I’m one of those people who genuinely loves kale. For me, I love it raw in a salad with a lemony vinaigrette or chopped up and tucked into a vegetable soup. If you’re a fan of growing your own food, kale is likely already on your list of must-have crops—or maybe it’s about to be. This leafy green has earned its spot as a staple in gardens and kitchens worldwide, thanks to its hardiness, nutritional benefits, and incredible versatility. Whether you’re harvesting kale from your garden, planning to plant it this year, or picking up a fresh bunch at the farmer’s market, there are countless ways to enjoy it. To inspire your meals, we’re sharing five easy kale recipes that highlight this superfood’s potential in creative and delicious ways.
One reason kale is so beloved is its adaptability. It thrives in a variety of climates, often extending well into colder months. But the real magic happens in the kitchen, where kale transforms into everything from tender salad greens to a hearty base for soups and casseroles. For best results, always give your kale a good wash to remove any grit, especially if you’re using fresh kale straight from the garden. And don’t shy away from those stems—they can be chopped finely and added to soups or sautés for an extra boost of fiber and texture.
Kale’s thick leaves and slightly earthy flavor make it a standout ingredient, but it’s important to treat it right. Massaging kale with a little olive oil, lemon juice, or dressing can soften its tough fibers, making it tender and delicious for raw preparations like salads. When cooking kale, a quick sauté with garlic or onions will enhance its flavor without overpowering it. And if you’re adding kale to soups or casseroles, stir it in toward the end of cooking to preserve its vibrant color and nutrients.
What makes the following recipes so approachable is their simplicity. Whether you’re an experienced cook or just starting to experiment with kale, these five easy kale recipes are designed to showcase the best of this ingredient without overcomplicating things. From a comforting slow cooker soup to savory kale pancakes that might just redefine your idea of breakfast, there’s something here for every palate.
If you’ve ever been unsure about how to make kale shine in your kitchen, this collection will guide you through simple, flavorful techniques that make the most of this leafy green. Ready to dive in? Let’s explore five easy kale recipes that will transform your view of this nutrient-packed superfood!
The Mood: Savory and Surprising
Fennel and Kale Pancakes
Who says pancakes have to be sweet? These Fennel and Kale Pancakes are a savory take on the breakfast staple, blending chickpea flour, tender kale, and thinly sliced fennel with a warm curry kick. Topped with a creamy tahini sauce, these pancakes are as satisfying as they are unique.
The kale is sautéed until just wilted, which softens its texture and enhances its slightly earthy flavor. Fennel adds a fresh, licorice-like note that pairs beautifully with the kale, while chickpea flour creates a gluten-free base that’s hearty and filling. The tahini sauce, brightened with lemon juice and garlic, ties everything together with a creamy finish.
These pancakes work just as well as a light brunch as they do for a quick weeknight dinner. Serve them warm, topped with chickpea and fennel salad for a complete meal that’s nutritious, delicious, and anything but ordinary.
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Fennel and Kale Pancakes
If you’re tired of sweet and syrupy pancakes for breakfast, this recipe for Fennel and Kale Pancakes might be the savory twist you’ve been looking for!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 2
- Category: Breakfast
Ingredients
- 1/2 cup chickpea flour
- 6 tablespoons extra-virgin olive oil, divided
- Kosher salt
- 3 garlic cloves, peeled and divided
- 1 15-ounce can chickpeas, drained
- 1 tablespoon curry powder
- 1 small bunch Tuscan kale, stemmed and leaves torn
- 1 small fennel bulb, fronds (the leafy top) removed, and very thinly sliced
- 1/4 cup tahini
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Whisk together chickpea flour, 1 tablespoon oil, pinch of salt, and 1/2 cup warm water in a medium bowl. Let sit for up to 1 hour, so flour mixture hydrates.
- Heat 2 tablespoons oil and 2 garlic cloves over medium heat in a nonstick skillet for about 3 minutes, until garlic cloves are lightly browned.
- Add chickpeas and increase to medium-high heat, cooking 6 to 8 minutes until chickpeas are lightly browned.
- Add curry powder and toss to coat chickpeas. Season with salt.
- Add kale pieces to pan and cook for 2 minutes, until kale wilts.
- Transfer skillet contents to a medium-sized bowl, add fennel, and toss to combine.
- Grate remaining garlic into a small bowl, whisk in tahini, lemon juice, 2 tablespoons oil, and 2 tablespoons water until thick and smooth. Season with salt.
- In skillet, heat 1 1/2 teaspoons oil over medium-high, and add half of the flour batter to the center of the skillet until it spreads out to a thin 7-inch pancake. Cook about 2 to 3 minutes, undisturbed, until browned and crisp on the bottom.
- Flip the pancake and cook on the other side for about 1 minute. Transfer pancake to a plate and repeat with remaining 1 1/2 teaspoon oil and batter for a second pancake.
- Top each pancake with chickpea salad, and drizzle with tahini sauce.
- Serve warm.
Learn more about this recipe in Savory Fennel and Kale Pancakes You’ll Flip For.
The Mood: Light and Refreshing
Kale Salad
This Kale Salad turns simple ingredients into something extraordinary. Massaging a lemon-Dijon dressing into kale transforms it from tough and bitter to tender and flavorful. Optionally, you can top it with sweet apple slices, crunchy almonds, and creamy feta or goat cheese to make it a true crowd-pleaser, but it’s also great without all the fixins!
The secret is in the massage. Gently rubbing the dressing into the kale breaks down its fibers, making it soft and silky while infusing every leaf with tangy, zesty flavor. The crisp apples and nuts add texture, while the cheese brings richness that perfectly complements the greens.
Whether you’re serving it as a side dish, enjoying it as a light lunch, or making it the base for grilled chicken or tofu, this salad is endlessly adaptable.
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Kale Salad
If you’re going to go to the trouble of planting kale, you should reap the benefit with a fresh salad. Don’t skip the massage step—your salad will come out better than any kale salad you’ve had before!
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: Makes 4 cup salad 1x
- Category: Salads & Dressings
Ingredients
- 2 tablespoons lemon juice (fresh is best)
- 1/2 teaspoon salt
- 1 clove minced garlic
- 1/4 cup olive oil
- 4 cups chopped kale, no ribs (baby kale is best, but go for the freshest you can find)
- 1 teaspoon Dijon mustard
- 2 tablespoons sliced almonds (toasting optional)
- 1 small apple, cored and thinly sliced (skin optional)
- 2 tablespoons feta or goat cheese
Instructions
- Combine the lemon juice, olive oil, mustard, and salt in a large mixing bowl.
- Add the kale.
- With clean hands, gently massage the dressing into the kale; this helps break down the cell walls and make the leaves more tender and delicious.
- Add almonds and apples.
- Sprinkle with cheese.
- Refrigerate until ready to serve. The salad will keep in the fridge for several days.
Learn more about this recipe in The Simple Kale Salad That’s Always a Hit.
The Mood: Fast and Flavorful
Ground Turkey and Kale Soup
This Ground Turkey and Kale Soup is the ultimate one-pot meal. Lean ground turkey, tender kale, and a medley of vegetables come together in a savory broth, creating a dish that’s both comforting and nutritious.
The soup starts with a base of sautéed onions, carrots, and celery, which add a natural sweetness to the broth. Ground turkey provides a hearty protein, while kale brings its vibrant, earthy flavor and tender texture. Fire-roasted tomatoes add a hint of smokiness, while herbes de Provence infuse the dish with fragrant, warming notes.
It’s perfect for meal prep or a cozy dinner on a chilly evening. Serve it with crusty bread for a complete meal that’s simple, satisfying, and packed with flavor.
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Ground Turkey and Kale Soup
This hearty and healthy ground turkey and kale soup is a bonafide people pleaser, with just enough tender kale and filling turkey to make even the pickiest eaters happy.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves 4-6 1x
- Category: Soups
Ingredients
- 1 tablespoon olive oil
- 1 cup diced shallots
- 3 carrots, sliced
- 3 celery stalks, sliced
- 1 red bell pepper, seeded and diced
- 1 pound ground turkey
- 1/4 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1 teaspoon herbes de Provence
- 3 garlic cloves, minced 4 cups chicken broth
- 1 (14-ounce) can fire-roasted diced tomatoes
- 1 cup cooked white rice (see Note)
- 4 cups kale, stemmed, leaves chopped
- 1/4 cup chopped fresh parsley, for garnish
- Grated Parmesan cheese, for garnish
Instructions
- In a large pot, heat the olive oil over medium-high heat. Add the shallots, carrots, celery, and bell pepper and cook, stirring, until softened, about 10 minutes.
- Add the turkey, season with the salt and black pepper, and cook, stirring, until the turkey is fully cooked, 6 to 7 minutes.
- Add the herbes de Provence and garlic and cook for 1 minute.
- Stir in the broth, tomatoes, and rice. Bring to a boil.
- Add the kale, cover, reduce the heat to low, and simmer for 15 to 20 minutes.
- Taste and add more salt and pepper, if needed.
- Ladle into bowls, garnish with parsley and Parmesan, and serve.
Notes
- One-third cup dry rice equals about 1 cup cooked rice
Learn more about this recipe in Easy Ground Turkey and Kale Soup for Any Night.
The Mood: Cozy and Slow
Vegetarian Slow Cooker Kale Soup
With creamy cannellini beans, fresh tomatoes, and tender kale, this Vegetarian Slow Cooker Kale Soup is comfort food at its finest.
The slow cooker does most of the work here, allowing the flavors to meld together beautifully. Kale softens without losing its structure, while a blend of basil, oregano, and rosemary brings a warm, savory aroma. Cannellini beans add creaminess and protein, making this soup hearty enough to stand on its own.
Serve it with a slice of garlic bread or sprinkle of Parmesan cheese for a comforting meal that feels like a warm hug on a cold day.
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Slow Cooker Kale Soup
Soup is such a satisfying meal. And with a slow cooker, you can just set it and forget it, and come back to this hearty, flavorful Slow Cooker Kale Soup.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: Serves 4
- Category: Soups
Ingredients
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 2 cups broth (your choice; low-sodium is best)
- 1 1/2 cups cooked cannellini beans, or 1 can, drained and rinsed
- 1 1/2 cups diced fresh tomatoes, or 1 14.5-ounce can, with juice
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1/2 teaspoon rosemary
- 3 cups chopped kale (OK to include the stems/ribs)
- Optional: diced carrots, celery, turnips, etc.
Instructions
- Sauté the onion and garlic in olive oil in a pan over medium heat.
- Stir in the tomatoes to deglaze the pan.
- Pour the onion/garlic/tomato mixture into your slow cooker.
- Add the cannellini beans, spices, and kale.
- Pour broth over vegetables and stir.
- Slow cook on low for about 6 hours; or on high for about 4 hours.
- Serve with crusty garlic bread.
Notes
- If you add carrots, celery, or another crunchy vegetable, you may need to add a little more liquid. Extend your slow cooking time by at least an hour.
- Slow-cooked soup only gets better with time.
Learn more about this recipe in Comforting Vegetarian Kale Soup Done Slow.
The Mood: Comfort in Every Bite
Creamy Chicken and Kale Casserole
Casseroles are the ultimate comfort food, and this Creamy Chicken and Kale Casserole hits all the right notes. With tender whole-wheat penne, creamy ricotta, and hearty kale, it’s the perfect combination of indulgence and nutrition.
Kale adds color and flavor, balancing the rich cheeses with its slight earthiness. Lemon zest and Pecorino Romano brighten the dish, while the chicken makes it a filling, protein-packed meal. The key to this recipe is sautéing the onion, garlic, and kale before mixing them with the pasta and cheese, ensuring that every bite is bursting with flavor.
Baked until golden and bubbly, this casserole is perfect for family dinners or entertaining guests. Serve it with a side salad or crusty bread for a meal that’s as comforting as it is delicious.
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Creamy Chicken and Kale Casserole
A simple white sauce with whole-wheat penne and kale, this is one of my everyday favorites. The flavors are cheesy and adding a leafy green, like kale, is a fun way to incorporate healthy vegetables into your dinner routine. I love how it wilts slightly with the heat and surrounds the chicken for a creamy bite.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 6 to 8 1x
- Category: Entrées
Ingredients
- 1 (13.25-ounce) box whole- wheat penne
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 garlic clove, minced
- 1 1/2 pounds kale, stems removed, torn into bite-size pieces
- 32 ounces ricotta cheese
- 1 cup shredded mozzarella and provolone mixture or Italian cheese blend
- 3/4 cup grated Pecorino Romano cheese
- 1/2 cup finely minced flat-leaf parsley
- 2 large eggs
- 1 tablespoon grated lemon zest
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 3 cups chopped or shredded cooked chicken breast meat
Instructions
- Preheat the oven to 350 degrees F and lightly coat a 9 × 13-inch baking dish with cooking
- Bring a large pot of water to a boil. Add the penne and cook until al dente, drain, and return to the pot.
- Meanwhile, in a large skillet melt the butter and olive oil over medium heat. Add the onion and garlic and sauté for about 3 minutes, until soft. Add the kale, cover, and cook until the kale is slightly wilted, 5 to 7 minutes. Add the kale mixture to the pot with the pasta.
- In a large bowl, mix the ricotta, other cheeses, parsley, eggs, lemon zest, salt, pepper, and nutmeg until well combined.
- Add the chicken and the kale and pasta mixture and mix until well combined. Transfer to the baking dish and bake for 30 minutes until golden. Serve.
Notes
- To cook the chicken, place 3 boneless, skinless chicken breasts on a baking sheet and bake at 350 degrees F for 30 minutes. Remove from the oven and shred or chop.
Learn more about this recipe in Creamy Chicken and Kale Casserole for Dinner Tonight.
With these five easy kale recipes, you’ll have no trouble finding new ways to enjoy this versatile green. Whether you’re savoring the creaminess of a casserole, the heartiness of a soup, or the refreshing crunch of a salad, kale proves it’s a superstar in the kitchen.
Looking for more inspiration? Try kale in stir-fries, smoothies, or even homemade kale chips. Its unique ability to shine in both raw and cooked dishes makes it a must-have for any home cook.
Have you tried any of these easy kale recipes? Share your favorites or creative twists in the comments below, and don’t forget to check out our Kale Gardening Guide to grow your own greens and elevate your cooking even further!
