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what to do with kale?

I'm just back from the farmers market and bought a bunch of kale because it was so pretty and only 75 cents. Have never bought kale before and have no idea what to do with it. Please help. Thanks.

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    1. re: magiesmom

      MM: Thank you! Wow! Makes me want to run down and get some more kale from the farmer! Can't wait to try these. Thinking I'm going to start with the Campo Kale salad and the kale chips but those recipes from Bacardi 1 look great too!

      1. re: dimsumgirl

        There are several other kale threads if you search.
        There are also numerous sites online dedicated to helping people use CSA vegetables, google CSA kale recipes.

        1. re: dimsumgirl

          Whatever you decide, make sure to wash and dry your kale very well!!! Learned the hard way by chomping down on gritty kale.

          1. re: dimsumgirl

            Just found this thread. Did you try the Campo kale salad? We love it SO much.

        2. Chop up and add to soup. I just made vegetarian split pea soup with kale adds nice texture - Works with lentil soup as well. Healthy and tasty.

          1 Reply
          1. re: skytop

            Agreed. I recently made a white bean, kale & smoked turkey sausage soup that was fab.

          2. Kale chips. spritz with olive oil. Add spice blend of your choice (I like cayenne and salt) and roast until crispy on a baking sheet. YOu gotta eat it all in one day though otherwise it gets gross.

            Or just saute in garlic and olive oil and pancetta (or some other bacon like meat) and have with pasta and grated cheese.


            2 Replies
            1. re: Heatherb

              I've never had kale chips last more than an hour let alone a day, once you start you can't stop..... they're too good.

              1. re: weezieduzzit

                True dat. But I ate an entire bunch of kale made into kale chips one time. It felt like I'd swallowed an anvil. That stuff is DENSE.

            2. Mixed into eggs (as a scramble, omelet or frittata)

              As filling for dumplings (either Italian ravioli or Chinese dumplings).


              Chopped salad (toss with some balsamic vinegar, EVOO, sugar or honey, salt, minced garlic and chili pepper flakes)

              Sauteed with some liver and bacon fat.

              Possibilities are endless. My only reservation in using kale is with soups. Just not my cup of tea.

              1 Reply
              1. re: ipsedixit

                Ipse, I'm just seeing this reply now, and I thought of *her* having a cameo here ... btw, the price of kale is slowly rising (I guess because of popularity and demand).

                Kale and Eggs --> http://www.youtube.com/watch?feature=...

              2. First I slice up some turkey sausage into disks and brown. Remove from pan. Add carrots,celery, and onion. Sauté that, then add garlic. Add sausage back to pan, add tomatoes, white beans, chicken stock (or v8) red pepper, and kale. My 11 year old eats this like it's his job. Or I make this soup, also delicious. http://www.epicurious.com/recipes/foo...

                1. This is one of my favourite recipes for leafy greens (the recipe names swiss chard, but I have used kale, spinach and collard greens - which I did not like)


                  A little sriracha sauce or Frank;s Red Hot on top just before eating and a side salad.

                  1 Reply
                  1. I usually slice the leaves off the stalks, roll them up several at a time and chop each roll down the middle. Then I soak it for a while, then heat some oil in my nonstick sauté pot, drain the kale and toss it in, some salt over it, and toss for a while with a wooden spoon. Then put the lid on and turn the heat down for about 15 minutes. I used to start with chopped bacon before the kale, but one of us is out of the bacon business now …

                    This is nice as a hot side dish, it's good cold, or there's a recipe online for a kale/cabbage gratin that uses cooked rice, eggs and Gruyère that I've not tried yet, but it ought to be good. One of my favorite meal combos with it is freshly-made polenta with Fontina cheese stirred in, cooked dried beans and kale. You can layer this in a bowl any way you want, or just lay it out on a plate, but however you eat it it's a delicious combination.

                    You don't say what kind of kale you got. Everybody's favorite it the very dark green "black," Tuscan or "dragon" kale, called cavolo nero in Italian. It's tenderer and sweeter than most of the other varieties, but they're all edible, even the weird-looking ornamental stuff.

                    7 Replies
                    1. re: Will Owen

                      My farmer usually offers three kinds of kale; curly kale a dark purple one and one called lacinato or dinosaur kale. I've bought all three kinds but I think lacinato is my favorite. I bought a bunch of curly kale today-- one bunch is more than 8 cups of kale leaves!!

                      I followed up this thread with the question about freezing kale because a bunch goes a long way!

                      1. re: Will Owen

                        I use the lacinato (I may have misspelled that) and don't remove the leaves from the stalk. When I make a salad, I "massage" the kale with salt which changes the texture immensely. Just a thought.

                        1. re: c oliver

                          I usually massage the leaves with olive oil; I hadn't thought about using salt.

                          1. re: naturelle

                            I just massage the dressing into the kale. I wear gloves

                            1. re: cheesecake17

                              I gotta ask - why do you wear gloves???

                              1. re: c oliver

                                I feel like the dressing gets into my skin and doesn't clean off easily, even with lots of scrubbing. Then I smell like a salad all day...

                                Also, I get interrupted often in the kitchen. Easier to peel off the gloves to tend to the kiddo, than to scrub the kale/dressing off my hands

                            2. re: naturelle

                              Here's a short video on the salad I was talking about. I ADORE it.


                        2. Portuguese kale and sausage soup. Lots of recipes on internet.

                          1 Reply
                          1. I eat so much of this kale salad, I may need an intervention


                            1. Kale Chips

                              Wash and dry kale, toss in a bit of olive oil, salt and pepper then bake 350 for 15 minutes

                              Kale and mushroom bake. Saute kale with fat of your choice until lightly wilted with garlic, S&P. Remove from pan then saute mushrooms with onions, garlic and seasoning of choice. Add a 1/4 of water or broth (your choice) and thicken. Arrange kale in a casserole dish in a circle, leaving center open then add your mushroom mixture to the center. Sprinkle casserole with parm cheese and bake until bubbly and cheese is melted. Serve with toast.

                              I throw a handful of kale into smoothies, I also chop it up finely and add to a variety of dishes from sauces to meatloaf. My family thinks it's parsley.

                              1. This recipe is currently making the rounds, and has been a hit at two parties I've attended in the past couple of months:

                                1 Reply
                                1. re: naturelle

                                  I LOVE that recipe!!! I made it and my kale hating vegetable hating mother even liked it......

                                2. I like to toss raw kale into pasta, the hot pasta will "steam" the kale somewhat...then add whatever you have-roasted cherry tomatoes or other veggies, parmesan, sausage...

                                  1. I just made this today, after a friend kept raving and raving about it:

                                    Kale and edamame salad with grated carrots and a sesame dressing.

                                    1 Reply
                                    1. I grow a couple of different kinds of kale in the summer and use it for salad, chips, in pasta, in omelets, added to breakfast hash...

                                      You can add it to just about everything to make it healthier and tastier.

                                      I add it to pot roast and stew in the winter.

                                      2 Replies
                                      1. re: C. Hamster

                                        Is it a summer vegetable? My farmer is out of kale and a friend who used to be a produce buyer said that kale is only available in the spring and fall. I've finally gotten really excited about using kale and I hope it's not all gone now.

                                        1. re: dimsumgirl

                                          It depends on your area. Kale is considered a "cool weather" crop (like spinach, salad greens, etc.). Traditionally found in late spring/early summer. In my area, things have wrapped up locally. You still should be able to find kale year round in the grocery store nearest you.

                                      2. Juice!! 1 bunch Kale, 2 Apples, 1 Cucumber, 1 bunch celery, lemon and ginger to taste!

                                        Or if you want to cook it, I love it sauteed with garlic, onions and great northern beans.

                                        1. One time last winter when kale was cheap and delicious and I didn't have too many good ingredients for it I made some fried rice with chopped-up kale in it. It was wonderful. The kale was sweet and not the least bit bitter.

                                          1 Reply
                                          1. re: EWSflash

                                            That sounds great...and I might put a poached or raw egg on top of it. A full meal. I think I need to fix that soon. Thanks.

                                          2. Kale Caesar salad - your fave homemade Caesar dressing, with torn kale. Had this tonight with a side slab of grilled halloumi and it was fantastic.

                                            1 Reply
                                            1. re: HillsofBeverly

                                              My son game me a great tip for kale salad....to make it softer (but still crisp), prep it by massaging lemon juice into the leaves a few hours before serving. Tear it into fairly small but not itsy-bitsy pieces as a big piece of kale, massaged or not, still takes a little work in the mouth. Dried cranberries, sour cherries, or pomegranate arils, almost any kind of nut, all are good additions along with a dressing made of olive oil, a dash or two of pomegranate syrup, sherry or other vinegar and/or maple syrup. Hazelnut oil....the list goes on...but whatever combo, kale salad is always a hit and a big surprise to most people.

                                            2. sorry I can't help di msu
                                              bought it yesterday thinking of making a recipe I saw on tv and then decided against making that particular one. instead treated it like spinach basically and hubby said, "honey, I don't like collard greens, I love me some spinach, please let's stick to that." I said, "OK honey, but this isn't collard greens it's Kale" then he said, "whatever.......I don't like this, stick to spinach." :(

                                              1 Reply
                                              1. re: iL Divo

                                                You really can't cook kale like spinach. And if serving raw, IMO, it needs to be 'massaged' with salt.