stir until vegetables are softened, about 7 minutes. Add sweet potato, plantain, and carrots. Cook, stirring occasionally, until slightly tender, about 5 minutes.
3. 3 Pour coconut milk, tomatoes, and water into the vegetable mixture; stir to combine. Cook, covered, until flavors meld, about 30 minutes. Add kale, curry powder, salt, black pepper, and cilantro. Cook until sweet potatoes and carrots are soft, about 30 minutes more.

By SheLovesPaleo

Ingredients

• ✓ baby kale
• shallot
• garlic
• ginger root
• peanut oil
• tempeh
• lemongrass
• long bean
• soy sauce
• chili cooking oil
• palm sugar

Instructions

1. 1 Combine shallots, garlic, and ginger in a mortar and pestle and grind into a spice paste.
2. 2 Heat enough oil in a deep skillet for deep frying. Deep-fry tempeh until golden brown, 5 to 10 minutes. Transfer to a plate lined with paper towels to drain.
3. 3 Drain most of oil from the skillet, leaving about 2 tablespoon of oil. Sauté spice paste and lemongrass until fragrant, about 3 minutes. Add long beans, soy sauce, garlic-chili oil, and palm sugar. Cook until long beans are tender but still have a bit of crunch, about 2 minutes. Add baby kale and cook until wilted, about 2 minutes. Remove lemongrass knot before serving.

By CulinarySlut

Ingredients

• ✓ baby kale
• ground turkey
• olive oil
• leek
• red bell pepper
• carrot
• zucchini
• crimini mushroom
• salt
• black pepper
• hot pepper sauce

Instructions

1. 1 Heat a large skillet over medium heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer browned turkey to a bowl.
2. 2 Heat olive oil in the same skillet over medium heat. Cook and stir leek and red bell pepper until leek is soft, about 5 minutes; add carrot and cook until carrot is softened, about 5 minutes more. Stir zucchini and crimini mushrooms with leek mixture; cook and stir until mushrooms are completely tender, about 10 minutes. Top vegetable mixture with kale and stir into mixture as it wilts; cook and stir another 5 minutes.
3. 3 Return browned turkey to the skillet, stir with vegetables and season with hot sauce, salt, and pepper; cook and stir until the turkey is reheated, 2 to 3 minutes.

By Tom

Ingredients

• ✓ baby kale
• olive oil
• onion
• red bell pepper
• garlic
• chili powder
• paprika
• cumin
• marinara sauce
• salt
• black pepper
• egg
• parsley

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil and cook onion, red bell pepper, garlic, chili powder, paprika, and cumin until soft, about 3 minutes. Add kale and cook until soft, about 2 minutes. Stir in marinara sauce and season with salt and pepper; turn off the pot and let cool for 5 minutes.
2. 2 Crack eggs carefully in the pot, evenly spaced. Close and lock the lid. Select low pressure according to manufacturer's instructions; set timer for 1 minute. Once it beeps, release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Unlock and remove the lid. Sprinkle with parsley.

By Fioa

Ingredients

• ✓ baby kale
• parsley
• goat cheese
• cranberry
• walnut
• farro
• pepper
• kosher salt
• thyme
• maple syrup
• apple cider vinegar
• dijon mustard
• garlic
• red onion
• olive oil
• black pepper
• salt
• butter
• butternut squash

Instructions

1. 1 Gather all ingredients, and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut butternut squash in half lengthwise and remove the seeds. Place squash, flesh side down into a 9x13-inch baking dish and add 2 cups water. Bake until a fork can easily pierce the squash, 1 to 1 ½ hours. Remove from oven and place each half on a rimmed baking sheet lined with parchment or foil. Top each half with 3 pieces of butter and sprinkle with salt and pepper to taste. Increase oven temperature to 425 degrees F (220 degrees C).
3. 3 While squash bakes, heat oil in a skillet over medium-high heat. Add onion and garlic and cook for 1 minute. Add kale and cook for 1 more minute. Remove from heat and transfer mixture to a bowl.
4. 4 Stir in mustard, vinegar, syrup, thyme, salt, and pepper; stir well to combine.
5. 5 Add farro, walnuts, and cranberries and toss mixture to evenly coat. Divide farro mixture amongst the 2 squash halves. Bake for 10 minutes.
6. 6 Top each squash evenly with goat cheese and return to the oven for 3 minutes.
7. 7 Garnish with more goat cheese, thyme or parsley if desired.

By Nicole McLaughlin