Type what you have

Ingredients

• ✓ kale
• sesame seed
• cilantro
• chile-garlic sauce
• egg
• cooking spray
• chicken breast
• water
• soy sauce
• garlic
• sesame oil
• ginger
• onion
• broccoli
• carrot
• quinoa
• water

Instructions

1. 1 Bring 1 cup water and quinoa to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
2. 2 Chop carrot, broccoli, and onion in a food processor.
3. 3 Heat sesame oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add chopped vegetables; cook and stir until onions are translucent, 3 to 5 minutes. Add kale; cook until wilted, about 1 minute. Add soy sauce and 1 tablespoon water; cook for 5 more minutes.
4. 4 Add chicken and 1/4 cup cooked quinoa to the vegetable mixture. Cook and stir until heated through, 2 to 3 minutes. Transfer stir-fry to a plate.
5. 5 Spray the skillet with cooking spray and cook eggs to your preference, 3 to 5 minutes. Place cooked eggs on top of stir-fry on the plate. Garnish with chile-garlic sauce, cilantro, and sesame seeds.

By Fellow Wanderlust, RN

Ingredients

• ✓ kale
• green grape
• ice cube

Instructions

1. 1 Blend grapes, kale, and ice together in a blender until smooth.

By Ginger Paro

Ingredients

• ✓ kale
• pineapple
• banana
• almond milk

Instructions

1. 1 Place pineapple, kale, and banana in a blender; add almond milk. Blend until smooth.

By Allrecipes Member

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
• mango
• almond milk
• orange juice
• stevia
• chia seed

Instructions

1. 1 In a blender, combine mango, kale, almond milk, orange juice, stevia, and chia seeds. Blend until smooth.

By In The Raw

Ingredients

• ✓ kale
• butter
• breakfast sausage
• all-purpose flour
• egg
• maple syrup
• salt
• black pepper
• cayenne pepper
• milk

Instructions

1. 1 Place a pot of lightly salted water over high heat and bring to a brisk boil. Add kale and boil until leaves just start to get tender, 3 to 4 minutes. Place kale into a bowl of cold water, then drain. Gently squeeze out as much excess water as possible and roughly chop kale; set kale aside. You will need about 1/2 cup of chopped kale.
2. 2 Melt 1 tablespoon butter in a skillet over medium heat. Cook sausage links until browned, 2 minutes per side. Remove from skillet.
3. 3 Use butter and fat from cooking to grease two 9-ounce baking dishes.
4. 4 Whisk together flour, eggs, maple syrup, salt, pepper, and cayenne in a bowl. Whisk until flour disappears. Pour in milk and whisk to combine. Stir in about 1/2 cup chopped kale and mix in with a fork.
5. 5 Ladle mixture into prepared baking dishes - the depth of the batter needs to be about 1/2 inch deep. Place sausage links on top of the mixture.
6. 6 Place dishes in the center of a cold oven. Turn heat to 500 degrees F (260 degrees C) and leave in for about 25 minutes. Remove and serve.

By John Mitzewich

Ingredients

• ✓ kale
• coconut milk
• banana
• strawberry
• vanilla protein powder
• spinach

Instructions

1. 1 Combine all ingredients into a blender.
2. 2 Blend until smooth. Enjoy!

By So Delicious Dairy Free

Ingredients

• ✓ kale
• banana
• berry
• orange juice
• water
• almond
• yogurt

Instructions

1. 1 Combine banana, berries, kale, orange juice, water, almonds, and yogurt in a blender; blend until smooth, about 20 to 30 seconds.

By Michael Stitt

Ingredients

• ✓ kale
• pie crust
• cream cheese
• milk
• egg
• cheddar cheese
• bacon

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a pie plate.
2. 2 Place cream cheese in a microwave-safe bowl; heat in microwave until warmed, about 10 seconds. Stir cream cheese and milk together in a bowl; stir into beaten eggs. Stir Cheddar cheese into egg mixture; add kale and bacon. Pour egg mixture into the pie crust.
3. 3 Bake in the preheated oven until top has golden brown spots and a toothpick inserted in the center comes out clean, about 45 minutes.

By ally-gator

Ingredients

• ✓ kale
• water
• tomato
• carrot
• radish
• lemon
• spirulina
• ice cube

Instructions

1. 1 Pour water into a blender. Add tomato, carrot, kale, radishes, lemon, spirulina powder; top with ice cubes. Blend vegetable mixture until smooth.

By Will Lee

Ingredients

• ✓ kale
• bacon
• ghee
• potato
• onion
• salt
• black pepper
• truffle oil
• egg

Instructions

1. 1 Place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
2. 2 Add ghee to the bacon drippings. Add potato, onion, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook and stir until potatoes are tender, about 10 minutes, adding kale during the last few minutes. Remove potatoes to a plate and crumble bacon slices over top. Reduce pan temperature to low.
3. 3 When pan has cooled to low, crack eggs into the pan. Season with remaining salt and pepper. Cook until eggs are almost completely set but not hard, 1 1/2 to 2 minutes. Carefully flip eggs and cook until whites are completely set, about 30 second more. Gently slide eggs on top of the potato hash. Drizzle with truffle oil and serve.

By Elizabeth Fellows

Ingredients

• ✓ kale
• olive oil
• plant-based breakfast links
• red bell pepper
• onion
• egg
• salt
• black pepper
• goat cheese

Instructions

1. 1 Heat a 10-inch nonstick skillet over medium heat. Add 2 teaspoons olive oil. Place the breakfast links in a single layer. Cook 2 minutes on each side, until lightly golden, 4 minutes total. Remove pan from heat and transfer links to a paper towel-lined plate.
2. 2 Return skillet to medium heat. Add peppers and onions. Cook about 3 minutes, until slightly softened. Remove mixture to sausage plate to cool slightly.
3. 3 Brush the bottom of an 8-inch, round cake pan generously with olive oil. Cut a parchment paper circle slightly larger than the bottom of the pan and press into the bottom and slightly up the edges. Brush the parchment and sides of the pan thoroughly with olive oil.
4. 4 In a medium bowl, whisk together the eggs, salt, pepper, kale, and reserved pepper and onion mixture. Pour into cake pan. Top evenly with breakfast links and dot with goat cheese.
5. 5 Gently lower the pan into a large, 7-quart air fryer. Set to 330 degrees F (165 degrees C) and cook for 8 to 10 minutes or until center is just set. Let rest 5 minutes in pan. Using a small spatula, lift the pan from the air fryer. Remove the parchment and transfer to a serving plate.

By Pure Farmland

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
• cottage cheese
• applesauce
• spinach
• banana
• water
• ice
• lemon juice
• vanilla extract
• cinnamon

Instructions

1. 1 Combine cottage cheese, applesauce, kale, banana, water, ice, lemon juice, vanilla (if using) and cinnamon in a blender. Blend on high speed for 2 minutes or until very smooth. Serve immediately.

By Gay Lea Foods Co-operative®

Ingredients

• ✓ kale
• olive oil
• red bell pepper
• onion
• harissa paste
• garlic
• egg
• bacon
• feta
• pepperoncini pepper

Instructions

1. 1 Heat 1/2 the oil in a nonstick pan over medium high heat. Add bell pepper and onion; cook, stirring frequently, until pepper starts to brown, about 5 minutes. Add remaining oil. Stir kale, harissa, and garlic into the hot oil until well combined. Reduce heat to medium; splash in 1 to 2 tablespoons of water if needed.
2. 2 Gradually stir eggs into the kale mixture. Cook, stirring frequently, until nearly set, about 2 minutes. Mix in bacon, feta, and pepperoncini. Heat through. Transfer to a bowl or plate.

By Kim Nelson

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
• coconut water
• banana
• blueberry
• spinach
• medjool date
• almond butter
• hemp seed heart
• flax seed
• oat
• vanilla protein powder
• graham cracker crumb

Instructions

1. 1 Combine coconut water, banana, blueberries, kale, spinach, dates, almond butter, hemp seed hearts, flax seeds, oats, and protein powder in a blender. Cover and puree until smooth. Top with graham cracker crumbs.

By veggiesbycandlelightcom

Ingredients

• ✓ kale
• potato
• olive oil
• black pepper
• cabbage
• onion
• red bell pepper
• firm tofu
• soy sauce
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain in a colander.
2. 2 Warm 1 1/2 tablespoons olive oil on a griddle or in a saute pan. Add potatoes and carefully smash each potato to about 1/2-inch thickness using the back of a spatula. Sear potatoes on each side until crispy, about 3 minutes. Season with pepper and transfer to a large bowl.
3. 3 Meanwhile, heat remaining 1 1/2 tablespoons olive oil over medium-high heat in a saute pan. Add kale, cabbage, onion, and bell pepper and saute for about 3 minutes. Crumble tofu over the top of the vegetables. Pour in soy sauce and continue cooking until any liquid has evaporated, 3 to 5 minutes. Season with salt and pepper and transfer to the bowl with the smashed potatoes. Mix and serve.

By Diana71

Ingredients

• ✓ kale
• olive oil
• sweet potato
• sausage
• onion
• red bell pepper
• mushroom
• salt
• black pepper
• egg
• water
• thyme
• green onion

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat olive oil in a large skillet over medium heat. Add sweet potato; cover and cook, stirring occasionally, until tender, 8 to 10 minutes. Transfer to a large bowl.
3. 3 Cook and stir sausage in the same skillet over medium-high heat until crumbled and browned, 5 to 7 minutes. Add to sweet potato in the bowl.
4. 4 Cook and stir onion and red bell pepper in the same skillet until tender, about 3 minutes. Season with salt and pepper. Add mushrooms and kale; cook until kale softens, about 3 minutes more. Transfer to the bowl.
5. 5 Whisk eggs, water, thyme, salt, and pepper together in a small bowl. Stir into sausage mixture. Pour into a large baking dish.
6. 6 Bake in the preheated oven until sweet potato starts to brown, 20 to 25 minutes. Let stand for 5 minutes. Garnish with green onion.

By Jenna R

Ingredients

• ✓ kale
• olive oil
• garlic
• chile pepper
• broccoli
• sun-dried tomato
• lime juice
• salt

Instructions

1. 1 Heat olive oil in a large wok or skillet over high heat. Add garlic and chile pepper; cook and stir for 2 minutes, stirring frequently. Stir in broccoli; cook for 1 minute. Add kale and cook for 2 minutes, stirring frequently. Stir in sun-dried tomatoes. Pour in lime juice and season with salt; toss well.

By BILLINLA

Ingredients

• ✓ kale
• spaghetti
• vegetable oil
• garlic
• ginger root
• soy sauce
• water
• egg
• red pepper
• sesame oil

Instructions

1. 1 Bring a large pot of lightly salted water to a rolling boil. Cook the spaghetti at a boil until tender yet firm to the bite, about 12 minutes; drain and set aside.
2. 2 Heat the vegetable oil in a large skillet over medium heat.
3. 3 Cook and stir the garlic and ginger in the hot oil until fragrant, about 1 minute.
4. 4 Stir the kale into the garlic and ginger mixture; continue cooking and stirring 1 minute more.
5. 5 Add the drained spaghetti to the kale mixture; toss while cooking about 30 seconds before adding the soy sauce and water. Bring the mixture to a simmer and cook for 2 minutes.
6. 6 Make a well in the middle of the spaghetti mixture. Pour the eggs into the well; gently fold the eggs into the noodle mixture as they cook until they are evenly distributed through the noodles and cooked, about 5 minutes.
7. 7 Season with the crushed red pepper flakes. Drizzle the sesame oil over the noodles to serve.

By CrimsonJewel

Ingredients

• ✓ kale
• chicken breast
• soy sauce
• ginger
• tarragon
• brown sugar
• salt
• black pepper
• vegetable oil
• cashew
• carrot
• cabbage
• sesame oil

Instructions

1. 1 Place chicken in a large bowl. Whisk soy sauce, ginger, tarragon, and brown sugar together in a bowl; pour over chicken. Cover bowl with plastic wrap and marinate in refrigerator, 2 to 4 hours.
2. 2 Remove chicken from marinade with a slotted spoon, reserving marinade.
3. 3 Heat vegetable oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 5 minutes. Add marinade; bring to a boil for 3 minutes. Stir cashews and carrots into chicken.
4. 4 Arrange cabbage and baby kale on 4 plates. Drizzle sesame oil over each cabbage-kale serving; top with chicken mixture.

By Darcy Loo

Ingredients

• ✓ kale
• instant ramen noodles
• water
• soy sauce
• balsamic vinegar
• sesame oil
• sugar
• garlic
• ginger
• vegetable oil
• baby bok choy
• onion
• carrot
• cremini mushroom
• shiitake mushroom

Instructions

1. 1 Place ramen bricks in a shallow heat-safe bowl. Pour boiling water over ramen and let stand until noodles start to separate and soften.
2. 2 Mix soy sauce, balsamic vinegar, sesame oil, sugar, garlic, and ginger together in a small bowl or glass jar.
3. 3 Heat vegetable oil in a large skillet or wok over medium-high heat. Saute bok choy, onion, and carrots until onion is translucent, 3 to 5 minutes. Add cremini mushrooms, shiitake mushrooms, and kale. Saute until kale begins to wilt, 3 to 5 minutes.
4. 4 Separate ramen noodles with a fork and drain any excess water. Add drained noodles to the skillet and increase heat to high. Pour soy and vinegar sauce over the noodles and vegetables. Stir until flavors combine, about 2 minutes.

By CDKIRSHNER

Ingredients

• ✓ kale
• olive oil
• garlic

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

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
• olive oil
• sherry vinegar
• sea salt

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

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
• 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