New Kale Recipes

I thought we could all use some fresh ideas for the bounty of Kale that the gardens are blessing us with this year.   So try one of the new recipes below or check out the Kale Recipe page for more Kale Recipes – Click HERE

Garlicky Grilled Kale Salad with Grilled BreadRecipe: Garlicky Grilled Kale Salad with Grilled Bread

For the salad:

  • 2 bunches (about 1 pound) kale, washed and dried
  • 3 tablespoons grapeseed or other high-heat oil, divided
  • 1/4 teaspoon salt, plus more for bread
  • 2 thick slices sourdough bread (about 3/4-inch thick)
  • 1 small garlic clove
  • 2 tablespoon shaved Parmesan (optional, see Recipe Notes)

For the dressing:

  • 1 large garlic clove
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 2 tablespoons extra-virgin olive oil

Cut out and discard the stem and central rib from each kale leaf. In a large bowl, toss the kale leaves with 2 tablespoons grapeseed oil and 1/4 teaspoon salt, until leaves are evenly coated with oil. Rub both sides of the bread with the remaining tablespoon grapeseed oil and sprinkle with a little salt. Rub the small garlic clove over both sides of the bread.

Preheat the grill or grill pan to high heat. Working in batches, grill the kale leaves until brown and crispy on both sides, about 30 seconds to 1 minute per side. Grill the bread until crisp and lightly charred on both sides, 1 to 2 minutes per side. Roughly chop the kale leaves into bite-size pieces and place in a large bowl. Cut the bread into large cubes and set aside.

To make the dressing, grate the large garlic clove with a microplane (or use a garlic press) and combine with the lemon juice and 1/4 teaspoon salt in a small bowl. Slowly whisk in the olive oil. Pour the dressing over the chopped kale and toss to coat. Add the bread cubes and toss. Transfer to a serving platter or bowl and garnish with the cheese, if desired.

Recipe Notes

  • Use a vegetable peeler to shave thin slices of Parmesan to garnish this salad, but it is just as tasty — and great for vegan eaters! — without the cheese.
  • Lacinato Kale was used in the salad pictured, but Red Russian or  kale works just as well.
  • Like many kale salads, this recipe keeps well. If you plan on making it ahead of time, keep the bread cubes separate and toss them with the kale just before serving.

Farfalle with Sausage, Cannellini Beans, and Kale


  • 8 ounces uncooked farfalle (bow tie pasta)
  • 1/4 cup oil-packed sun-dried tomatoes
  • 1 1/2 cups chopped onion $
  • 8 ounces hot turkey Italian sausage
  • 6 garlic cloves, minced
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon crushed red pepper
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 (16-ounce) package fresh kale
  • 1 (15-ounce) can cannellini beans, rinsed and drained$
  • 1 ounce shaved fresh Parmesan cheese (about 1/4 cup)
  1. Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1 cup cooking liquid; keep warm.
  2. Drain tomatoes in a small sieve over a bowl, reserving 2 teaspoons oil; slice tomatoes. Heat a large Dutch oven over medium heat. Add sliced tomatoes, reserved 2 teaspoons tomato oil, onion, and sausage to pan; cook 10 minutes or until sausage is browned, stirring to crumble. Add garlic to pan; cook 1 minute. Add seasoning, pepper, and broth to pan. Stir in kale; cover and simmer 5 minutes or until kale is tender. Stir in pasta, reserved 1 cup cooking liquid, and beans.

Kale With Roasted Peppers and Oliveskale salad

  • 2 large bunches kale
  • 2 tablespoons olive oil
  • 2 cloves garlic, thinly sliced
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 12 Kalamata olives, pitted and chopped
  • 1 4-ounce jar roasted red peppers
  • 2 tablespoons balsamic vinegar
  1. Cut the kale into bite-size pieces, removing any tough stems. Rinse and shake dry.
  2. Warm the oil and garlic in a large stockpot over medium-high heat. Remove the garlic as soon as it browns (don’t let it burn). Add the kale and stir-fry 5 minutes. Add 1/4 cup water, cover, and cook 8 to 10 minutes or until tender. Uncover and add the sugar, salt, olives, and peppers. Cook over medium-high heat until the liquid has evaporated.
  3. Spoon into a serving dish; scatter the garlic over the top. Drizzle with the balsamic vinegar. Serve warm or at room temperature.

Corn, Kale, and Leek Fritters
Serves 4-6 (makes 15-16 fritters)

  • 1 cup flour
  • 1 cup fine yellow cornmeal
  • 2 cups fresh (or thawed frozen) corn — about 3 ears worth
  • 2 cups finely chopped, firmly packed kale
  • 2 large eggs
  • 2 tablespoons olive oil
  • 1 cup skim milk
  • 1 cup cream (or use all milk instead of the cream)
  • 2-3 cups sliced leeks, cleaned — 2 leeks worth
  • oil for frying
  • lemon for garnish
  1. Saute the leeks in a few tsp of oil and let cool slightly.  In a large bowl, mix the flour, cornmeal, salt, corn and kale.
  2. In a medium bowl, lightly beat the eggs, melted butter or oil, and milk to combine. Pour wet ingredients into dry and mix briefly. Add the cooked leeks and stir to combine.  Heat or oil in a large frying pan. Drop 1/4 cup batter per cake into the hot skillet, adding more oil or butter as needed to keep cakes from sticking.
  3. Cook until cakes begin to bubble and are browned on the bottom, about 3 minutes, then flip and cook until the other side is golden, 1 or 2 minutes longer. Sprinkle with a little salt once you flip them.  Keep cooking in batches and serve warm with a little squeeze of lemon.
Brussels Sprouts & Kale Salad With Toasted Almonds & Parmesan
* 1/4 cup fresh lemon juice
* 2 Tbsp Dijon mustard
* 1 Tbsp minced shallot or onion
* 1 small clove garlic, finely grated
* Sea salt and pepper
* 1/2 cup olive oil
* 1 bunch Kale, center stem discarded, leaves sliced thinly
* 12 oz. Brussels sprouts, trimmed and shredded
* 1/3 cup almonds with skins, toasted and coarsely chopped
* 1/ cup grated Parmesan or Romano cheese
1. Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix the thinly sliced kale and shredded Brussels sprouts in a large bowl.
2. Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. Add the dressing, cheese and almonds to the Brussels sprouts and kale mixture and toss to coat. Season lightly with salt and pepper and serve.

Wilted Russian Kale Salad With Balsamic Vinegar & Orange Zest

  • 1 large bunch of kale (I like the Red Russian kind for this, but any kale will work)
  • 2 cloves of garlic, minced or thinly sliced
  • 1 small onion, thinly sliced
  • 2 Tbsps olive oil
  • 1/4 cup dried currants
  • 1 tsp orange zest
  • 2 tsps balsamic vinegar or balsamic vinegar glaze
  • Sea salt
  • Freshly ground black pepper

1. Wash the kale well and then chop into large pieces.

2. Heat olive oil in a large skillet over medium heat. Add garlic and onions and sautee until translucent. Add the kale and cook until completely wilted.

3. Remove from heat and let cool. Add the vinegar, currants, zest, and salt and pepper to taste. Toss well to combine and serve.

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