Kale may have initially gained popularity as a trendy superfood, but it has since proven itself to be a versatile leafy green that can do much more than just salads (though, we still love a good kale salad). This nutrient-dense ingredient contains vitamin A, vitamin C, and more vitamins and minerals. It’s perfect for heartier fall cooking, bringing robust flavor and numerous health benefits to your meals. Our favorite kale recipes range from raw applications to crispy leaves and even wilted greens.
When shopping for kale, look for leaves that are firm and deeply colored with hardy stems, avoiding those that are yellowing or wilting. The three most common kale types you’ll find at the supermarket are:
- Curly Kale— This is the kale you’ve likely seen as garnish for your fruit arrangements. It can be tough but wilts beautifully in sauces, stews, and soups. It’s also a great base for salad when massaged with dressing.
- Lacinato Kale—We love curly kale’s darker more delicate cousin. The deeply green leaves are more textured and tend to be easier to eat than the curly kind. It’s great in similar applications to curly kale. You may also see it referred to as dinosaur or Tuscan kale.
- Baby Kale—The smaller, tenderer version of kale is akin to spinach and is perfect for salads, casseroles, or soups. It’s a great starter kale for those who think they don’t like the vegetable.
Store unwashed kale in the refrigerator for up to a week—just keep it in a plastic bag with a few paper towels to absorb excess moisture. Then, remove and wash when you’re ready to eat. Here are five of our favorite kale recipes to add to your weekly dinner rotation that are so delicious, they’ll even have your kids asking for seconds.
Kale Recipes to Try
Chicken, Butternut Squash, and Kale Gratin
Nothing is better on a cold fall evening than cozying up with a warm bowl of cozy ingredients, and this recipe brings the nostalgia of a casserole with some modern upgrades. Beneath the golden breadcrumb crust, this cheesy gratin hides two types of fresh vegetables and shredded chicken. Baby kale is naturally softer and easier to eat than the traditional kind, making it a perfect pairing with wilted spinach. We especially love the weeknight shortcut of pre-chopped veggies and shredded rotisserie chicken.
Get the recipe: Chicken, Butternut Squash, and Kale Gratin
Sheet Pan Sausage with Apples, Cranberries, and Greens
Fall is filled with activities that keep us busy, so finding a sheet pan recipe for a hectic weeknight is invaluable. It’s even better when it incorporates in-season produce and nutrient-heavy ingredients. Chicken sausages, sliced apples, kale, and cranberries roast together in under 30 minutes until the apples are tender and the kale starts to crisp. Serve it with a pot of brown rice or farro for a well-rounded dinner.
Get the recipe: Sheet Pan Sausage with Apples, Cranberries, and Greens
Kale Salad with Sliced Persimmons, Apples, and Walnuts
If you’re a committed kale salad hater, prepare to have your mind changed with this version featuring in-season persimmons and apples. The magic happens in step two, where half the dressing is massaged into the kale. This process breaks down the tougher fibers, tenderizing the leaves until they are as soft and delicate as other salad greens. Once you’ve tried it this way, you’ll never go back. Be sure to check the pre-washed greens and remove any stems that may have snuck in.
Get the recipe: Kale Salad with Sliced Persimmons, Apples, and Walnuts
Kale Pesto Fried Eggs
Despite its viral origins on TikTok, we continue to make these green fried eggs because they’re loaded with flavor and nutrients. Replacing the usual basil with kale and parsley brings an earthy brightness that infuses into the eggs as they fry in the pan. This recipe makes more pesto than you’ll need for this easy breakfast, so you’ll have plenty left for tossing with pasta or using as a spread for sandwiches. Bonus: If you like kale flavor but not the tough texture, this recipe is for you!
Get the recipe: Kale Pesto Fried Eggs
White Bean and Kale Soup with Crispy Salami
Kale’s robustness stands up to strong ingredients, which means it’s right at home in this hearty soup perfect for chilly evenings. Salami does dual duty here, crisping up to serve as croutons for garnish, and building a foundation of flavor for the rest of the soup. Puréeing half of the soup gives it a luscious, thick texture and vibrant green color while still maintaining the integrity of the ingredients.
Get the recipe: White Bean and Kale Soup with Crispy Salami
