Kale Recipes


1 bunch kale
1 small onion sliced or diced
1 apple diced (optional)
2 cloves garlic diced
2 t olive or sesame oil
1 T soy sauce
½ C chicken or vegetable stock (optional)

Sauté onion and garlic in olive oil until fragrant (7-10 min).  Add kale, stock (or, if needed, a small amount of water), and soy sauce and simmer until greens are almost tender, but not too soft. Add chopped apple and continue to simmer for a few more minutes.  Taste and adjust, and experiment with other spices.  Goes amazingly well over rice.


This is a very simple and surprisingly addictive way of eating kale.  Don’t fear the raw factor!  It becomes quite tender–just needs to be sliced into thin strips and marinated a bit.  You could even be daring and throw in some of those mustard greens for a spicy element.

Bunch of kale

Nuts of your choice

Olive oil

Lemon juice

Apple cider vinegar


First, remove the stems from the leaves of the kale.  You probably have your own method, but for those of you unused to this process, make an “ok!” symbol with your dominant hand, then shrink the “o” by sliding your pointer down into the web of your thumb.  Slide this “o” over the stem of a leaf of kale and pull the stem through, ripping the leaf off the stem.  Do this to all the leaves and make a nice, flat pile of them.  Then, grabbing them all as if one, roll them up like a cigar.  Now, slice this “cigar” thinly.  Stuff all the kale confetti into a mason jar (or a tupperware of some sort, if you don’t own any jars)–really pack it in there.  Toss in the nuts.  Now splash with oil, lemon juice, vinegar, and sprinkle with salt.  The amounts of these will vary according to your taste, but my warning is to go easy on the lemon juice, because it can become overpowering.  Then, close the jar, shake it up, and let it sit for twenty minutes or so before eating.  Shake it a couple times, if you can remember, in the meantime.  We threw a few jars of this in Wes’ backpack and enjoyed snacking on it at Gertrude’s Nose in Minnewaska, as we gazed down on the lovely valley we live in.


1 large onion, chopped
5 large cloves garlic, minced
pinch of crushed chilies (or to taste – we like it HOT!)
4 medium potatoes – abt. a pound – cubed (I leave skin on)
4 or 5 cups low sodium vegetable stock (or mix of water and stock)
1 small carrot, very finely chopped
6 ounces kale, washed, tough stems removed
1 Tbsp reduced sodium soy sauce
Dash of tabasco
salt and pepper if needed
Garnish – your choice (parsley, green onion, etc.)

Use a large pan. Over medium-high heat, ‘saute’ the onion in a little water until translucent. add garlic and chilies and cook a minute or two longer.  Add potatoes and carrots to soup pot and add the water or water and stock. Bring to a boil then lower heat and simmer until potatoes are soft.  Mash the potatoes very very slightly (just crushing them, not turning them into mashed potatoes!).  Roll the washed and de-stemmed kale up into tight bundles and slice as thinly as you can with a sharp knife.  Add kale to soup pot and add in the reduced sodium soy sauce. Bring back to the boil, then lower heat to simmer to cook the kale. When the kale IS soft, add tabasco and freshly ground pepper and taste for seasoning, correcting if needed. (Note, depending on the size and shape of your pan and the heat you use to cook the soup, you may need to add a little more liquid to bring it to the desired consistency.)  Garnish, if you like, and serve.

1 thought on “Kale Recipes

  1. This was seriously yummy! However after finishing the whole bowl I’m pretty sure that I made it with only mustard greens:) so tomorrow I’ll be trying it with the other pile of greens! Oops.

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