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Kale

Explore 102 recipes, 6 articles, 4 galleries, 36 videos, and more

Kale and Farro Salad with Feta

Time:1 hour 20 mins
Other Ideas:
Farro, Feta, Grain salad, Mint
Ingredients
  • 1 cup farro
  • 2 cups packed torn Tuscan kale leaves (about 2 ounces)
  • 1/4 red onion, finely diced (about 1/4 cup)
  • 1/4 cup packed mint leaves, thinly sliced, plus whole small leaves for serving
  • Finely grated zest of 1 lemon, plus 2 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1/4 cup crumbled feta, preferably French
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Emeril's Kale and Chickpea Stew

Other Ideas:
Chickpeas, Soup course, Stew
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Kale Chips

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Baked Kale Chips

Other Ideas:
Appetizers, Side dishes
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Seared Kale

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Broccolini and Feta Galette

Other Ideas:
Broccoli, Chinese, Salt, Side dishes
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Kale, White Bean, and Sweet Potato Soup

Ingredients
  • 1/2 cup dried cannellini beans
  • 2 sprigs fresh rosemary
  • 1 small onion, cut into quarters
  • 1 head garlic
  • Salt
  • 1/2 cup tubetti (small tube-shaped pasta)
  • 1 tablespoons olive oil
  • 2 small leeks, rinsed, white and light-green parts cut in half lengthwise and thinly sliced
  • 1 sweet potato, peeled and cut into 1/2-inch cubes
  • 1 bunch kale (3/4 pound)
  • 6 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 1/2 teaspoon freshly ground black pepper
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Raw Kale Salad with Gouda, Pear, and Walnuts

Time:15 mins
Ingredients
  • 1/2 cup walnuts, coarsely chopped
  • 1 tablespoon sherry vinegar
  • 1 tablespoon extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1 bunch Russian kale (about 1 1/4 pounds), tough stems removed and leaves torn into bite-size pieces
  • 2 1/2 ounces goat's milk gouda, cut into 1/2-by-1/4-inch pieces
  • 6 chives, cut into 1-inch lengths
  • 1 Anjou pear, halved, cored, and very thinly sliced crosswise
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Sweet Potato with Kale and Ricotta

Time:1 hour
Ingredients
  • 4 medium sweet potatoes (8 to 10 ounces each), pricked all over with a fork
  • 2 tablespoons olive oil
  • 2 garlic cloves, thinly sliced crosswise
  • 1 bunch kale (about 1 1/4 pounds), thick stems removed, leaves torn into large pieces and washed with water left clinging
  • Coarse salt and ground pepper
  • 1 to 2 tablespoons balsamic vinegar
  • 1/2 teaspoon red-pepper flakes
  • 1 cup part-skim ricotta cheese
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Spaghetti with Sardines, Cauliflower, and Kale

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