Type what you have

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
• celery
• green apple
• cucumber
• lemon
• ginger

Instructions

1. 1 Gather all ingredients.
2. 2 Process celery, apples, cucumber, kale, lemon, and ginger through a juicer.
3. 3 Serve immediately or store in a glass jar in the fridge for up to one day; shake before drinking.

By PageLeeNC

Ingredients

• ✓ kale
• pear
• green grape
• water
• pineapple
• banana
• bok choy
• orange
• ice
• mint

Instructions

1. 1 Combine pear, grapes, water, pineapple, banana, bok choy, kale, orange, ice, and mint in a large blender. Blend, starting on low speed and increasing to high, until smooth. Turn blender to liquefy setting for a smoother texture.

By Olivia Allen

Ingredients

• ✓ kale
• water
• banana
• blueberry
• pineapple
• mango

Instructions

1. 1 Combine kale and water in a blender; process until no chunks remain. Add banana, blueberries, pineapple, and mango; blend until smooth.

By Wallace S

Ingredients

• ✓ kale
• banana
• almond milk
• ice
• peanut butter

Instructions

1. 1 Blend bananas, almond milk, kale, ice, and peanut butter in a blender until smooth.

By veganlifter

Ingredients

• ✓ kale
• greek yogurt
• peanut
• milk
• banana
• strawberry
• maple syrup

Instructions

1. 1 Blend kale, yogurt, and peanuts together in a blender until smooth. Add milk, banana, strawberries, and maple syrup and blend until desired consistency is reached.

By Ashlie Boucher

Ingredients

• ✓ kale
• mango
• pineapple
• almond-coconut milk
• banana
• chia seed
• flax seed

Instructions

1. 1 Combine kale, mango, pineapple, 1 cup almond-coconut milk, banana, chia seeds, and flax seed in a high-performance blender (such as Vitamix®); blend until smooth. Add more coconut milk beverage if mixture is too thick.

By Megan Wei

Ingredients

• ✓ kale
• escarole
• spinach
• celery
• apple
• water
• lemon juice
• honey
• ginger

Instructions

1. 1 Puree escarole, spinach, kale, celery, apple, water, lemon juice, honey, and ginger in a blender until very smooth. Strain, pressing through a fine-mesh sieve. Serve immediately over ice or chill up to 1 hour and shake well to redistribute.

By Juliana Hale

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
• 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
• 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
• malt vinegar
• salt

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

Ingredients

• ✓ kale
• olive oil
• sriracha hot sauce
• lime juice
• salt

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

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
• cashew
• white sugar
• soy sauce
• raisin

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Spread cashews onto a baking sheet.
3. 3 Toast cashews in preheated oven until browned, about 5 minutes.
4. 4 Pour sugar in a small saucepan over medium heat while the cashews are toasting; cook and stir until melted. As soon as it is melted and the nuts are done toasting, pour the nuts in the saucepan; stir to coat. Spread cashews onto baking sheet to cool completely, about 15 minutes.
5. 5 Massage kale and soy sauce together in a bowl until kale softens. Fold raisins and sugar-coated cashews into the kale.
6. 6 Refrigerate 30 minutes before serving.

By tabarita

Ingredients

• ✓ kale
• olive oil
• salt
• black pepper
• chile-lime seasoning
• parmesan cheese

Instructions

1. 1 Preheat an air fryer to 280 degrees F (138 degrees C) according to manufacturer's instructions.
2. 2 Wash kale and tear leaves away from the ribs. Dry kale leaves completely and tear into pieces. Discard ribs.
3. 3 Combine kale leaves and olive oil in a large bowl; mix with your hands until kale is evenly and lightly coated. Season with salt and pepper. Add chile-lime seasoning and mix until evenly distributed.
4. 4 Working in batches, place some kale in the preheated air fryer without overlapping. Cook for 5 minutes. Shake the basket and air-fry for another 3 minutes. Sprinkle Parmesan cheese over top to coat, shake, and air-fry until crispy, about 2 minutes more. Repeat with remaining batches, keeping an eye on the air fryer and maintaining a low temperature.

By Allrecipes Member

Ingredients

• ✓ kale
• salt
• apple cider vinegar
• apple
• feta cheese
• currant
• pine nut

Instructions

1. 1 Massage kale with salt in a large mixing bowl for 2 minutes.
2. 2 Pour vinegar over kale and toss to coat. Fold apple, feta cheese, currants, and pine nuts into kale.

By Leslie

Ingredients

• ✓ kale
• olive oil cooking spray
• coconut oil
• garlic salt
• salt
• black pepper

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray.
2. 2 Put kale in a bowl and add coconut oil; mix with your hands until evenly coated. Spread coated kale onto the prepared baking sheet. Sprinkle garlic salt, salt, and pepper over kale.
3. 3 Place baking sheet in the oven and turn off oven. Leave kale in the oven until crisp, about 20 minutes.

By IndianaKathy

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
• 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
• red onion
• raisin
• yogurt
• mayonnaise
• sugar
• lemon
• sunflower seed

Instructions

1. 1 Mix kale, red onion, and raisins in a large bowl.
2. 2 Whisk yogurt, mayonnaise, sugar, lemon zest, and lemon juice together in a bowl; pour over the kale mixture and toss to coat. Refrigerate 2 hours to overnight. Sprinkle sunflower seeds over the salad and toss to serve.

By QueenDumpPour

Ingredients

• ✓ kale
• butter
• onion
• chicken broth
• tomato
• white bean

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

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
• peppered bacon
• apple
• garlic
• cider vinegar
• kosher salt
• black pepper

Instructions

1. 1 Heat a large skillet over medium heat. Add bacon to hot skillet; cook until crisp and fat is rendered, about 3 minutes. Drain all but 1 tablespoon bacon drippings from skillet.
2. 2 Add apple and cook, stirring occasionally, until tender, about 2 minutes. Stir in garlic and gradually add kale. Cook until tender, stirring occasionally, about 8 minutes. Drizzle with vinegar. Season with salt and pepper.

By VirginiaWillis

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
• coconut milk
• lime
• paprika
• salt
• cayenne pepper
• red pepper flakes

Instructions

1. 1 Heat coconut milk in a small saucepan over low heat until lukewarm, about 5 minutes; pour into a large glass bowl. Stir in lime juice, paprika, sea salt, cayenne pepper, and pepper flakes until marinade is smooth.
2. 2 Add kale to marinade; press down to ensure all leaves are covered. Cover the bowl with plastic wrap; marinate in the refrigerator for 4 hours.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove kale from marinade and shake off excess; discard remaining marinade.
4. 4 Grill kale leaves, in batches, in a single layer on the preheated grill until edges are slightly crispy and centers are soft, 45 to 60 seconds per side.

By John Wisman

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