In a large bowl add
the chopped kale leaves, drizzle with olive oil, season with salt and use your hands to massage them until they soften.
Chicken Chili with Cannellini Beans 2 tablespoons extra virgin olive oil 1 large onion, diced 4 garlic cloves, crushed 2 pounds ground chicken 1 teaspoon sea salt 1 tablespoon chili powder 1 tablespoon ground cumin 1 tablespoon dried oregano 1 teaspoon crushed red pepper flakes 1 teaspoon smoked paprika 1 teaspoon chipotle chili powder 2 (15 - ounce cans) cannellini beans, rinsed and drained 4 cups low sodium vegetable or chicken stock 1 cups
chopped kale leaves Freshly ground black pepper to taste
In a large bowl add
the chopped kale leaves, drizzle with olive oil, season with salt and use your hands to massage them until they soften.
1 1/2 teaspoons (7 mL) extra-virgin olive oil 1 red onion, diced 3 cloves garlic, minced 1 orange bell pepper, diced 1 red bell pepper, diced 1 jalapeño, seeded, if desired, and diced fine - grain sea alt and freshly ground black pepper 1/2 cup (125 mL) fresh or frozen corn 1 (14 - ounce / 396 - g) can diced tomatoes, with their juices 1 cup (250 mL) tomato sauce or tomato puree 2 to 3 cups (500 to 750 mL)
chopped kale leaves or baby spinach 1 (15 - ounce / 425 - g) can black beans, drained and rinsed 3 cups (750 mL) cooked wild rice blend or brown rice taco shells
Add a splash of stock and
chopped kale leaves to finish the dish, or just sprinkle the cooked stems over salad.
1 cup dried white beans, such as cannellini or great northern, soaked overnight 2 tablespoons extra virgin olive oil 2 - 3 leeks, white and light green parts sliced (about 2 cups) 3 cloves garlic, chopped 1/4 teaspoon crushed red pepper flakes 4 cups
chopped kale leaves (about 1 medium bunch) 1 small head cauliflower, broken into florets 4 cups vegetable stock (recommend Imagine No Chicken broth) 2 cups water 2 cups bean cooking liquid, plus 1 more cup if needed 1 bay leaf 1 teaspoon salt Freshly ground black pepper to taste 1/2 cup flat - leaf Italian parsley leaves
1 large spaghetti squash 2 tablespoons olive oil 2 teaspoons dried rosemary 1 large onion, diced small fresh ground black pepper to taste 1 tablespoon minced garlic 5 - 6 cups
chopped kale leaves 2 tablespoons finely chopped fresh chives or sliced green onion 1/2 cup sour cream 3/4 cup cottage cheese 1/2 cup coarsely grated Parmesan cheese plus about 1/4 cup more for topping the gratin 1 egg, beaten 1/2 cup shredded mozarella
Ingredients: 2 cups of roughy
chopped kale leaves, keep in mind they shrink when baking, so the larger the better 2 Tablespoons of olive oil Generous amount of nutritional yeast Good sprinkle of salt Pinch of cayenne Pinch of onion powder Cooking Spray
Kale Chips 2 cups of roughy
chopped kale leaves, keep in mind they shrink when baking, so the larger the better 2 Tablespoons of olive oil Generous amount of nutritional yeast 1 Tablespoons of garlic powder 1 Tablespoon of onion powder Cooking Spray
Combine with
the chopped kale leaves, grated carrot, and sliced scallions.
While the potato and pumpkin are baking, roughly
chop the kale leaves and add them to a bowl.
Roughly
chop the kale leaves into bite - sized pieces.
Finely
chop kale leaves and cabbage.
Not exact matches
prepared English mustard 4 large
kale leaves, center ribs and stems removed, finely
chopped 1/4 cup dried cranberries, preferably unsweetened or sweetened with apple juice 1/4 cup roasted, salted pecans Fresh pomegranate seeds
Add the
chopped kale, stir around and stir - fry for a few more minutes, add the apple cider vinegar and season with salt and pepper and
leave for two more minutes.
1 batch Simple Tomato Broth Soup (see recipe above) 5
leaves cavolo nero or
kale, coarsely
chopped 1/2 can cooked chickpeas (approx 100 g) 1 tsp harissa or another chili paste (optional) 1 avocado, to serve lemon zest, to serve olive oil
2 tablespoons ghee or coconut oil, divided 1 medium to large sweet potato, peeled and finely
chopped (about 2 cups
chopped) 1 small red onion, finely
chopped 1/2 bunch curly
kale (red or green), tough stems removed,
leaves torn into bite size pieces 2 cloves garlic, minced 4 eggs Sea salt and freshly ground black pepper to taste Pinch of cayenne pepper (optional)
The vegetables — in this case handfuls of
chopped scallions, shitake mushrooms, lacinato
kale leaves and radish sprouts — cook a bit when added to the soup, but maintain their freshness and a bit of crunch.
Ingredients: 3 tablespoons olive oil 3 lamb shanks 6 rashers of Irish Bacon,
chopped 1 large yellow onion,
chopped 4 stalks celery with
leaves,
chopped 6 medium sized carrots, sliced 6 large cloves garlic, finely
chopped 3 tablespoons unbleached all - purpose flour 2 — 14.9 oz cans of Guinness Beer 2 cups beef stock 6 Yukon Gold potatoes, scrubbed and cut in half 1 small bunch
kale, coarsely
chopped
If you want to add some
kale or
chopped spinach, remove the stems and shred the
leaves.
can canned tomatoes / 4 T vegetable oil / 1 onion,
chopped, 8 cloves of garlic, peeled and
left whole / 1, 3 - inch piece of lemon grass,
left whole / 3 medium carrots, cubed / 1 sweet potato, cubed / 2 or 3 medium potatoes, cubed / 2 small or 1 medium parsnip, cubed / 1 turnip, cubed / 2 C
kale or cabbage, shredded / 2 — 3 t curry powder or 1/2 t red or green Thai curry paste, 2 t salt (to taste), 1/2 t pepper, plus other optional spices: 2 t turmeric, 1/2 t red pepper flakes or 2 t finely
chopped jalapeno / 1, 12 oz.
5 tablespoons Tessemae's Zesty Ranch 3 teaspoons almond butter 2 bunches Tuscan
kale, ribs & stems removed,
leaves chopped (about 4 cups) 1/2 cup toasted
chopped pecans 1 small zucchini, trimmed and thinly sliced lengthwise on a mandolin 2 cups cauliflower florets, thinly sliced on a mandolin 1 cup red and yellow grape tomatoes, halved 1 cup trimmed baby arugula 2 cups cooked sliced chicken breast and / or thighs
Method: Rinse the
kale and discard the end stems
Chop the
leaves into large sections and place in a bowl.
1 lb (500 g) carrots, peeled and cut into bite - size pieces 1 lb (500 g) parsnips, peeled and cut into bite - size pieces 3 tablespoons extra-virgin olive oil Salt and freshly ground pepper 2 thick boneless pork
chops (about 1 lb / 500 g), trimmed of fat 1 bunch (about 8 large
leaves)
kale, ribs discarded and
leaves torn 2 cloves garlic, minced 1 cup (8 fl oz / 250 ml) applesauce, unsweetened
Strip the
kale leaves from the ribs, discard the ribs, and
chop the greens fairly finely into roughly 1 - inch squares.
For the salad — 1/2 cup cooked wild or brown rice — 6 - 7 big
kale leaves or 300 g spinach / swiss chard,
chopped — 1 avocado, pitted and diced — 1/2 cup beans, soaked overnight, drained and cooked (you can use canned beans too)-- 2 - 3 cloves garlic,
chopped — coconut or olive oil — salt, pepper
2 apples, diced 3 celery stalks (save the top greens for the vinaigrette), finely diced 2
leaves kale, chard or spinach,
chopped 1 can (14 oz / 400 g) cooked chickpeas, rinsed
Remove the stems from the
kale and coarsely
chop the
leaves.
Stuffing 1 1/2 cup / 300 g uncooked millet or white quinoa 1 large knob of coconut oil, ghee or olive oil 2 large onions, finely
chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems
kale, stems removed and finely
chopped 3 tbsp white wine or water 1 tsp dried thyme sea salt and pepper 1 cup / 3,5 oz / 100 g cranberries (fresh, frozen or dried) 1 handful raw almonds, coarsely
chopped (use pumpkin seeds for a nut free alternative) 2 stems flat -
leaf parsley, finely
chopped, save a little for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little for serving
Autumn Filling coconut oil or olive oil for frying 1 small red onion, finely
chopped 2 fresh sprigs of rosemary 1 leek, thinly sliced (use the green
leaves as well) 500 g fresh baby carrots, divided lengthwise 1 small sweet potato, thinly sliced 1 small romanesco, cut into smaller pieces 6 brown mushrooms, sliced 3 small
kale leaves, stems removed and
chopped 1/2 lemon, juice
crushed red pepper 4 cloves garlic, minced 2 bay
leaves 1 large bunch
kale, thick stems removed,
leaves coarsely
chopped 2 qts.
And of course, some torn
kale leaves work well too — and I'm sure small -
chop broccoli florets would as well < 3.
Ingredients Oil 8 skin - on, bone - in chicken thighs Salt 1 large onion
chopped 4 cloves garlic, minced 3 small carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2 cups long - grain white rice 1/2 bunch
kale, stem removed,
leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1 cup frozen peas,
left to defrost on the counter while you make the rest of the meal 2 tablespoons
chopped cilantro Juice of half a lemon, plus lemon wedges for garnish
De-rib the
kale and
chop it and the
leaf lettuce into bite sized pieces.
1/2 cup of wheat berries (cook according to package directions — I used Bob's Red Mill) Olive oil 2 small or 1 medium zucchini, diced 1 small yellow onion, finely diced 1 - 14 oz can of dark red kidney beans, drained and rinsed well 4 large
kale leaves, stem removed, washed and
chopped 4 large bell peppers, halved lengthwise, seeded and membrane removed Protein of choice — I used about 1 lb of turkey sausage, casing removed 1 teaspoon of fennel seeds (I like the pairing with the sausage) Salt and pepper
1 pkg Udi's gluten free french baguettes 2 cups finely
chopped pumpkin 1/4 tsp cumin 1/2 Tbsp oil 1/4 tsp nutmeg and cinnamon 2 Spolumbo gluten free spicy italian sausages 1 large bunch
kale 7 fresh sage
leaves 1 cup toasted walnuts 1/2 -3 / 4 cup olive oil 1/4 cup freshly grated parmesan cheese 1 tsp Maldon sea salt Parmesan cheese to thinly slice for topping
1 cup of small white beans (soaked for 24 hours) 4 cups of water Drizzle of olive oil 1 yellow onion, minced 4 cloves of garlic, peeled and finely
chopped 1 — 28 oz can of fire roasted diced tomatoes 4 cup container of vegetable broth — low sodium, organic 5 large
leaves of fresh Tuscan aka Dinosaur
kale (washed, stem removed and
chopped) 1 handful of fresh parsley or 2 tablespoons of dried 1 tablespoon of fresh oregano or 1 tsp of dried 1 teaspoon smoked paprika Salt and pepper
1/2 pound fresh
kale, (1 bunch) center ribs discarded,
leaves coarsely
chopped 1/2 teaspoon kosher salt 1/3 cup extra-virgin olive oil 1/4 — 1/2 tablespoon minced garlic
Chop up the
leaves, add them to the pan, and saute until the
kale is cooked through.
4 large carrots 1/2 finely diced onions 1/2 cup white wine 1/4 cup finely
chopped kale (about one
leaf) 2 teaspoons olive oil, optional 1 teaspoon minced garlic 1 teaspoon salt, optional Trim the ends off of the carrots then scrub the carrots (peel if not organic).
150g bag
kale, washed and dried,
leaves stripped off stalks and
chopped into strips 75g baby spinach
leaves, washed and dried 3 — 4 spring onions, thinly sliced 50g pumpkin seeds, toasted in a dry pan until they pop 150g low fat cottage cheese 1/2 pomegranate, seeds removed 1 ripe avocado pear, halved, stoned, peeled and cut into slices Sumac to sprinkle Ground black pepper 1 tablespoon good quality extra virgin olive oil Half a lemon
1 tablespoon olive oil 1 small onion, halved and thinly sliced (1 cup) 3 cups
chopped kale 1 small garnet yam, peeled and diced (1 cup) 1 tablespoon smoked sweet paprika, plus more for garnish 1 tablespoon curry powder 1 bay
leaf 4 cups low - sodium vegetable broth 2 15.5 - ounce cans great Northern beans, drained and rinsed, divided 2 tablespoons red wine vinegar
Chop or tear the
leaves into bite - size pieces (or shred the
kale with a knife or food processor).
1 cup dry quinoa 2 cups water or broth 3 cloves garlic peeled, 1 smashed, the other 2 cloves minced 1 sprig of rosemary (optional) 1 tablespoon lemon juice 5 tablespoons olive oil 1 cup of edamame (if frozen, prepare according to package) 1 bunch of
kale or tuscan
kale, center ribs removed 1/2 cup of flat
leaf parsley, washed and
chopped 1 - 2 dried chili peppers (optional)
We made it with a mixture of finely
chopped kale, spinach and a bit of
left over white cabbage.
Red Lentil Soup with Sweet Potatoes and
Kale 1 tablespoon olive oil 1 medium white or yellow onion,
chopped 2 cloves garlic, finely
chopped 5 cups water 1 cup red lentils, rinsed and drained 2 teaspoons sea salt 1 1/2 teaspoons ground coriander 1 1/2 teaspoons bittersweet paprika 3/4 teaspoon ground cumin 12 ounces fresh sweet potatoes, peeled and cubed (2 cups) 4 cups
chopped fresh
kale leaves (stems removed) Freshly ground black pepper
Tofu Scramble with Mushrooms and
Kale Recipe 1 package (12 - ounces) tub - style extra firm organic tofu 1 tablespoon olive oil 1 shallot,
chopped 1 package (8 - to 10 - ounces) fresh crimini mushrooms, sliced 1 1/2 teaspoons ras el hanout Moroccan seasoning 1/2 teaspoon fine sea salt 1 cup
chopped fresh
kale leaves
Transfer to a bowl and stir in the
chopped kale, curry
leaves, onion and baking soda.
Quick Version ~ skip the homemade pesto if you must and purchase a good quality organic vegan pesto and add 1 or 2
leaves of
kale into the recipe, just be sure to
chop it very fine.
ingredients TURKEY CHILI WITH
KALE 2 tablespoons olive oil 1 pound ground turkey (50 % dark meat, 50 % white meat) 1 yellow onion (peeled, medium dice) 1 red bell pepper (top removed, seeded, medium dice) 2 tablespoons chili powder 2 teaspoons chipotle powder 2 teaspoons cumin 1 tablespoon fresh thyme (finely chopped) 1 (28 - ounce) can crushed tomatoes 1 (15.5 - ounce) can kidney beans (drained, rinsed) 1 (15.5 - ounce) can black beans (drained, rinsed) 2 cups water 2 cups Lacinato kale (ribs removed, thinly sliced) Kosher salt and freshly ground black pepper (to taste) TOPPINGS: 1 cup sour cream (to serve, optional) cheddar cheese (shredded, to serve, optional) jalapenos (sliced, to serve, optional) scallions (sliced, to serve, optional) cilantro (leaves only, optional) tortilla chips (to serve, optional) rolls (toasted, to serve, optio
KALE 2 tablespoons olive oil 1 pound ground turkey (50 % dark meat, 50 % white meat) 1 yellow onion (peeled, medium dice) 1 red bell pepper (top removed, seeded, medium dice) 2 tablespoons chili powder 2 teaspoons chipotle powder 2 teaspoons cumin 1 tablespoon fresh thyme (finely
chopped) 1 (28 - ounce) can crushed tomatoes 1 (15.5 - ounce) can kidney beans (drained, rinsed) 1 (15.5 - ounce) can black beans (drained, rinsed) 2 cups water 2 cups Lacinato
kale (ribs removed, thinly sliced) Kosher salt and freshly ground black pepper (to taste) TOPPINGS: 1 cup sour cream (to serve, optional) cheddar cheese (shredded, to serve, optional) jalapenos (sliced, to serve, optional) scallions (sliced, to serve, optional) cilantro (leaves only, optional) tortilla chips (to serve, optional) rolls (toasted, to serve, optio
kale (ribs removed, thinly sliced) Kosher salt and freshly ground black pepper (to taste) TOPPINGS: 1 cup sour cream (to serve, optional) cheddar cheese (shredded, to serve, optional) jalapenos (sliced, to serve, optional) scallions (sliced, to serve, optional) cilantro (
leaves only, optional) tortilla chips (to serve, optional) rolls (toasted, to serve, optional)