9 Kale Recipes You Won’t Get Sick of Cooking or Eating

Kale may be the most beloved hipster vegetable of all (and yes, it’s on the menu at every restaurant in Brooklyn), but that doesn’t mean you have to give up on it. It may be last year’s most in-vogue leafy green, but it’s packed with nutrients, lasts forever in the fridge, and is the only vegetable you can legitimately claim tastes better when massaged. Try out some of these kale recipes below and start your new year off right.

1. Kale and Cannellini Bean Soup

Our kale and cannellini bean soup is a delicious adaptation of a Martha Stewart recipe and you can easily substitute your favorite beans to change up the flavors. Crispy Parmesan toasts are a great addition and irresistible for dipping. Make a double batch and warm up a bowl for a filling weeknight dinner in no time.
Photo and recipe from CHOW

2. Kale Salad with Almonds

Another kale salad? Yes, and this one is absolutely delicious. Marcona almonds make it really special, and it goes beautifully with a glass of wine. The vinaigrette has a sour/sweet element with two teaspoons of honey, two tablespoons of sherry vinegar, and a teaspoon of Worcestershire sauce. Slice the kale in thin ribbons and make sure to be generous with the crushed almonds.
Photo and recipe from PBS

3. Baked Eggs with Kale, Portobellos, and Feta

This recipe for baked eggs is the breakfast of champions. It's packed with protein, baked in individual ramekins, and makes a lovely choice for a fancy at-home brunch. You can substitute whatever fresh herbs you have on hand, and try using flavored sea salt (think smoked Maldon) to take it to the next level.
Photo and recipe from CHOW

4. Charred Kale Pizza with Garlic

You’ve heard of spinach on pizza, so now think outside the box and enjoy the virtuousness of charred kale as a pizza topping. Don’t skimp on the garlic, red pepper flakes, and freshly ground black pepper—these flavorful toppings are tempered by the fresh mozzarella and six ounces of additional shredded cheese. Serious Eats recommends fontina, Colby Jack, or Gruyère, but experiment with different combinations to find your favorite blend.
Photo and recipe from Serious Eats

5. Kale and Potato Mash with Romesco Sauce

This is one of the few vegan side dishes that you could easily serve as an entrée and nobody would notice. Two kinds of potatoes and a bunch of kale combined with a romesco sauce (roasted red peppers, garlic, tomatoes, almonds, smoked paprika, and red wine vinegar) come together for a satisfying dish that will make your normal pale white mashed potatoes look like a boring misstep.
Photo and recipe from CHOW

6. Kale Pesto

This is a great winter version of the classic basil pesto that you can throw together in no time. Garlic, Parmesan, shallots, and lemon juice add tons of flavor, and you can’t argue with the fact that a whole bunch of kale disguised as a pasta sauce is a magnificent idea. Make sure to blend thoroughly in the food processor for a smooth consistency.
Photo and recipe from Comfy Belly

7. Kale Chips

They’re no substitute for potato chips—don’t believe what you’ve read. But these kale chips are addictive and a great healthy substitute snack. Try out different seasonings until you find your favorite combination; this recipe recommends paprika, garlic powder, and lemon zest as jumping off points. Sprinkled with a little salt, these kale chips will make you forget that you’re eating a supergreen and not a bag of Lay's potato chips.
Photo and recipe from Leite's Culinaria

8. Kale with Goat Cheese and Toasted Crumbs

Fresh breadcrumbs really make a difference in this recipe, so do the best you can to make your own in a few minutes with just a press of a button in a food processor. The tangy goat cheese is delicious with the garlic and cider; feel free to throw in some red pepper flakes if you’re looking for extra spice.
Photo and recipe from CHOW

9. Basic Skillet Kale

This can hardly be called a recipe, but it will never disappoint you. Wash and chop up some kale, remove the stems and ribs, briefly simmer in boiling water, and then toss the warm greens with lemon, olive oil, salt, and red pepper flakes. Simple, fast, amazing. Also this recipe makes for great leftovers, so feel free to double it and pack some for lunch with brown rice or quinoa.
Photo and recipe from CHOW

Caitlin M. O'Shaughnessy is a New York City–based food writer and editor at Penguin who has worked on and recipe-tested several cookbooks. She is currently in search of NYC's best ramen, and is one of the few people who admit to disliking brunch.

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