Type what you have

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
• 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
• 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
• 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
• 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

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
• 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
• 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
• 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
• 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
• 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
• 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
• water
• vegetable bouillon
• scallion
• firm tofu

Instructions

1. 1 Combine water and bouillon in a pot; bring to a boil. Boil until bouillon cubes have disintegrated fully. Reduce heat, add scallions, and simmer for 30 seconds.
2. 2 Add kale and tofu; cook until kale has softened to desired texture, 3 to 5 minutes.

By Lisa Marie

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
• 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
• 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
• grape
• feta cheese
• walnut
• rice vinegar
• water
• honey
• olive oil

Instructions

1. 1 Toss kale, grapes, feta cheese, and walnuts together in a large salad bowl.
2. 2 Stir seasoned rice vinegar and water together to make 3/4 cup total volume. Whisk honey and olive oil into the vinegar mixture until completely integrated; pour over the kale mixture and toss to coat.

By Kristie Ann

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
• 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
• 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