Kale is a sturdy, nutrient-packed leafy green that can be transformed into everything from crispy chips to hearty soups. These top-rated recipes are designed to make kale taste genuinely good, whether you’re a longtime fan or a skeptic. Each one balances kale’s earthy flavor with bright, savory, or creamy partners, so you’ll find a dish you’ll want to make on repeat.
Ingredients
- 1 bunch (about 12 oz / 340 g) curly kale, stems removed and leaves torn into bite-size pieces
- 3 tablespoons (45 ml) olive oil, divided
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 2 cloves garlic, thinly sliced
- 1/4 cup (60 ml) low-sodium chicken or vegetable broth
- 1 tablespoon (15 ml) fresh lemon juice
- 1/4 cup (25 g) grated Parmesan cheese (optional)
- 1/4 cup (30 g) toasted pine nuts or slivered almonds
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the kale with 2 tablespoons (30 ml) of the olive oil, salt, and pepper. Massage the kale with your hands for 1–2 minutes until the leaves are slightly wilted and glossy.
- Spread the kale in a single layer on the baking sheet. Roast for 10–12 minutes, stirring once halfway, until the edges are crispy but the centers are still tender. Remove from oven and set aside.
- While the kale roasts, heat the remaining 1 tablespoon (15 ml) olive oil in a large skillet over medium heat. Add the sliced garlic and cook, stirring, for 1 minute until fragrant but not browned.
- Pour in the broth and bring to a simmer. Add the roasted kale and toss to coat. Cook for 2–3 minutes, until the broth is mostly absorbed and the kale is heated through.
- Remove from heat and stir in the lemon juice. Taste and adjust seasoning with more salt if needed.
- Transfer to a serving platter. Sprinkle with Parmesan (if using) and toasted pine nuts. Serve warm.
Tips
- Massage your kale: For raw or lightly cooked kale, massaging with a little oil or lemon juice breaks down the tough fibers and makes it much more tender. Do this for at least 1 minute.
- Remove the stems: Kale stems are woody and tough. Hold the stem at the base and strip the leaves upward with your fingers, or use a knife to cut them away.
- Don’t overcrowd the pan: If you’re sautéing or roasting, work in batches if needed. Crowding causes steaming, which makes kale soggy instead of crisp.
- Substitute greens: If you don’t have kale, Swiss chard or collard greens work well, but adjust cooking times (chard cooks faster, collards take longer).
Serving Suggestions
This garlicky sautéed kale is a versatile side dish that pairs beautifully with roasted chicken, grilled steak, or pan-seared salmon. It also works as a bed for fried eggs at breakfast, or tossed into pasta for a quick weeknight dinner. For a vegetarian main, serve it over cooked quinoa or farro with a drizzle of tahini.
Variations
- Spicy Kale: Add 1/4 teaspoon red pepper flakes along with the garlic for a kick.
- Asian-Style: Replace the broth with soy sauce and rice vinegar, and finish with sesame seeds and a drizzle of sesame oil.
- Creamed Kale: After sautéing, stir in 1/4 cup (60 ml) heavy cream and simmer for 3–4 minutes until thickened. Season with nutmeg.
- Kale Chips: Skip the broth and garlic. Toss kale with oil and salt, spread on a baking sheet, and bake at 300°F (150°C) for 15–20 minutes until crisp. Watch carefully to avoid burning.
Storage and Reheating
Store leftover sautéed kale in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of broth or water to refresh the texture, or microwave in 30-second bursts until heated through. The texture will soften further, but the flavor remains good. If you’ve made kale chips, store them in a paper towel-lined container at room temperature for up to 2 days—do not refrigerate, as they’ll lose crispness.
Frequently Asked Questions
How do I get kale to be less bitter? Massaging kale with oil or lemon juice helps reduce bitterness. Cooking it with a bit of acid (lemon, vinegar) or sweetener (a pinch of sugar, dried fruit) also balances the flavor. Baby kale is naturally milder than mature curly kale.
Can I eat kale raw? Yes, but it’s best to massage it first. Thinly slice it and toss with dressing, then let it sit for 10–15 minutes before serving. This softens the leaves and makes them more palatable.
What’s the difference between curly kale and lacinato (dinosaur) kale? Curly kale has ruffled leaves and a peppery, slightly tougher texture. Lacinato kale is darker, flatter, and more tender, with a milder flavor. Both work in these recipes, but lacinato cooks a bit faster.
Can I freeze cooked kale? Yes, but the texture will change—it becomes mushier after thawing. Freeze in an airtight container for up to 3 months. Use it in soups, stews, or smoothies where texture isn’t critical.
How do I know when kale is fully cooked? Kale is done when it’s tender and bright green, not dull and limp. For sautéed kale, this takes about 5–7 minutes after wilting. For roasted, it should have crispy edges but still yield to a fork.
Is kale safe to eat during pregnancy? Yes, as long as it’s thoroughly washed to remove dirt and potential bacteria. Cooking it is the safest option. If eating raw, wash well and consider massaging with lemon or oil.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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