Type what you have

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
• 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
• 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
• potato
• olive oil
• onion
• garlic
• 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 but still holding their shape, about 15 minutes. Drain.
2. 2 Meanwhile, heat 2 tablespoons olive oil in a large frying pan over medium-high heat until quite hot. Toss in pieces of kale; reduce heat to medium. Cover and cook, stirring often, until kale begins to soften and crisp slightly, about 5 minutes. Add onion; cook until softened and translucent, 2 to 3 minutes. Stir in garlic.
3. 3 Add remaining olive oil when onions are beginning to brown. Stir in potatoes and season with salt and pepper. Cover and cook until potatoes are completely softened, about 5 minutes. Remove lid; cook and stir until potatoes just begin to brown, about 10 minutes more.

By BeccaM

Ingredients

• ✓ kale
• olive oil
• bacon
• garlic
• beet green
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large skillet over low heat. Cook and stir bacon until browned and crisp, 3 to 5 minutes. Add garlic; cook and stir until golden brown, 1 to 2 minutes.
2. 2 Stir beet stems and kale into the skillet. Cover skillet and cook until kale wilts, about 3 minutes. Add beet greens. Cover and cook until bright green and wilted, 1 to 2 minutes. Season with salt and pepper.

By elk137

Ingredients

• ✓ kale
• asparagus
• olive oil
• garlic
• salt
• cherry tomato
• feta cheese
• avocado

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Coat asparagus with olive oil in a large bowl. Toss with garlic. Arrange asparagus in one layer on the prepared baking sheet.
3. 3 Roast in the preheated oven until tender and lightly browned, 15 to 20 minutes.
4. 4 Meanwhile, massage kale with salt in the same bowl used for coating asparagus. The excess olive oil will get on the kale, so don't over massage, or the leaves will get soggy.
5. 5 Add tomatoes, feta cheese, and avocado; mix to combine. Cut roasted asparagus in half and mix into salad.

By Nicole

Ingredients

• ✓ kale
• cashew
• olive oil
• onion
• garlic
• spinach
• sea salt
• white pepper

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Combine the cashews and 1 tablespoon olive oil in a bowl; toss to coat the cashews in the oil. Spread onto a baking sheet.
3. 3 Toast the cashews in the preheated oven until golden brown and fragrant, shaking the baking sheet occasionally, 5 to 10 minutes. Watch carefully so they don't burn. Set aside.
4. 4 Heat the 2 tablespoons olive oil in a skillet. Cook and stir the onion in the hot oil until the onion softens, about 5 minutes. Stir the garlic into the onion, and cook for 1 minute more before stirring the kale into the onion and garlic mixture. Place a cover on the skillet and cook, stirring occasionally, until the kale softens, about 7 minutes. Stir the spinach into the mixture, season with the sea salt and white pepper, and continue cooking until the spinach wilts, about 3 minutes. Toss the cashews with the mixture to serve.

By Dawn

Ingredients

• ✓ kale
• chicken broth
• quinoa
• water
• olive oil
• shallot
• salt
• creole seasoning

Instructions

1. 1 Bring chicken broth to a boil in a saucepan; stir in quinoa. Cover and reduce heat to low. Simmer until quinoa is tender and liquid is absorbed, about 10 minutes.
2. 2 Bring water to a boil in a large saucepan; cook kale in boiling water until just tender, 2 to 3 minutes. Drain. Heat olive oil in the same saucepan over medium heat; cook and stir shallot until softened, about 5 minutes. Add kale, cooking and stirring, until desired doneness. Mix quinoa into vegetable mixture and season with salt and Creole seasoning.

By Always Cooking Up Something

Ingredients

• ✓ kale
• apple
• pomegranate seed
• cinnamon
• olive oil
• lemon juice
• shallot
• thyme
• black pepper
• red pepper flakes

Instructions

1. 1 Massage kale with your hands until leaves have softened, about 2 minutes. Place in a large bowl. Add apples, pomegranate seeds, and cinnamon.
2. 2 Stir together olive oil, lemon juice, shallot, thyme, pepper, and red pepper flakes in a small bowl. Pour dressing over kale salad and toss to combine.

By Max Lamb

Ingredients

• ✓ kale
• oil
• red onion
• kosher salt
• black pepper
• garlic
• sage
• vegetable broth
• kidney bean
• hot pepper sauce

Instructions

1. 1 Cut tough stems off kale and discard. Stack leaves, roll tightly and cut crosswise into 3/4-inch strips. Transfer to a large bowl and cover with cold water; swirl to remove grit. Drain in a colander. Clean a second time if water in the bowl looks visibly dirty.
2. 2 Heat oil in a saucepan over medium heat. Add onion and a pinch each of salt and pepper. Cook, stirring often, until golden brown around the edges, about 3 minutes. Add garlic and sage; cook and stir until fragrant, about 1 minute.
3. 3 Stir in vegetable both, scraping up any browned bits from the bottom of the saucepan. Cover, reduce heat to low, and simmer, about 5 minutes. Increase heat to medium and add the kale. Season with salt and pepper and stir until just wilted, about 2 minutes. Cover and cook until tender but not soft, about 3 minutes.
4. 4 Uncover saucepan; stir in beans and hot sauce. Stir until beans are heated through, 2 to 3 minutes. Season with salt and pepper.

By Alice Waugh

Ingredients

• ✓ kale
• cooking spray
• garlic
• onion
• vegetable broth
• chickpea
• vegetable bouillon
• curry powder
• almond milk

Instructions

1. 1 Spray the inside of a stockpot with cooking spray; place over medium heat. Cook and stir garlic in the stockpot until lightly browned, 2 to 3 minutes. Add onion and about 2 tablespoons vegetable broth to garlic; cook and stir until onion is translucent, 5 to 10 minutes.
2. 2 Stir kale into onion mixture; cook until slightly wilted, 3 to 4 minutes. Add chickpeas, remaining vegetable broth, vegetable bouillon, and curry powder; bring to a boil. Reduce heat and simmer until heated through, about 15 minutes. Add almond milk and cook until heated through, 2 to 3 minutes.

By rgansle

Ingredients

• ✓ kale
• salmon fillet
• pineapple
• onion
• caper
• olive oil
• lemon
• salt
• black pepper

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 Place the salmon fillet in a baking dish; top with the pineapple with juice, kale, onions, and capers. Drizzle the olive oil and lemon juice over the salmon. Season with the salt and black pepper. Cover the baking dish with aluminum foil.
3. 3 Bake in the preheated oven until the salmon flakes easily with a fork, about 25 minutes.

By Brenda Dennison

Ingredients

• ✓ kale
• salmon
• green onion
• ginger
• water
• salt
• black pepper
• rice
• seaweed
• sesame oil

Instructions

1. 1 Combine salmon, kale, green onions, and ginger in a saucepan; add water and turn heat to medium-high. Bring liquid to a boil; reduce heat and simmer until salmon flakes easily with a fork, about 10 minutes. Add more water if needed. Season salmon with salt and pepper.
2. 2 Stir rice into salmon mixture; cook until heated through, 2 to 3 minutes. Remove saucepan from heat. Stir seaweed into mixture and top with sesame oil.

By Foodie

Ingredients

• ✓ kale
• butternut squash
• yellow onion
• balsamic vinegar
• brown sugar
• vegetable oil
• kosher salt
• black pepper
• vegetable broth

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place squash into a large bowl. Add onion, 1 1/2 tablespoons vinegar, brown sugar, oil, salt, and pepper; toss to coat. Spread mixture in a single layer onto a baking sheet.
3. 3 Bake in the preheated oven until squash is tender and golden, 30 to 40 minutes. Set aside.
4. 4 Combine kale and broth in a heavy-bottom skillet over medium heat; bring to a light simmer. Cover the skillet, reduce heat, and cook until kale is tender but still bright green, about 5 minutes; drain any excess liquid.
5. 5 Mix together kale, squash mixture, and remaining 1 1/2 tablespoons vinegar in a serving bowl.

By Danielle Walquist Lynch

Ingredients

• ✓ kale
• water
• quinoa
• olive oil
• garlic
• salt
• black pepper
• sesame oil
• water

Instructions

1. 1 Bring 2/3 cup water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
2. 2 Heat olive oil in a skillet over medium heat. Sauté kale and garlic in hot oil until kale is wilted, about 5 minutes. Season with salt and pepper.
3. 3 Stir quinoa into kale mixture and add sesame oil; cook until flavors blend, about 5 more minutes. Add 1 tablespoon water to mixture to prevent sticking.

By Melanie

Ingredients

• ✓ kale
• carrot
• red onion
• cranberry
• mayonnaise
• white sugar
• olive oil
• key lime
• lemon
• salt
• black pepper

Instructions

1. 1 Combine kale, carrots, onion, and cranberries in a large bowl until well mixed.
2. 2 Whisk mayonnaise, sugar, oil, Key lime juice, lemon juice, salt, and black pepper together in a separate bowl; pour over kale mixture. Toss until thoroughly coated. Refrigerate for 1 hour before serving.

By Candi B

Ingredients

• ✓ kale
• water
• wild rice
• barley
• olive oil
• raisin
• walnut
• feta cheese
• chipotle mustard
• black pepper

Instructions

1. 1 Bring 2 cups water and wild rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered for 5 minutes.
2. 2 Bring 1 1/4 cups water and barley to a boil in a saucepan. Cover, reduce heat to low, and simmer until barley is tender, about 30 minutes.
3. 3 Heat oil in a skillet over medium heat; cook and stir kale until bright green and softened, 3 to 5 minutes.
4. 4 Mix wild rice, barley, kale, raisins, walnuts, feta cheese, mustard, and black pepper together in a bowl.

By Ekaterina Petkova

Ingredients

• ✓ kale
• navy bean
• water
• olive oil
• linguica sausage
• shallot
• chicken broth
• salt
• pepper
• hot sauce

Instructions

1. 1 Place beans into a large container and cover with several inches of cool water; let stand at room temperature for 8 hours to overnight. Drain and rinse before using.
2. 2 Pour 4 cups water into a pressure cooker and add beans. Close the lid and cook until beans are soft, about 25 minutes. Use the natural release method to release pressure. Do not drain.
3. 3 Bring a separate pot of salted water to a boil. Cook kale in boiling water until bright green and tender, about 2 minutes. Drain in a strainer and cool under cold running water. Set aside.
4. 4 Heat olive oil over medium heat in a large soup pot. Cook linguica sausage in hot oil, stirring occasionally, until browned, about 5 minutes. Remove from the pot with a slotted spoon and set aside.
5. 5 Add shallots to the same pot; cook and stir until soft, about 3 minutes. Pour in a splash of chicken broth and scrape up any browned bits of sausage.
6. 6 Return sausage to the pot. Add beans and their cooking liquid. Stir in remaining chicken broth. Bring soup to a boil, reduce heat to low, and simmer uncovered for 15 minutes. Add kale and cook for about 4 minutes more. Season with hot sauce, salt, and pepper.

By Always Cooking Up Something

Ingredients

• ✓ kale
• adzuki bean
• olive oil
• garlic
• water
• tamari
• cumin
• coriander
• salt
• pepper

Instructions

1. 1 Place adzuki beans in a medium saucepan with enough water to cover. Bring to a boil, reduce heat, and simmer until tender, 30 to 45 minutes.
2. 2 Heat olive oil in a medium skillet over medium heat, and sauté garlic for about 1 minute. Mix in kale and 2 tablespoons water. Season with tamari, cumin, and coriander. Thoroughly blend in adzuki beans. Reduce heat to low, cover, and simmer until kale is tender, about 20 minutes. Season with salt and pepper.

By skymonkey

Ingredients

• ✓ kale
• butternut squash
• farro
• olive oil
• garlic
• chicken breast
• cream of chicken soup
• raisin
• pine nut
• salt

Instructions

1. 1 Tear a vent into the corner of the bag of butternut squash, cook in microwave oven until tender, about 5 minutes or as stated on package.
2. 2 Tear a vent into the corner of the bag of farro; cook in microwave oven until tender and the moisture is absorbed, about 90 seconds or as stated on package.
3. 3 Heat olive oil in a large pot over medium heat. Cook garlic in oil until fragrant, 1 to 2 minutes; add kale and cook until wilted, 3 to 5 minutes.
4. 4 Stir squash and farro together with the garlic; season with salt. Add chicken to the squash mixture; cook and stir until the chicken pieces are no longer pink in the center, 5 to 7 minutes.
5. 5 Pour chicken soup over the chicken mixture. Stir raisins and pine nuts into the mixture; cook until everything is heated through, 5 to 10 minutes.

By msbalboa

Ingredients

• ✓ kale
• olive oil
• garlic
• red pepper flakes
• chicken broth
• kohlrabi
• cannellini bean
• portobello mushroom
• salt
• black pepper

Instructions

1. 1 Heat oil in a 12-inch saute pan over medium-high heat. Add garlic and red pepper flakes; saute until fragrant, about 30 seconds. Add kale to the pan and toss.
2. 2 Pour in broth and reduce heat to medium. Add kohlrabi, cover, and cook until tender, 5 to 7 minutes.
3. 3 Add beans and mushrooms to the pan. Increase heat to medium-high and cook until excess liquid has evaporated and mushrooms are tender, 5 to 7 minutes more. Season with salt and pepper.

By stevekim

Ingredients

• ✓ kale
• olive oil
• parmesan cheese
• red chile pepper
• oregano
• salt
• butter
• bread crumb
• cauliflower
• chipotle spice rub
• orange
• red wine vinegar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Spread kale on the baking sheet. Drizzle 1 tablespoon olive oil on top. Coat with Parmesan cheese, red chile pepper, oregano, and salt.
3. 3 Bake in the preheated oven until crisp, 15 to 20 minutes. Transfer to a plate.
4. 4 Heat butter in a small skillet until melted and starting to brown, about 5 minutes. Stir in bread crumbs. Remove from heat.
5. 5 Slice cauliflower into 1/2-inch "steaks". Rub 1 tablespoon olive oil and chipotle spice rub on top.
6. 6 Heat a large skillet over medium heat. Add cauliflower; cook and stir until browned, about 2 minutes per side. Transfer to the baking sheet.
7. 7 Bake in the preheated oven until just tender, about 15 minutes.
8. 8 Place cauliflower steaks on a large serving platter; top with crisp kale and orange.
9. 9 Whisk remaining 1 tablespoon olive oil and vinegar together in a small bowl. Drizzle over orange. Sprinkle bread crumbs on top.

By Robin K

Ingredients

• ✓ kale
• turkey sausage
• red pepper flake
• onion
• bacon
• garlic
• water
• chicken bouillon
• russet potato
• heavy cream

Instructions

1. 1 Gather all ingredients.
2. 2 Combine sausage and red pepper flakes in a skillet over medium heat; cook and stir until sausage is brown and crumbly, 7 to 10 minutes. Drain excess fat; transfer sausage to a bowl and set aside.
3. 3 Cook onion, bacon, and garlic in the same skillet over medium-low heat until bacon is crisp and onions are soft, 10 to 15 minutes. Set aside.
4. 4 Combine water and chicken bouillon in a large pot; bring to a boil. Stir in potatoes; cook until soft, about 15 minutes.
5. 5 Pour in cream; simmer until heated through, about 2 minutes. Add sausage, onion mixture, and kale; cook and stir until flavors combine, about 10 minutes.

By fire1676

Ingredients

• ✓ kale
• butter
• onion
• chicken breast
• tomato
• chicken broth
• salt
• garlic powder
• oregano
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add butter to the pot. Cook and stir onion in hot butter until soft and tender, about 3 minutes. Add chicken; cook and stir until golden and crispy, about 5 minutes. Place diced tomatoes, kale, chicken broth, salt, garlic powder, oregano, and black pepper into the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Complete releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

By Fioa

Ingredients

• ✓ kale
• spaghetti squash
• butter
• onion
• white mushroom
• garlic salt
• italian seasoning
• red pepper flake
• pesto
• olive oil
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. 2 Place squash skin-side down on prepared baking sheet: bake until cooked through, about 1 hour. Cool for 10 minutes. Scrape flesh into string-like strands with a fork: place in a bowl.
3. 3 Melt 1 tablespoon of butter in a large skillet over medium-high heat: add onion. Cook and stir until onion begins to turn translucent. Stir in mushrooms and kale; reduce heat to medium-low.
4. 4 Stir in squash, remaining 2 tablespoons butter, garlic salt, Italian seasoning, and red pepper flakes; cook for 2 minutes. Transfer squash mixture to a large bowl.
5. 5 Stir pesto and olive oil into squash mixture. Slowly stir in grated Parmesan cheese until evenly mixed.

By Shyla Lane

Ingredients

• ✓ kale
• chicken breast
• salt
• black pepper
• sweet potato
• sesame oil
• mini bell pepper
• red onion
• zucchini
• garlic
• peanut sauce

Instructions

1. 1 Lightly season chicken breasts on both sides with salt and pepper.
2. 2 Heat a cast iron skillet over medium heat and pan-fry chicken until it is no longer pink in the center and the juices run clear, turning occasionally, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from skillet, allow to cool, and cut into bite-sized pieces.
3. 3 Meanwhile, pierce sweet potato with a fork a few times and microwave until fork-tender, 2 to 3 minutes. Be careful not to overcook. Remove and allow to cool; then cut into bite-sized pieces.
4. 4 Heat oil in a wok, Dutch oven, or heavy skillet over medium heat. Add kale, season with salt and pepper, and cook until wilted, 3 to 5 minutes. Add sweet potato, mini peppers, onion, zucchini, and garlic. Stir-fry for 3 to 5 minutes. Add chicken and peanut sauce. Stir all ingredients together until well combined. Cook and stir for 3 minutes.

By CookingWithShelia

Ingredients

• ✓ kale
• olive oil
• quinoa
• chicken broth
• broccoli
• red bell pepper
• cilantro
• black olive
• salt
• black pepper
• olive oil

Instructions

1. 1 Heat 1 teaspoon olive oil in a large skillet over medium heat. Add quinoa; cook and stir until quinoa is lightly toasted, about 2 minutes. Remove from heat. Pour in chicken broth slowly. Bring to a boil. Reduce heat to low, cover, and simmer until most of the chicken broth is absorbed, about 12 minutes.
2. 2 Layer broccoli, kale, and red bell pepper over quinoa in the skillet. Cover and cook until quinoa is tender, about 8 minutes more. Fluff quinoa with a fork. Sprinkle cilantro and olives on top. Season with salt and black pepper and drizzle with 1 tablespoon olive oil.

By Brittany Ferrans

Ingredients

• ✓ kale
• olive oil
• onion
• vegetable broth
• long-grain wild rice
• garlic
• spinach
• goat cheese
• lemon juice
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a small frying pan over medium-high heat. Cook and stir onions in the hot oil until until translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 30 minutes more.
2. 2 Pour vegetable broth into a pot and place over medium heat. Add rice and minced garlic; stir in kale and spinach, adding more broth if necessary. Add onions to the pot. Allow the greens to reduce and rice to fully cook, about 45 minutes.
3. 3 Use an immersion blender to blend to desired consistency. Add goat cheese and use the blender again to create a creamy texture. Stir in lemon juice, salt, and pepper.

By WilliamBurgamy

Ingredients

• ✓ kale
• olive oil cooking spray
• chorizo sausage
• chicken stock
• turnip
• onion
• garlic
• red pepper flakes
• bay leaf
• salt
• black pepper

Instructions

1. 1 Spray a heavy-bottomed 4-quart pot with cooking spray. Add chorizo and cook, stirring frequently, until fat is released and chorizo is crispy, 2 to 3 minutes. Remove from the pot using a slotted spoon and set aside.
2. 2 Pour 1/2 cup chicken stock into the pot and scrape any browned bits on the bottom. Add remaining stock, turnips, onion, garlic, red pepper flakes, bay leaves, salt, and pepper. Cook until turnips are soft, about 15 minutes. Discard bay leaves. Puree mixture with an immersion blender until smooth.
3. 3 Stir kale into the soup. Cover pot and cook over low heat, about 15 minutes. Ladle into bowl and top with cooked chorizo.

By kitchgirl

Ingredients

• ✓ kale
• chicken broth
• vegetable broth
• water
• chicken
• cannellini bean
• red potato
• black pepper
• salt
• oregano
• garlic powder

Instructions

1. 1 Combine the chicken broth, vegetable broth, water, chicken, cannellini beans, potatoes, pepper, salt, oregano, and garlic powder in a large pot; bring to a boil; reduce heat to medium-high and cook until the potatoes are fork-tender, about 15 minutes. Add the kale and cook another 5 minutes; serve.

By LeighAnne