Thanks for the request, @lucywalker! This is a favorite subject of mine. FYI I almost never use curly kale. Dinosaur/Tuscan/Lacinato kale is my preference. It's smoother and better tasting.
  1. In a Caesar
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    Here's my recipe: You could also just use bottled Caesar dressing, croutons, and Parmesan.
  2. Raw, sliced, with a bright, lemony dressing
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    This salad makes an almost nightly appearance on our dinner table. I usually make a dressing with extra-virgin olive oil, fresh lemon juice, and a pinch of salt; and really rub it all over the kale, letting it sit for at least 10 minutes before serving (this helps soften the tough greens). It's great with toasted almonds, pumpkin seeds, or sunflower seeds.
  3. Seaweed salad style
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    Slice the kale thinly, and pour over a dressing of olive oil, honey, soy sauce, and a few drops of toasted sesame oil. Toss well, let the salad sit, then stir in a bunch of toasted sesame seeds.
  4. Kale chips
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    A standard. Remove the kale leaves from the ribs, then cut into chip size pieces, coat well with olive oil, and spread on and ungreased baking sheet. Roast at 450° until crispy. Season with salt, nutritional yeast, garlic powder, cayenne pepper, or any other seasoning you like.
  5. In spanakopita
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    Spanakopita traditionally calls for spinach, but I find kale to be not only more nutritionally dense, but also richer in flavor. Here's my recipe:
  6. In a smoothie
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    Use frozen, stemless kale, and let it go in the blender for a while with your choice of liquid and a little banana. This makes a great smoothie base. I like to add a little frozen mango or berries for sweetness.
  7. In twice-baked sweet potato skins
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    These are especially great for people who think they don't like kale
  8. In a cabbage roll knockoff
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    If you like cabbage rolls, you'll love kale rolls!
  9. In meatballs
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    These can be made with chicken, turkey, beef, lamb, or pork