Type what you have

Ingredients

• ✓ kale
• bacon
• onion
• water
• beef bouillon granules
• nutmeg
• mustard
• ham
• kielbasa sausage
• salt
• black pepper

Instructions

1. 1 Stir kale into a pot of boiling water and cook for 1 minute. Remove kale with a slotted spoon and set aside.
2. 2 Cook bacon in a large skillet over medium heat until browned, stirring frequently, about 8 minutes. Stir in onion and cook until translucent, about 5 minutes. Stir in blanched kale and cook until bright green and starting to turn tender, about 4 minutes. Pour in enough water to cover and bring to a boil. Reduce the heat to a simmer and stir in bouillon granules and nutmeg. Simmer until kale is tender, about 30 minutes.
3. 3 Stir mustard into the skillet. Lay ham slices and sausage links over kale mixture and simmer until sausage is cooked through, about 35 minutes. Season with salt and black pepper.

By LynJudd

Ingredients

• ✓ kale
• olive oil
• onion
• garlic
• potato
• water
• linguiça sausage
• kosher salt
• black pepper

Instructions

1. 1 Heat 3 tablespoons oil in a large saucepan over medium heat. Add onion and garlic and cook for 3 minutes. Add potatoes and cook, stirring constantly, for 3 minutes. Pour in water and bring to a boil; boil gently until potatoes are very tender, about 20 minutes.
2. 2 Meanwhile, cook sausage in a large skillet over medium-low heat until it has released most of its fat, about 10 minutes. Drain.
3. 3 Use an immersion blender to purée potato mixture. Stir in sausage and season with salt and pepper. Increase the heat to medium, cover, and simmer for 5 minutes.
4. 4 Stir in kale and simmer until tender and bright green, about 5 minutes. Stir in remaining 1 tablespoon olive oil and serve immediately.

By Sandra McClure

Ingredients

• ✓ kale
• linguica sausage
• olive oil
• onion
• garlic
• chicken broth
• potato
• black pepper
• cannellini bean
• salt

Instructions

1. 1 Saute sausage slices in a large nonstick skillet over medium-high heat until browned, 3 to 5 minutes per side. Transfer sausage to a plate, leaving any fat in the skillet.
2. 2 Add olive oil to the skillet and heat oil over medium heat; stir in onions. Cook and stir until the onions begin to brown, 8 to 10 minutes. Add garlic and cook until fragrant, about 1 minute. Return sausage to the pot and add chicken broth, potatoes, and pepper; bring to a boil. Add kale and cannellini beans, reduce heat slightly, and simmer until sausage is cooked through and potatoes are tender, about 30 minutes. Season with salt.

By murraytheb

Ingredients

• ✓ kale
• russet potato
• butter
• leek
• green onion
• butter
• salt
• black pepper
• heavy cream
• butter
• green onion

Instructions

1. 1 Boil potatoes in a large pot of salted water until tender, about 10 minutes. Drain and transfer potatoes to a large bowl. Add 2 tablespoons butter and lightly mash the potatoes.
2. 2 Boil kale and leeks in a large pot of water until tender, 5 to 7 minutes. Drain and transfer kale and leeks to a blender. Add white parts of the green onions and 2 more tablespoons butter; blend until smooth, scraping down sides as needed, 1 to 3 minutes.
3. 3 Stir pureed kale mixture into the bowl of potatoes and continue to mash. Season with salt and black pepper to taste. Add cream and stir until desired texture. Top with 2 tablespoons butter and green parts of the green onions.

By John Mitzewich

Ingredients

• ✓ kale
• linguica sausage
• olive oil
• onion
• salt
• russet potato
• salt
• chicken broth
• water
• cayenne pepper

Instructions

1. 1 Slice sausage into 1/4-inch rounds. Heat oil in a pot over medium-high heat. Add sausage and saute until sausage begins to turn brown and renders some fat, 3 to 5 minutes. Transfer with a slotted spoon to a dish. Reduce heat to medium-low; add onions and pinch of salt salt. Stir and cook until softened, 4 to 5 minutes.
2. 2 Transfer potatoes to pot. Sprinkle in 2 teaspoons salt. Pour in chicken broth. Increase heat to high and bring to a simmer. Reduce heat to medium-low; simmer until potatoes are tender, 8 to 10 minutes.
3. 3 When potatoes are tender, carefully mash them in the broth with a potato masher until broken up or completely mashed. Add kale, a handful at a time. Transfer browned sausage to soup. Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer until greens are tender, about 45 minutes.

By John Mitzewich

Ingredients

• ✓ kale
• olive oil
• potato
• sweet onion
• carrot
• celery
• garlic
• red pepper flakes
• salt
• black pepper
• bay leaf
• chicken broth
• chickpea
• tomato
• linguica sausage
• chorizo sausage

Instructions

1. 1 Heat oil in a soup pot over medium heat until it sizzles, about 1 minute. Add potatoes, onion, carrots, and celery; cook and stir 3 to 4 minutes. Add garlic, red pepper flakes, salt, and black pepper; cook and stir 2 to 3 minutes.
2. 2 Add kale and bay leaves; cover until kale wilts, 2 to 3 minutes.
3. 3 Add chicken broth, garbanzo beans with their juices, tomatoes, linguica, and chorizo; bring to a boil, about 5 minutes. Reduce heat to medium; simmer until vegetables are tender, about 15 minutes.

By Pat-Perry

Ingredients

• ✓ kale
• kidney bean
• red pepper flakes
• herbes de provence
• beef base
• green cabbage
• water
• bay leaf
• garlic
• onion
• celery
• olive oil
• black pepper
• salt
• onion
• butter
• tomato

Instructions

1. 1 Combine tomatoes, butter, dried minced onion, salt, and black pepper in a small saucepan over medium heat; cover and simmer for 10 minutes.
2. 2 Meanwhile, heat olive oil in a stockpot over medium heat. Add celery, onion, garlic, and bay leaves; cook and stir until onion is translucent, about 5 minutes. Add tomato mixture; cook and stir another 5 minutes.
3. 3 Remove and discard bay leaves; add water, green cabbage, beef base, herbes de Provence, and red pepper flakes. Partially cover the pot and simmer until cabbage is very tender, about 20 minutes.
4. 4 Stir in kidney beans and kale; partially cover the pot and continue cooking until heated through, about 15 minutes.

By GinaG

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
• 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
• garlic
• ras el hanout
• salt
• coconut oil
• coconut milk

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

Ingredients

• ✓ kale
• canola oil
• garlic powder
• salt
• dill weed

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

Ingredients

• ✓ kale
• olive oil
• onion
• garlic
• bread crumb

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

Ingredients

• ✓ kale
• olive oil
• curry powder
• avocado
• tempeh
• corn tortilla

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

Ingredients

• ✓ kale
• lemon
• avocado
• grape tomato
• green onion
• olive oil
• garlic
• salt
• cayenne pepper

Instructions

1. 1 Combine kale and lemon juice in a bowl. Vigorously massage kale by squeezing handfuls for about 1 minute. Add avocados, tomatoes, and green onions.
2. 2 Mix together olive oil, garlic, salt, and cayenne pepper in a small bowl. Pour dressing over salad and mix well. Serve immediately.

By Masala Housing Cooperative

Ingredients

• ✓ kale
• potato
• butter
• water
• salt
• black pepper
• kielbasa sausage

Instructions

1. 1 Place the potatoes into a large stockpot, over medium high heat. Add butter and water, and bring to a boil. Cook potatoes until tender, about 20 minutes. Reserve the cooking liquid and mash potatoes in the pan until smooth. Return the potato water to the pot and stir in salt and pepper. Simmer for 20 minutes.
2. 2 Stir in the fresh kale and sausage and simmer for another 30 minutes. Serve hot.

By Sara

Ingredients

• ✓ kale
• olive oil
• onion
• apple
• apple cider vinegar
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large skillet over medium heat; cook and stir onion until tender, about 4 minutes. Add apples, vinegar, salt, and pepper; cover skillet and cook until apples are tender, about 3 minutes. Add kale; cover and cook until kale is tender, 4 to 5 minutes.

By suzanne

Ingredients

• ✓ kale
• chickpea
• fava bean
• olive oil
• onion
• jalapeno pepper
• cilantro
• curry powder
• lime
• salt

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add kale, cover, and steam until tender, about 3 minutes. Rinse kale under cold water and drain.
2. 2 Mix chickpeas and fava beans together in a bowl.
3. 3 Heat olive oil in a skillet over medium heat; cook and stir onion and jalapeno pepper until softened, about 5 minutes. Add chickpeas mixture, kale, cilantro, and curry powder to onion mixture; cook and stir until heated through, 2 to 3 minutes.
4. 4 Squeeze 1 lime half over chickpeas mixture. Spoon mixture onto 4 serving plates. Cut remaining lime half into 4 wedges and squeeze over each serving; season with salt.

By Marskall01

Ingredients

• ✓ kale
• butter
• shallot
• crimini mushroom
• heavy cream
• asiago cheese
• garlic
• salt
• black pepper

Instructions

1. 1 Heat butter in a large skillet over medium heat; cook and stir kale and shallot until kale is tender, about 5 minutes. Stir mushrooms, cream, Asiago cheese, garlic, salt, and black pepper into kale mixture. Reduce heat to low and simmer until cream has thickened and mushrooms are tender, about 10 minutes.

By Jake Foz

Ingredients

• ✓ kale
• olive oil
• garlic
• cabbage
• sweet onion
• chicken bone broth
• salt
• red pepper flakes

Instructions

1. 1 Heat olive oil in a deep frying pan or wok over medium-high heat. Add garlic and cook, stirring occasionally, until browned, about 1 minute. Remove to a plate; chop and set aside.
2. 2 Place cabbage into the pan and stir-fry for 1 to 2 minutes; add kale and onions. Stir-fry until kale is bright green and tender, about 5 minutes. Add chicken broth, salt, and red pepper flakes. Cover and let steam, 2 to 3 minutes. Remove from heat, add chopped garlic, and serve.

By bdmccarthy

Ingredients

• ✓ kale
• spring green salad mix
• sugar
• mandarin orange
• strawberry
• pecan
• poppy seed
• raspberry vinaigrette

Instructions

1. 1 Mix salad mix, kale, and sugar together in a large bowl. Add mandarin oranges, strawberries, pecans, and poppy seeds. Top with raspberry vinaigrette and toss to combine. Serve immediately.

By Sarah

Ingredients

• ✓ kale
• cannellini bean
• garlic
• kielbasa sausage
• onion
• parsley
• thyme
• parmesan cheese

Instructions

1. 1 In a saucepan, place the cannellini beans, garlic, sausage, onion and kale with just enough water to cover. Season with 2 teaspoons of parsley, thyme and salt and pepper if desired. Bring to a boil and cook until vegetables are tender. Serve immediately garnished with Parmesan cheese and remaining fresh parsley.

By MARIGOLD

Ingredients

• ✓ kale
• chicken broth
• water
• quinoa
• firm tofu
• carrot
• red bell pepper
• garlic salt

Instructions

1. 1 Combine chicken broth, water, and quinoa in a saucepan; bring to a boil. Reduce heat to medium-low and simmer. Add tofu, kale, carrots, red bell pepper, and garlic salt to soup; simmer until quinoa is translucent and outer rim has spiraled away from the seed, 15 to 20 minutes.

By TheRecycleChef

Ingredients

• ✓ kale
• butternut squash
• olive oil
• garlic powder
• gnocchi
• garlic
• vegetable broth
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place squash in a bowl and sprinkle with 1 tablespoon olive oil and garlic powder. Spread onto a rimmed baking pan.
3. 3 Roast in the preheated oven until easily pierced with a fork, 20 to 25 minutes. Set aside.
4. 4 Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
5. 5 Heat remaining oil in a large frying pan or work over medium-high heat. Saute garlic in the hot oil for 1 minute. Add kale and vegetable broth, cover, and cook for 2 to 3 minutes. Uncover and continue to saute kale until wilted and tender, about 5 minutes. Turn off heat and mix in gnocchi, squash, and Parmesan cheese.

By sirsethalot

Ingredients

• ✓ kale
• rotini pasta
• olive oil
• garlic powder
• garlic salt
• chipotle pepper powder
• vegetable broth
• cannellini bean
• mexican cheese blend

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
2. 2 Heat olive oil in a large skillet over medium heat. Add kale to the skillet; season with garlic powder, garlic salt, and chipotle pepper powder. Cook and stir kale until wilted, 1 to 2 minutes.
3. 3 Pour vegetable broth over kale; add cannellini beans and stir. Cook mixture, stirring often, until beans are softened, 7 to 8 minutes.
4. 4 Stir cooked rotini with kale and beans mixture; cook and stir until pasta is reheated, 1 to 2 minutes. Top with shredded Mexican cheese.

By Tracy McKibben

Ingredients

• ✓ kale
• sweet potato
• olive oil
• chickpea
• garlic salt
• cumin
• avocado
• cilantro
• guacamole seasoning mix

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Cut sweet potatoes in half lengthwise and rub with 1 teaspoon olive oil. Place cut-sides down on the prepared baking sheet.
3. 3 Cook in the preheated oven until cooked through and tender, about 25 minutes.
4. 4 Meanwhile, heat remaining olive oil in a medium skillet over low heat. Add chickpeas and kale; cook for 5 minutes. Add garlic salt and cumin and cook until chickpeas are hot and kale is wilted, 5 to 10 minutes longer.
5. 5 Meanwhile, mash avocado in a small bowl. Mix in cilantro and guacamole seasoning.
6. 6 Remove sweet potatoes from the oven. Scoop a small hole in each sweet potato half and fill with desired amount of chickpea-kale mixture and guacamole. Serve immediately.

By mady metzger

Ingredients

• ✓ kale
• olive oil
• pecan
• stevia powder
• chipotle powder
• olive oil
• salt
• apple
• feta cheese

Instructions

1. 1 Heat olive oil in a cast iron skillet over medium-high heat. Add pecans; cook and stir until fragrant, about 5 minutes. Transfer to a small bowl and sprinkle with stevia and chipotle powder; toss until well coated.
2. 2 Place kale in a large bowl. Drizzle with olive oil and sprinkle with salt. Massage until leaves begin to soften, about 2 minutes. Add diced apple and spiced pecans. Fold in feta cheese.

By GurlieGyrl

Ingredients

• ✓ kale
• pork sausage
• vegetable oil
• onion
• garlic
• chicken soup base
• water
• potato
• heavy cream

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Place sausage links on a baking sheet and bake 25 minutes, or until cooked through. Slice into 1/2 inch slices.
3. 3 Heat oil in a large saucepan over medium heat. Saute onions until translucent; add garlic and cook 1 minute.
4. 4 Stir in broth, water and potatoes; simmer 15 minutes.
5. 5 Reduce heat to low and add sausage, kale and cream; simmer until heated through and serve.

By Ken Miller

Ingredients

• ✓ kale
• coconut oil
• garlic
• ginger
• salt
• black pepper
• kiwi
• oregano
• almond

Instructions

1. 1 Heat coconut oil in a skillet over medium-high heat. Add garlic, ginger, sea salt and freshly ground black pepper; cook and stir until garlic begins to turn color, about 3 minutes. Stir in chopped kiwi and oregano leaves and cook for another 2 minutes. Add kale; lower heat to medium and cook until kale is dark green and tender, about 5 minutes. Stir in slivered almonds and adjust seasonings to taste.

By Always Cooking Up Something

Ingredients

• ✓ kale
• lemon juice
• olive oil
• garlic
• soy sauce
• salt
• black pepper

Instructions

1. 1 Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the kale, recover, and steam until just tender, 7 to 10 minutes depending on thickness.
2. 2 Whisk together the lemon juice, olive oil, garlic, soy sauce, salt, and black pepper in a large bowl. Toss steamed kale into dressing until well coated.

By Julia Phillips

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