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Jan 15, 2009 11:57 AM

Your Favorite Recipe for kale?

I bought a huge, beautiful bunch of kale for 99 cents, intending to use it in a bean soup or something....
Now I can't find a recipe that sounds good. Argh.
I would appreciate someone pointing me in the right direction.
Thanks, p.j.

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  1. I've had a kale salad similar to this one, and even for a non-kale lover it was amazingly delicious:

    The deli where I buy it tells me it's incredibly popular -- they sell out of it every day. The ingredients are basically the same, but the version I buy the kale has been chopped up pretty finely (almost like a coarse parsley).

    1. I don't have a bean soup recipe, but my new favorite way to prepare kale is to roast it. Spray it with olive oil, sprinkle on salt, and roast it until crispy.

      2 Replies
      1. re: buckeye.mary

        Me too!
        I toss it with a T. of olive oil, roast at 350 for 7 minutes, flip it over, another 7...take it out, and sprinkle with salt. Watch it disappear before dinner is ready...

        1. re: galleygirl

          i love roasted kale"chips" as a delicious, healthy alternative to packaged snack foods. they're also great crumbled over salad.

      2. I go through tons of Kale. I love it. Chard and other greens, too, but lately I mostly use kale.

        Here are two I cook often:


        Start your pasta water heating.

        Slice the kale/chard/greens about twice the size of matchsticks... it doesn't have to be exact, you could tear it, even.

        Then, saute the greens in a mixture of olive oil and butter with chopped onion, garlic (chopped or slivered) and as they cook down, add chopped parsley. (I often add a variety of herbs, though just italian parsley works great.)

        If you like the idea, add a couple of diced tomatoes at this point, or some cherry tomatoes halved. Let the saute cook down as the pasta boils... I use either spaghetti or penne, though most any pasta you have will work.

        When the pasta is done, toss it with the sauce and grated parmesean or pecorino.

        **You can also add a little wine or chicken or vegetable broth about halfway through the saute for additional flavor. I do this often. Beet greens are also a wonderful addition.

        This is wonderfully tasty.


        This comes from a wonderful book called The Jungle Effect about the healthiest diets in the world. It may sound strange, but if you make it as written with all the ingredients, it is terrific.

        2 T EVOO
        2 cloves garlic, minced or pressed
        2 - 3 large handfuls kale (or any fresh green: chard, beet green, spinach, etc) washed and torn into bite sized pieces, stems removed
        2 T crumbled feta (or goat cheese or shredded manchego, etc)
        3-4 eggs, lightly beaten
        small handful kalamata olives, torn or chopped
        salt and papper
        1 lemon, halved

        - Heat EVOO over medium heat, add garlic and stir until soft, being careful not to brown

        - Add greens and salt& pepper, and sauté until desired consistency (I like them softer but with still a bit of a bite; others may want to sauté until quite soft)

        - Sprinkle cheese all over the greens, then pour in eggs

        - Cook until desired consistency. I just cook them as if to scramble, stirring…you could also evenly distribute everything in the pan, cover, and let cook by sitting.

        - Top with olives and squeeze of lemon (this really makes the dish)

        1 Reply
        1. re: Tom P

          somewhat similar to Tom P's scramble, i used up my kale in a frittata last night - along with chopped onion & garlic, sliced mushrooms, red bell pepper and chopped sun-dried tomatoes, all sauteed before pouring the eggs into the pan. seasonings were simple - fresh thyme, salt, pepper & smoked paprika. topped it with crumbled fresh goat cheese before popping it under the broiler (cheese gets slightly soft, kale gets a little crispy). finished it with a drizzle of Cholula hot sauce...delish.

        2. Here in Montréal it is below -20c (that is a minus in F as well) so I'd think of a Dutch stampot (chopped cooked kale with a potato mash and other things, usually sausage).

          1. A couple of options: 1) saute with slivered garlic, pine nuts and raisins in olive oil, finish with a pat of butter 2) saute plain, the layer into a lasagne. i did that this week and my kids didn't even notice! bonus!