sauteed kale recipe
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Kale may be the most beloved hipster vegetable of all time (and yes, it has been since 2015), but that doesn’t mean you have to get tired of it. 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 healthy kale recipes and start your new year off right.

1. Kale and Cannellini Bean Soup

Kale and Cannellini Bean Soup recipe

Chowhound

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. Get our Kale and Cannellini Bean Soup recipe. (Try our Kale and Parmesan Egg Drop Soup recipe too.)

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2. Roasted Butternut Squash Kale Salad with Tahini

vegan butternut squash kale salad recipe with tahini dressing

Chowhound

Kale and garlicky tahini dressing may be old-hat by now, but they’re also still an incredibly delicious pair. Add sweet roasted butternut squash and red onions and you’re in for a real treat. Slice the kale in thin ribbons and make sure to be generous with the toasted pine nuts—or try subbing in Marcona almonds. Get our Roasted Butternut Squash Kale Salad with Tahini recipe.

3. Baked Eggs with Kale, Portobellos, and Feta

Kale and Feta Baked Eggs recipe

Chowhound

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. Get our Baked Eggs with Kale, Portobellos, and Feta recipe.

4. Garlicky Kale and Ricotta Pizza


You’ve heard of spinach on pizza, so now think outside the box and enjoy the virtuousness of garlicky kale as a pizza topping. Don’t skimp on the ricotta and mozzarella, but feel free to add some red pepper flakes and freshly ground black pepper for more heat. Get the Garlicky Kale and Ricotta Pizza recipe.

Related Reading: Ultimate Guide to Different Types of Kale and How to Use Them

5. Kale, Tomatoes, Feta, and Mint Salad

Kale, Tomatoes, Feta, and Mint Salad recipe

Chowhound

Another kale salad? Yes, and this one is absolutely delicious too. The addition of sharp, salty feta and fresh mint are dynamite with sweetly acidic tomatoes; when they’re not in season, try adding tangerine segments for a similar sweet, tart, and juicy contrast. Get our Kale, Tomatoes, Feta, and Mint Salad recipe.

6. Kale and Potato Mash with Romesco Sauce

Romesco Sauce on Kale and Potatoes

Chowhound

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. Get our Kale and Potato Mash with Romesco Sauce recipe.

7. Garlicky Kale and Spinach Dip

garlic kale dip recipe

Chowhound

This is a great pesto-like dip that you can throw together in no time. Garlic, pine nuts, and balsamic vinegar give it extra flavor but there’s no cheese so it’s also vegan—and it works well as a sauce too. Get our Garlicky Kale and Spinach Dip recipe.

8. Toasted Sesame Kale Chips

Chowhound

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; plain salt and pepper are good, za’atar even better, but we like this simple pairing of toasted sesame and soy sauce a lot. You might not even miss that bag of Lay’s. Get our Toasted Sesame Kale Chips recipe.

9. Kale with Goat Cheese and Toasted Crumbs

Kale with Goat Cheese and Toasted Crumbs recipe

Chowhound

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. Get our Kale with Goat Cheese and Toasted Crumbs recipe.

10. Kale and Roasted Red Pepper Frittata

Kale and Roasted Red Pepper Frittata

Chowhound

This easy egg dish works well any time of day, and can be bulked up with whatever other veggies you have on hand (think: roasted squash or caramelized onions). Pair with a salad for lunch or dinner. Get our Kale and Roasted Red Pepper Frittata recipe.

11. Kale and Mushroom Stroganoff

Vegetarian Kale and Mushroom Stroganoff recipe

Chowhound

Fresh cremini mushrooms make this vegetarian dish meaty in texture (kale adds its own tender yet toothsome chew), and dried porcinis give it a great depth of flavor. There’s just enough butter and sour cream to enrich the sauce without making it heavy. Get our Kale and Mushroom Stroganoff recipe.

12. Mini Kale and Goat Cheese Risotto Cakes

kale and goat cheese risotto cakes

Chowhound

Inspired by Italian arancini, these risotto cakes are a great party appetizer, but just as good for a casual supper with a green salad. The cakes do need at least two hours to chill, or you can make them the day before. The sauce is made with jarred roasted peppers for extra ease. Get our Mini Kale and Goat Cheese Risotto Cakes recipe.

13. Basic Skillet Kale

sauteed kale recipe

Chowhound

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. Get our Basic Skillet Kale recipe.

Header image by Chowhound.

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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