Thanks to changing tastes and advocacy from people like Kristen Beddard of The Kale Project, kale is becoming more widely available to cooks in Paris. I buy curly kale from a grower in the Somme through my local Ruche qui dit oui! outpost; he charmingly calls it chou plume (feather cabbage).
My last extended spell of cooking with kale was a year ago during a trip to Canada, when I made kale chips and several bowls of spelt pasta tossed with goat’s milk ricotta and wilted kale.
Now that kale looks likely to be a regular in my kitchen, I’m eager to try more ways of cooking it. I asked Twitter for favorite kale recipes and combined those suggestions with my own notes to create this handy reference.
All of the recipes here work with any kale variety—curly, purple, or dinosaur (Lacinato)—so feel free to use what’s available to you.
Best pairings for kale recipes
– Garlic
– Ginger
– Fresh or dried fruits
– Citrus
– Rice
– Legumes (beans, chickpeas, lentils)
– Quinoa
– Avocado
– Nuts or seeds
– Nut butters
– Roasted root vegetables or winter squash
– Mushrooms
– Cheese, especially ricotta, feta, or Parmesan
– Eggs
– Bacon
Sautéed or braised kale
– Stir-fry with garlic, chile flakes, and a squeeze of lemon juice.
– Sauté with shallots or onions, garlic, salt, and pepper in olive oil. Add capers, chopped olives, or a splash of vinegar if you like.
– Garlicky greens: simply sautéed kale with lots of garlic and olive oil.
– Curried creamed kale: sauté kale and onions in a bit of butter, add curry powder and coconut milk for a creamy, spiced finish.
– Braised kale with bacon and cider for a heartier, smoky dish.
Steamed or boiled kale
– Chop and steam or briefly boil, then dress with butter and sea salt.
– Steam over brown rice with sautéed tempeh, then coat in a tahini sauce.
– Boil and serve atop a toasted slice of bread with a fried egg, inspired by classic bistro preparations.
– Steam, then toss with lemon juice and sea salt for a bright, simple side.
– Sauté garlic and ginger, add chopped kale (including stems) to steam, then finish with flax seeds, peanut butter, soy sauce, and honey; serve over brown rice.
– Serve with mushrooms and creamy polenta for a comforting combination.
Kale soups
– Add chiffonaded kale to a creamy, spicy potato-based soup for color and texture.
– Caldo verde: a Portuguese-style soup with potatoes (or white beans) and optional smoked sausage.
– Chicken, sweet potato, and kale soups benefit from a touch of ginger and toasted almonds.
– Kale and lentil soup makes for a nourishing, winter-ready meal.
Raw kale salads
– Tip: massage the leaves vigorously with the dressing and let them sit for a few minutes to soften and wilt before serving.
– Kale salad with apricots and avocado for a sweet, creamy contrast.
– Kale with a white miso dressing adds umami and depth.
– Shredded kale tossed with an anchovy vinaigrette makes a savory, salty salad.
– Add shredded kale to quinoa with olive oil, goat cheese, roasted golden beets, and red wine vinegar.
– Kale salad with roasted winter squash is seasonal and satisfying.
– For a bright, textured salad: massage coarse salt into the leaves then rinse and dry. Shred or tear into bite-size pieces and add thinly sliced red onion, slivers of apple, and a handful of currants. Dress with a neutral oil and lemon juice, sherry or champagne vinegar. A little honey or maple syrup and a pinch of cayenne balances the flavors.
More kale recipes
– Kale chips: wash and dry the leaves (dinosaur kale works well), remove the thick stems (reserve for stir-fries), tear into bite-size pieces, toss with a little olive oil and salt, spread in a single layer on a baking sheet, and bake at about 175°C / 350°F for 5–10 minutes until lightly golden and crisp.
– Kale pesto: blend kale with olive oil, garlic, nuts, and cheese for a vibrant sauce.
– Kale and potato gratin or a winter greens gratin are great baked side dishes.
– Kale lasagna layers greens with cheese and tomato for a hearty vegetarian main.
– Breakfast sandwich: sautéed kale with bacon and a fried egg for a savory start to the day.
– Cook quinoa with dried cranberries and stir in kale at the end so it steams lightly.
– Add chopped kale to a frittata for color and nutrition.
– Pizza topped with kale, onions, and roasted chestnuts makes a seasonal twist.
– Kale and bean bruschetta combines greens with legumes on toasted bread.
– Colcannon: mashed potatoes with kale, garlic, and a splash of white wine.
– Kale and quinoa cakes can be pan-fried until golden.
– Kale turnovers and hand pies are great for portable snacks.
– Green juices and smoothies: blend kale with banana, apple, and ginger for an energizing drink.