Delicious Recipes Using Kale

Have you noticed how kale has suddenly become the “it” food? It seems no one can get enough? From chopping it up and throwing it in the juicer with your favorite fruits, to sautéing, baking and even braising it – kale is the ultimate superfood. This low calorie food packs a punch when it comes to calcium, vitamin A, C, K and phosphorus, manganese, iron, copper and potassium! Move over spinach – there’s a new power player in town. How can you not love the stuff when it’s this good for your body? Take a look below for some creative kale recipes and make this leafy green your diet staple.

Entrees

Fusilli with Sausage, Kale, and Sungold Tomatoes

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Ingredients:

Kale and Ricotta Ravioli

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Ingredients:

• Coarse salt and ground pepper
• 1 bunch kale (3/4 pound), tough stems and ribs removed
• 1 3/4 cups ricotta
• 1/3 cup grated Parmesan
• 1 garlic clove, minced
• 48 square wonton wrappers (from a 12-ounce package)
• 4 cups marinara sauce, warmed

Directions:

1. In a large pot of boiling salted water, cook kale until tender, 4 minutes. With a slotted spoon, transfer kale to a colander. When cool enough to handle, squeeze out excess water and finely chop. In a medium bowl, mash together kale, ricotta, Parmesan, and garlic; season with salt and pepper.
2. Assemble ravioli: Arrange 6 wrappers on a work surface, keeping remaining wrappers covered with a damp towel. Spoon a scant tablespoon kale mixture in center of each wrapper. With a fingertip, moisten edges of wrapper with water, then fold over filling to form a triangle and press to seal (flatten area around filling to eliminate air pockets). Place ravioli on a parchment-lined baking sheet and cover with a kitchen towel. Repeat with remaining wrappers and fillin
3. Return salted water to a boil; reduce to a bare simmer. Drop half the ravioli into water, one at a time, stirring gently to prevent sticking. Cook until al dente, about 3 minutes. With a slotted spoon, transfer ravioli to a paper-towel-lined baking sheet, arrange in a single layer, and let drain briefly. Repeat with remaining ravioli. Serve topped with sauce.

Kale and Walnut Pesto

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Ingredients:

• 1 medium bunch kale, center ribs and stems removed
• Kosher salt
• 1 garlic clove, crushed
• 1/4 cup finely grated Parmesan
• 1/4 cup walnuts, toasted
• 1/2 cup olive oil
• 1 tablespoon (or more) fresh lemon juice
• Freshly ground black pepper

Directions:

1. Blanch kale in a large pot of boiling salted water about 1 min.

2. Drain and rinse with cold war to cool; wring dry in a clean kitchen towel.

3. Transfer to a food processor add garlic Parmesan, and walnuts; pulse until coarsely chopped.

4. With motor running, add oil, in a steady stream and process to a course puree.

5. Add lemon juice and season with salt and pepper.

Basic Sautéed Kale

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•  tablespoon extra-virgin olive oil, plus 1 teaspoon, divided
• 1-1 1/2 pounds kale, ribs removed, coarsely chopped
• 1/2 cup water
• 2 cloves garlic, minced
• 1/4 teaspoon crushed red pepper
• 2-3 teaspoons sherry vinegar or red-wine vinegar
• 1/4 teaspoon salt

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Ingredients:

• 1 cup quinoa
• 2 cups water
• 4 eggs, whisked
• 1/3 cup Parmesan cheese
• 3 spring onions, sliced thin
• 3 cloves garlic, minced
• 1/2 teaspoon sea salt
• 1 cup steamed kale, chopped
• 1 cup breadcrumbs ( GF friends: be sure to use GF breadcrumbs. I always make my own.*)
• 1 teaspoon olive oil
• optional toppings: avocado, cilantro, lemon juice, salsa verde, garlic oil

Directions:

1. Rinse 1 cup of quinoa thoroughly and place the grains in a medium sauce pan with 2 cups of water. Allow quinoa to soak for 15 minutes. Then, with the lid on the pan, bring the water to a boil and reduce to a simmer. Cook until quinoa is tender and has absorbed the liquid – about 20 minutes. Let cool to room temp.
2. In a large bowl, mix together cooked quinoa, eggs, Parm, spring onions, garlic, salt, steamed kale, and breadcrumbs. Let everything sit for a few minutes to absorb the liquid. You want the batter to be moist, but not runny. Form patties and get your pan ready for cookin’.
3. Heat 1 teaspoon olive oil in a large skillet over medium-low heat. Cook up to 6 patties at at time (don’t overcrowd the pan). Cover the pan and let the cuties cook for 7-10 minutes until the underbellies are a deep rich brown. Flip and cook the other side for another 7-10 minutes until both sides are nice and brown. Let patties rest on a cooling rack while you finish the next batch.

Kale Enchiladas

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Ingredients:

Corn tortillas
Leftover rotisserie chicken
Leftover stir-fried kale (optional)
Cheese (queso fresco, cheddar, Monterey jack – almost anything can work – even goat cheese)
Jar of salsa verde or any other salsa or enchilada you like

Directions: 

1. Preheat oven to 400°F
2. Heat tortillas for 20 seconds on each side to make pliable.
3. Fill each tortilla with chicken and vegetables. (You can use almost anything. Cooked mushrooms, beans, ground turkey, beef – get creative and make this a vehicle for random leftovers).
4. Roll and place seam side down in baking dish.
5. Top with salsa and then cheese.
6. Bake for 13-15 minutes. And you are home free!

Sweet Potato and Kale Pizza

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Ingredients:

• 1 medium sweet potato, peeled and cut into 1/2-inch cubes
• 1 1/2 tablespoons olive oil, divided
• 1/8 teaspoon crushed red pepper flakes
• 1 package (21 ounces) prepared whole-wheat pizza dough
• 1 bunch curly kale, stemmed and torn into bite-size pieces
• 1/4 cup crumbled goat cheese
• 2 tablespoons shredded Parmesan
• 1 tablespoon crushed walnuts

Directions: 

• Heat oven to 425°F. Boil a large pot of water. Cook potato in water until fork-tender, 7 to 10 minutes. Remove from heat, drain and let cool 5 minutes. In a food processor, pulse potato, 1 tablespoon oil, red pepper and a pinch of salt until sauce is smooth. Roll out dough until 1/4 inch thick. Spread potato sauce evenly over dough. Toss kale in remaining 1/2 tablespoon oil; top pizza with goat cheese, kale and Parmesan. Bake until crust is golden, 10 to 15 minutes, sprinkling on walnuts in final 2 minutes.

Chicken and Kale Soup

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Ingredients:

• 1 pound boneless skinless chicken breast (or boneless thigh meat), cut into small bite sized pieces
• 2 Tablespoons olive oil
• 1 bunch of kale, ribs removed and leaves chopped
• 1 large carrots, chopped
• 1/2 medium onion, minced
• 1 inch knob ginger, peeled & smashed
• 4 cups chicken stock
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1 teaspoon soy sauce
• salt to taste, depending on how salty your stock is

Directions:

1. In medium stock pot, heat the pan on medium heat, then add olive oil. Add onion and cook till translucent.
2. Add chicken and cook for about 3 minutes or until brown on the outside. Add carrots, knob of ginger, ground cumin, chili powder and soy sauce. Stir and cook for about 2 more minutes.
3. Add chicken stock and knob of ginger. Turn heat to high and bring soup to a boil. Once it begins to boil, reduce heat to low.
4. Simmer soup on low for about 15 minutes.
5. Add chopped kale and cook for 2-3 minutes or until kale becomes tender.
6. Serve hot.

Snacks

Crispy Kale Chips

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Ingredients:
1 head kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling

Directions:

1. Preheat the oven to 275 degrees F.
2. Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.

Green Lemonade

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Ingredients:

• 3 small or 2 large lemons
• 1 cucumber
• 2 granny smith apples
• 1/3 green bell pepper
• 5 kale leaves OR 2 cups baby spinach

Directions: 

1. Wash all ingredients thoroughly (even if using organic).
2. Cut away the peel of half of your lemons.
3. Cut produce into pieces appropriate for your juicer.
4. Juice all fruits and veggies together.

What do you think? Do all these yummy recipes make you rethink kale?