15+ Best Kale Recipes

Looking for easy kale recipes? Kale is one of the most nutrient dense foods on the planet. Here are the best ways to eat it.

Kale salad

Want to eat more kale but not sure where to start? We’ve got you covered. Alex and I have been on a mission for years to get more leafy greens into our diet. Why? They’re a healthy food full of nutrients and fiber. We’ve been collecting all the best ways to eat kale, from kale chips to kale salad to kale lasagna. Ready to start tasting?

Kale nutrition

But first! Let’s talk nutrition. Leafy greens like kale are some of the healthiest foods you can eat! Kale is full of nutrients, antioxidants, and fiber. One cup of raw kale is only 33 calories, 6 grams of carbs (2 of which are fiber), and 3 grams of protein. Because of its low calorie content, kale is among the most nutrient-dense foods on earth. Eating more of this cruciferous vegetable is a great way to increase the total nutrient content of your diet. So the big takeaway: EAT MORE KALE!

Tuscan kale and curly kale

Types of kale

There are a few main types of kale you can find at the grocery store. Here’s a breakdown:

  • Tuscan kale has dark green, flat leaves and a mellow flavor. It’s also sometimes called Lacinato or dinosaur kale. It’s common in Italian dishes like our Best Kale Salad or Tuscan Vegetable Stew (Ribollita).
  • Curly kale is brighter green and very curly! Curly kale can be a bitter more bitter and spicy. If you’re eating it raw, make sure to massage it like in our Massaged Kale Pomegranate Salad, which removes the bitterness and gives it a sweeter flavor.
  • Baby kale is often included in leafy green mixes that are sold in boxes in grocery stores. You can also often find it at farmer’s markets. Baby kale has a super mild flavor and is much more tender. You won’t have to cut baby kale since it’s already in small leaves.

And now, our best kale recipes!

Video: How to cut kale

Wondering how to stem kale or chop kale but not sure the best way? Alex and I have toyed with various methods over the years, but we’ve finally ended up with one that is slick and simple. We use this method all the time, like when we make the kale recipes below. Check out the video below to see the best way to chop kale.

Print
Sides to go with lasagna

Best Kale Lasagna Recipe


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 1x

Description

This best kale lasagna recipe has a spicy kale filling, and uses cottage cheese for a unique twist on the classic ricotta filling. It’s a crowd pleaser!


Scale

Ingredients

  • 1 1/4 pounds kale (around 3 bunches)
  • 3 garlic cloves
  • 3 tablespoons olive oil
  • 1 teaspoon red pepper flakes
  • 2 teaspoonkosher salt, divided
  • 28-ounce can crushed tomatoes (with herbs if possible)
  • 1 teaspoon lemon juice
  • 4 cups cottage cheese
  • 3/4 cups Parmesan cheese
  • 2 1/2 cups mozzarella cheese
  • 1 teaspoon fresh ground black pepper
  • 1 pound no-boil whole wheat lasagna noodles (or noodles cooked according to the package instructions)

Instructions

  1. Preheat oven to 375°F.
  2. Prepare the kale: Bring a large pot of salted water to a boil. Roughly chop the kale. Boil the kale leaves for 2 minutes, then drain and rinse under cold water until cool enough to handle. Using a towel, wring out as much water as possible from the kale. Chop it and season with kosher salt and pepper.
  3. Make the tomato sauce: Meanwhile, mince the garlic. In a cold saucepan, combine garlic, olive oil, red pepper flakes (or less depending on your spice tolerance), and 1 teaspoon kosher salt. Bring to medium high heat, stirring as the mixture heats up. Saute for about 30 seconds, then add the crushed tomatoes. Simmer for 5 to 10 minutes until thickened. Remove from heat and stir in the lemon juice.
  4. Make the filling: Strain out all liquid from the cottage cheese (squeeze it in a strainer). Add the Parmesan cheese, 1 1/2 cups mozzarella cheese, 1 teaspoon kosher salt and 1 teaspoon fresh ground pepper.
  5. Assemble the lasagna: Place a thin layer of tomato sauce in the bottom of a 9” x 13” baking dish. Cover the sauce with a layer of noodles, then half of the cheese mixture, half of the kale, and half of the remaining sauce. Add another layer of noodles, the remaining cheese, and the remaining kale. Top with the remaining noodles, then the remaining sauce. Sprinkle the top with 1 cup mozzarella cheese and 1/4 cup Parmesan cheese.
  6. Bake for 45 minutes, until bubbly and browned. Let stand for 10 minutes before serving.

Notes

Adapted from Vegetarian Times

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Italian

Keywords: Kale Recipes, Kale Lasagna

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

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