Kale is not only incredibly nutritious, but it's incredibly delicious when cooked in a variety of ways! Enjoy the recipes below, and please submit any others you may have! For KALE SALADS, click here.




1 bunch of kale (there are so many delicious varieties, but my favorites are Tuscan and Red Russian kale.)
Chopped Garlic
1-2 Tbsp of Olive Oil
Crushed red pepper
1.5 Tbsp of red wine vinegar or balsamic vinegar (balsamic is sweeter)

De-stem kale, rinse and chop into approx. 1-2 inch pieces.
Heat oil in pan and add garlic and crushed red pepper

Add kale to pan before garlic starts browning and sprinkle a little water in.
Cover and let it cook down slightly before you to stir it up.
Sprinkle vinegar, and stir again.
Keep covered, stirring occasionally till it's bright but wilted.

Gina Deleo suggests adding raisins and walnuts in at the end too. They eat it as a side dish OR over pasta. Yum!



from Liz Alarid

You may want to experiment with this by starting with only a few leaves of kale, and use your instincts with amounts.


Kale (I prefer Tuscan for this recipe)
Olive Oil
Vinegar (any kind)

Preheat oven to approximately 375 or 400 degrees
Rinse, de-stem and chop kale
Toss in a bowl with a little olive oil and vinegar
Spread on a baking sheet and sprinkle with salt (and whatever seasonings you like)
Roast 15 minutes or till some or all get crispy



from Dianne Bellino of Queens, NY


One bunch of kale (any kind will do)
Tamari or Braggs Amino Acid
Optional: sesame seeds

Rinse, de-stem, and chop kale
Put in a big pot with about an inch of water
Steam till wilted and bright in color (or to your liking)
Drain water
Put in a bowl and toss with lemon juice and tamari
Sprinkle with sesame seeds


from Nona Glazer of Portland, OR

1 lb kale, washed, slivered
1 lb cabbage, cored, slivered
Olive oil
1 chopped med onion, ≤-1 cup
3-4 minced garlic cloves
4-6 fresh sage leaves, chopped
1-2 Tsps fresh thyme leaves
S & P
2 eggs
∏-3/4  cup cooked rice
3-4 Ounces low fat cheese or Gruyere cheese, grated
3-4 TB breadcrumbs
Preheat oven to 375’. Heat olive oil over medium heat and cook onions for about 5 minutes, until soft & translucent. Add garlic, sage, thyme; cook until fragrant. Add kale & salt; cook until wilted. Add cabbage & salt, and ∏ cup water. Simmer, stirring a bit, for 10 minutes until water is evaporated.  Kale & cabbage will be wilted but still colorful and textured. Add S & P to taste.
Beat eggs in a large bowl. Add cooked vegetables, rice and cheese. Stir. Put into baking dish. Sprinkle with breadcrumbs, a bit of cheese and olive oil. Bake 40-50 minutes until browned. Rest for 10 minutes. Cut into 6-8 servings.  


from Jennifer Fox of Portland, Oregon

1 large bunch of kale, stripped from stems and cut in strips
2 Tbsp olive oil
2 cloves garlic, minced
2 cans white beans, rinsed and drained
1 large (28oz) can tomatoes, diced
1 tsp thyme
½ tsp salt

1 cup bread cubes (from ends of loaf)
1 Tbsp olive oil
dash salt

Pre-heat oven to 350. Heat oil in skillet, and add garlic and kale. Sauté 5-7 minutes until bright green and wilted. Spoon into ceramic baking dish and add beans, tomatoes, thyme and salt. Stir. Mix topping ingredients in separate bowl, and sprinkle over top of gratin. Bake 40 minutes.


For more kale recipes, check out Massaged Kale Salad, or Kale Apple Slaw.

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