You’re probably all about spinach and lettuce – maybe even all about arugula and chard. Regardless of how wide your love for leafy greens is, we bet you can make room for this snappy charmer.

Kale is a dark green veggie chock full of vitamins, potassium, and minerals – and like most veggies, there are an endlessly delicious number of ways to prepare it. Here’s 3 very different ways we love that will take you from snacks to full-on dinner. Long live kale!

Kale Chips

1 bunch kale
2 tbsp olive oil
Salt to taste

1. Preheat your oven to 375 degrees. Line a cookie sheet with parchment paper or aluminum foil. Wash your kale and dry it thoroughly.

2. Break the leaves off of the stalk into bite size pieces in a bowl. Drizzle on your favorite extra virgin olive oil, then a pinch of seasoned or kosher salt – not too much though! Use your hands to toss the mixture and even out the ingredients.

3. Place the kale onto your cookie sheet and bake until the edges are browned, for about 10-15 minutes.

4. Enjoy your crispy, salty, low-calorie snack!

Tuscan Soup

1 (16 ounce) package smoked sausage
2 potatoes, cut into 1/4-inch slices
3/4 cup chopped onion
1 1/2 teaspoons minced garlic
2 cups kale – washed, dried, and shredded
2 tablespoons chicken soup base
1 quart water
1/3 cup cream or milk
1. Preheat oven to 300 degrees F (150 degrees C).
2. Place sausage links onto a sheet pan and bake for 25 minutes, or until done. Cut links in half lengthwise, then cut at an angle into 1/2-inch slices.
3. Place onions in a large saucepan and cook over medium heat until onions are almost clear.
4. Add garlic to the onions and cook an additional 1 minute. Add chicken soup base, water, and potatoes, simmer 15 minutes.
5. Add sausage, kale, and milk. Simmer 4 minutes and serve.

Kale Puttanesca
1/2 (16 ounce) package whole-wheat angel hair pasta
2 tablespoons olive oil
1/2 large onion, sliced
2 cloves garlic, minced
1 teaspoon red pepper flakes
1 tablespoon drained capers
1 (2 ounce) can anchovy fillets, drained and quartered
1 cup canned diced tomatoes, undrained
2 cups coarsely chopped kale
1 (4 ounce) can sliced black olives, drained
1/2 cup grated Parmesan cheese, or to taste

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onions, garlic, and red pepper flakes. Cook and stir until the onion has softened and begun to turn golden brown, about 5 minutes. Stir in capers, anchovy fillets, and diced tomatoes, and bring to a simmer. Stir in kale, and simmer over medium-low heat until wilted and tender, about 10 minutes.
3. Once the pasta has cooked and been drained, stir into the puttanesca along with the black olives. Toss and sprinkle with grated Parmesan cheese before serving.

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