Lacinato Kale Recipes
Lacinato Kale Recipes
Lacinato kale, also known as Tuscan kale, dinosaur kale, or black kale, is a popular variety of kale used in a variety of recipes due to its slightly sweeter and more delicate flavor than collard greens. Its deep, dark green leaves are tender enough to enjoy raw, but they also hold up well in cooked dishes. Below are some common ways to use Lacinato kale in recipes:
kale in recipes
Table of Contents
1.1: Massaged Kale Salad Recipe. 1
3.1. Tuscan White Bean and Kale Soup. 5
3.3. Ribollita (Tuscan Bread and Kale Stew) 6
3.4. Chicken, Kale, and Wild Rice Soup. 6
3.6. Sweet Potato and Kale Soup. 7
3.7. Kale and Chickpea Stew.. 7
5. Kale in Smoothies and Juices. 9
5.3. Tropical Kale Smoothie. 10
5.4. Kale and Berry Detox Smoothie. 10
5.5. Green Ginger Kale Juice. 10
6. Kale in Pasta and Grain Bowls. 11
6.1. Kale and Lemon Pesto Pasta. 11
6.2. Kale and Quinoa Salad Bowl 12
6.3. Creamy Kale and Mushroom Pasta. 12
6.4. Kale and Sweet Potato Grain Bowl 13
6.5. Kale and Chickpea Pasta Bowl 13
7. Kale in Casseroles and Bakes. 14
7.1. Kale and Cheddar Quiche. 14
7.2. Kale and Sweet Potato Casserole. 15
7.4. Creamy Kale and Mushroom Pasta Bake. 16
7.5. Kale and Potato Gratin. 16
8.1. Kale and Mushroom Pizza. 17
8.3. Kale and Feta White Pizza. 19
8.4. Kale and Pepperoni Pizza. 19
8.5. Kale Cauliflower Crust Pizza. 20
1. Salads
1.1: Massaged Kale Salad Recipe
- Massaged kale salad is a simple yet delicious way to enjoy raw kale by softening its texture and reducing its natural bitterness. The process of massaging the kale with olive oil, lemon, and salt makes it tender and flavorful.
Ingredients:
- 1 bunch of Lacinato kale (or any kale variety), stems removed and leaves chopped
- 1-2 tablespoons of olive oil
- Juice of 1 lemon (or about 2 tablespoons)
- A pinch of sea salt
- Pepper to taste
- Optional additions:
- 1 avocado, sliced
- ¼ cup toasted nuts (like almonds, walnuts, or pine nuts)
- ¼ cup dried cranberries or raisins
- Grated Parmesan or feta cheese for extra flavor
- Chopped apple or pear for a touch of sweetness
Instructions:
- Prepare the Kale: Wash the kale leaves and dry them thoroughly. Remove the tough stems, and then chop or tear the kale leaves into bite-sized pieces.
- Massage the Kale: Place the chopped kale into a large bowl. Add the olive oil, lemon juice, and a pinch of salt. Using your hands, gently massage the kale for 3-5 minutes. This helps to break down the fibers, making the leaves more tender and easier to eat. The kale will turn darker green and shrink in volume.
- Add Seasonings: Once massaged, taste the kale. Add more salt, pepper, or lemon juice if needed.
- Mix in Optional Ingredients: Add any of the optional ingredients like avocado slices, nuts, dried fruit, cheese, or fruit, depending on your preference.
- Serve: Serve the massaged kale salad as a side dish or top it with a protein like grilled chicken or tofu for a complete meal.
Tips:
- Massaging the kale in advance and letting it sit for a bit allows the flavors to blend better.
- You can add a simple dressing like a balsamic vinaigrette or tahini for extra flavor, but the lemon juice and olive oil typically provide enough dressing.
- This salad is nutrient-dense and can be customized to suit your taste!
1.2.Kale Caesar Salad:
A twist on the classic Caesar, using raw Lacinato kale as the base. The sturdy leaves hold up well to creamy Caesar dressing, croutons, and parmesan cheese.
A Kale Caesar Salad is a nutritious twist on the classic Caesar, substituting kale for romaine lettuce. The hearty, slightly bitter leaves of kale pair perfectly with creamy Caesar dressing, crispy croutons, and Parmesan cheese.
Ingredients:
- 1 bunch of Lacinato kale (or curly kale), stems removed and leaves chopped
- ½ cup of freshly grated Parmesan cheese
- 1 cup croutons (homemade or store-bought)
- Freshly cracked black pepper to taste
- Optional: Grilled chicken, shrimp, or tofu for added protein
For the Caesar Dressing:
- 2 cloves garlic, minced
- ½ cup mayonnaise (or Greek yogurt for a lighter version)
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 teaspoons anchovy paste (optional, for a more traditional Caesar flavor)
- ¼ cup grated Parmesan cheese
- Salt and freshly cracked pepper to taste
- 2 tablespoons olive oil
Instructions:
- Prepare the Kale: Wash the kale thoroughly, remove the tough stems, and chop the leaves into bite-sized pieces. If desired, you can massage the kale with a bit of olive oil and salt to soften the leaves. This step is optional but helps reduce kale’s bitterness and makes the leaves more tender.
- Make the Caesar Dressing: In a small bowl, whisk together the minced garlic, mayonnaise (or yogurt), lemon juice, Dijon mustard, Worcestershire sauce, anchovy paste (if using), and Parmesan cheese. Slowly drizzle in the olive oil while whisking to emulsify the dressing. Season with salt and pepper to taste.
- Toss the Salad: In a large bowl, toss the chopped kale with the Caesar dressing. Make sure the leaves are well-coated.
- Add Croutons and Parmesan: Top the salad with croutons and freshly grated Parmesan cheese. Toss lightly to combine.
- Add Optional Protein: If using, add grilled chicken, shrimp, or tofu on top of the salad to make it more filling.
- Serve: Serve the Kale Caesar Salad immediately, garnished with extra Parmesan and a sprinkle of black pepper.
Tips:
- Homemade croutons: You can make your own croutons by blending cubed bread with olive oil, garlic, and herbs, then baking until crispy.
- Anchovy substitute: If you don’t like anchovy paste, you can omit it or replace it with a bit of capers or additional Worcestershire sauce for a similar umami flavour.
This Kale Caesar Salad is a lovely, strong upgrade to the typical, perfect for lunch or dinner!
2. Sautéed or Stir-Fried
Sautéed or Stir-Fried Kale Recipe
Sautéed or stir-fried kale is a quick, flavourful (Tasty) way to enjoy this nutritious green. The heat softens the leaves, reducing bitterness while preserving its vibrant color(colour) and nutrients. You can sauté kale on its own or add it to stir-fries with other vegetables or proteins.
Ingredients:
- 1 bunch Lacinato kale (or curly kale), stems removed and leaves chopped
- 2 tablespoons olive oil (or vegetable oil for stir-fry)
- 2-3 cloves garlic, minced
- Salt and pepper to taste
- Juice of ½ lemon (optional)
- Optional for stir-fry:
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon ginger, minced
- ½ cup sliced vegetables (like bell peppers, carrots, or mushrooms)
- Protein like tofu, shrimp, or chicken (optional)
Instructions:
Sautéed Kale:
- Prepare the Kale: Wash and dry the kale thoroughly. Remove the tough stems and chop the leaves into bite-sized pieces.
- Heat the Oil: In a large skillet or sauté pan, heat the olive oil over medium heat. Once hot, add the minced garlic and sauté for about 30 seconds, until fragrant.
- Add the Kale: Add the chopped kale to the pan. Stir to coat the leaves in oil and garlic. Sauté for 5-7 minutes, stirring occasionally, until the kale wilts and becomes tender.
- Season: Season with salt, pepper, and a squeeze of lemon juice for brightness.
- Serve: Serve the sautéed kale as a side dish, or mix it into grains or pasta for a complete meal.
Stir-Fried Kale:
- Prepare the Ingredients: In addition to the kale, prepare your other vegetables and protein (if using) by slicing them thinly and setting them aside.
- Heat the Oil: In a wok or large skillet, heat the vegetable oil over high heat. Add the minced garlic and ginger, stir-frying for 30 seconds.
- Add the Protein (Optional): If using a protein like chicken, shrimp, or tofu, add it to the wok and stir-fry until cooked through. Remove and set aside.
- Stir-Fry the Vegetables: Add the kale and any additional vegetables (like peppers or mushrooms) to the wok. Stir-fry for 3-5 minutes until the kale wilts and the other vegetables are tender but still crisp.
- Season: Add soy sauce and a drizzle of sesame oil for flavor. Stir well to combine.
- Return Protein: If you set aside any cooked protein, add it back to the wok and toss to combine.
- Serve: Serve the stir-fried kale with rice, noodles, or as a side dish.
Tips:
- For extra flavour in sautéed kale, add red capsicum flakes for a hint of spice or healing vinegar for a touch of sweetness.
- In stir-fries, you can add oyster sauce or hoisin sauce for a deeper umami flavour.
Both sautéed and stir-fried kale are versatile, healthy, and delicious ways to enjoy kale in various meals!
3. Kale in Soups and Stews
Kale is a perfect adding to soups and states because it retains its texture and flavour even after simmering. Its hearty leaves provide extra nutrients and a subtle earthiness to broths, making soups more filling and nutritious.
Popular Soup and Stew Recipes with Kale:
3.1. Tuscan White Bean and Kale Soup
- Ingredients:
- Lacinato kale
- Cannellini beans
- Carrots, onions, celery
- Garlic
- Chicken or vegetable broth
- Crushed tomatoes
- Olive oil, rosemary, and thyme
- Description: This classic Italian soup features tender kale simmered with white beans, vegetables, and herbs in a light tomato broth. It’s both hearty and healthy.
- Tip: Serve with crusty bread for a complete meal.
3.2. Kale and Sausage Soup
- Ingredients:
- Kale (any type)
- Italian sausage (sweet or spicy)
- Potatoes
- Garlic and onions
- Chicken broth
- Cream (optional, for a richer soup)
- Description: This is a comforting, hearty soup made with browned sausage, tender kale, and creamy potatoes. A splash of cream gives it a smooth, velvety texture, making it similar to the popular Zuppa Toscana.
- Tip: Add red pepper flakes for extra spice.
3.3. Ribollita (Tuscan Bread and Kale Stew)
- Ingredients:
- Kale (Lacinato is traditional)
- Stale bread
- Cannellini beans
- Carrots, onions, celery
- Garlic, tomatoes
- Olive oil and Parmesan
- Description: Ribollita is a rustic Italian stew that makes use of leftover bread and beans. Kale is added for both flavour and texture. The bread thickens the stew, making it incredibly hearty.
- Tip: Let the soup sit overnight to let the Flavors meld.
3.4. Chicken, Kale, and Wild Rice Soup
- Ingredients:
- Shredded chicken
- Lacinato kale
- Wild rice
- Garlic, onions, carrots
- Chicken broth
- Fresh herbs (like thyme or parsley)
- Description: This nourishing soup combines protein-rich chicken and wild rice with tender kale in a savory broth. The kale adds both color and nutrients to this comforting dish.
- Tip: Add a squeeze of lemon juice before serving to brighten the flavors.
3.5. Lentil and Kale Stew
- Ingredients:
- Green or brown lentils
- Curly or Lacinato kale
- Carrots, celery, onions
- Garlic, cumin, paprika
- Vegetable broth
- Tomatoes (canned or fresh)
- Description: This vegan-friendly stew features protein-packed lentils, kale, and a flavorful broth with warming spices. It’s perfect for a filling, plant-based meal.
- Tip: Add a dollop of yogurt or sour cream for extra creaminess.
3.6. Sweet Potato and Kale Soup
- Ingredients:
- Sweet potatoes
- Kale
- Ginger, garlic
- Coconut milk
- Vegetable or chicken broth
- Description: Sweet potato and kale combine in this creamy, slightly sweet soup. Ginger adds warmth, and coconut milk creates a smooth, rich texture. It’s a comforting yet vibrant dish.
- Tip: Garnish with toasted coconut flakes or fresh cilantro.
3.7. Kale and Chickpea Stew
- Ingredients:
- Chickpeas (canned or cooked)
- Kale
- Onions, garlic
- Crushed tomatoes
- Spices like cumin, turmeric, and coriander
- Vegetable broth
- Description: This flavourful stew is filled with protein-rich chickpeas and hearty kale in a fragrant, spiced tomato broth. It's a hearty vegan option that’s satisfying and full of flavor.
- Tip: Serve with naan or flatbread for dipping.
Tips for Using Kale in Soups and Stews:
- When to add kale: Add kale in the last 5-10 minutes of cooking to keep it from getting too soft. It should wilt but still retain some texture.
- Types of kale: Lacinato (Tuscan) kale is often used for soups because of its tender texture, but curly kale works well too. Lacinato has a slightly milder flavor.
- Freezing tip: Kale holds up well in soups even after freezing, so these recipes are excellent for meal prep.
Adding kale to soups and stews boosts the dish’s nutritional content while providing a satisfying texture and flavour.
4.Kale Chips Recipe
Kale chips are a healthy, crispy snack made by baking kale leaves until they become light and crunchy. They’re easy to make, customizable with different seasonings, and a great alternative to traditional chips.
Ingredients:
- 1 bunch of Lacinato kale (or curly kale), stems removed
- 1-2 tablespoons olive oil
- Salt to taste
- Optional seasonings:
- Garlic powder
- Smoked paprika
- Nutritional yeast (for a cheesy flavor)
- Chili powder or cayenne pepper (for a spicy kick)
Instructions:
- Preheat the Oven: Preheat your oven to 300°F (150°C). A lower temperature helps the kale chips bake evenly and prevents burning.
- Prepare the Kale: Wash and thoroughly dry the kale leaves. Remove the tough stems and tear the leaves into bite-sized pieces.
- Toss with Olive Oil: Place the kale pieces in a large bowl. Drizzle with olive oil and toss well to ensure all the leaves are lightly coated. Be careful not to use too much oil; a little goes a long way.
- Season: Shake the kale with salt and any additional flavours you like. Toss again to distribute the flavour regularly.
- Arrange on a Baking Sheet: Spread the kale pieces in a single layer on a baking sheet. Make sure the leaves aren’t overlapping to ensure even crisping.
- Bake: Place the baking sheet in the preheated oven. Bake for 21-26 minutes, flipping the kale halfway through. Keep an eye on the kale during the last few minutes to make sure it doesn’t burn. The kale should be crisp but not brown.
- Cool and Serve: Once baked, remove the kale chips from the oven and let them cool slightly. They’ll continue to crisp up as they cool. Serve immediately for the best texture.
Flavour Variations:
- Cheesy Kale Chips: Add a sprinkle of nutritional yeast before baking for a cheesy, savory flavor.
- Spicy Kale Chips: Add a pinch of chili powder or cayenne pepper for a bit of heat.
- Herbed Kale Chips: Toss with dried herbs like rosemary, thyme, or oregano for a fragrant twist.
Storage Tips:
- Store leftover kale chips in an airtight container for up to 2 days. However, they are best enjoyed fresh, as they can lose their crispness over time.
Kale chips are a quick, delicious, and nutrient-packed snack that can be seasoned to fit your taste preferences!
5. Kale in Smoothies and Juices
Kale is a popular ingredient in smoothies and juices due to its nutrient density, mild flavor when blended, and versatility. It pairs well with a variety of fruits and vegetables, making it easy to incorporate into healthy drinks.
Popular Kale Smoothies and Juices Recipes:
5.1. Green Power Smoothie
- Ingredients:
- 1 cup Lacinato kale (or curly kale), chopped
- 1 banana
- ½ cup frozen mango or pineapple
- 1 cup almond milk (or any milk of choice)
- 1 tablespoon chia seeds or flaxseeds
- 1 teaspoon honey or maple syrup (optional)
- Instructions: Blend all ingredients until smooth. Adjust sweetness if needed. This smoothie is packed with fiber, potassium, and vitamin C.
5.2. Kale and Apple Juice
- Ingredients:
- 1 cup kale, stems removed
- 2 green or red apples, cored
- 1 cucumber
- 1 inch piece of ginger
- ½ lemon, juiced
- Instructions: Add all elements to a juicer and procedure until smooth. Strain if needed. This juice is refreshing, with a balance of sweet apple and zesty lemon.
5.3. Tropical Kale Smoothie
- Ingredients:
- 1 cup kale, chopped
- 1 cup frozen pineapple
- ½ cup coconut water
- ½ orange, peeled
- 1 tablespoon coconut flakes (optional)
- Instructions: Blend kale, pineapple, coconut water, and orange until smooth. Add coconut flakes for extra tropical flavour. This smoothie is hydrating and rich in antioxidants.
5.4. Kale and Berry Detox Smoothie
- Ingredients:
- 1 cup kale, stems removed
- ½ cup frozen mixed berries (blueberries, raspberries, strawberries)
- ½ avocado
- 1 cup unsweetened almond milk (or water)
- 1 tablespoon hemp seeds (optional)
- Instructions: Blend all ingredients until creamy. The berries and avocado create a rich, smooth texture, and the smoothie is packed with antioxidants and healthy fats.
5.5. Green Ginger Kale Juice
- Ingredients:
- 1 cup kale
- 2 celery stalks
- 1 green apple
- 1-inch piece of fresh ginger
- ½ lemon, juiced
- Instructions: Run all ingredients through a juicer. This juice is bright, tangy, and has a kick of ginger, making it great for digestion and energy.
Tips for Using Kale in Smoothies and Juices:
- Blending vs. Juicing: In smoothies, the fiber from kale is retained, making it more filling. Juicing removes the fiber but concentrates nutrients.
- Pairing with Fruits: Kale’s slightly bitter taste is balanced by sweet fruits like bananas, berries, pineapple, and apples.
- Freeze kale: For convenience, freeze washed, chopped kale, and add it directly to smoothies. It also helps thicken the smoothie and keeps it cold.
- Smooth Texture: To ensure a smooth texture, blend kale with the liquid first before adding other ingredients.
Kale smoothies and juices are a great way to increase your daily intake of vitamins, minerals, and antioxidants, while enjoying a tasty, refreshing drink.
6. Kale in Pasta and Grain Bowls
Kale adds a nutritious and appetising element to pasta and grain bowls, providing texture and a boost of vitamins and minerals. Here are some delicious recipes to incorporate kale into your meals.
Popular Kale Pasta and Grain Bowl Recipes:
6.1. Kale and Lemon Pesto Pasta
- Ingredients:
- 8 oz whole wheat or gluten-free pasta
- 2 cups kale, stems removed
- ½ cup basil leaves
- ¼ cup pine nuts (or walnuts)
- 2-3 tablespoons olive oil
- Juice and zest of 1 lemon
- ½ cup Parmesan cheese, grated (optional)
- Salt and pepper to taste
- Instructions:
- Cook the pasta according to package instructions. Reserve ½ cup of pasta water before draining.
- In a food processor, combine kale, basil, pine nuts, olive oil, lemon juice, lemon zest, and Parmesan. Blend until smooth. If the mixture is too thick, add reserved pasta water until desired consistency is reached.
- Toss the pasta with the pesto until well coated. Season with salt and pepper. Serve with extra Parmesan if desired.
6.2. Kale and Quinoa Salad Bowl
- Ingredients:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 2 cups kale, chopped
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ cup feta cheese (optional)
- ¼ cup red onion, diced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
- Instructions:
- Cook quinoa in water or broth according to package instructions. Fluff with a fork and let it cool.
- In a large bowl, combine the cooked quinoa, kale, tomatoes, cucumber, red onion, and feta cheese.
- In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper. Pour the dressing over the salad and toss to combine.
6.3. Creamy Kale and Mushroom Pasta
- Ingredients:
- 8 oz pasta (fettuccine or penne work well)
- 2 cups kale, chopped
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup heavy cream (or coconut milk for a dairy-free version)
- ½ cup Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
- Instructions:
- Cook pasta according to package instructions. Reserve ½ cup of pasta water.
- In a skillet, heat olive oil over medium heat. Add mushrooms and sauté until browned, about 5-7 minutes. Add garlic and cook for an additional minute.
- Add the chopped kale and sauté until wilted. Pour in the cream and simmer until slightly thickened. Stir in Parmesan and season with salt and pepper.
-
- Toss the cooked pasta with the sauce, adding reserved pasta water as needed for consistency.
6.4. Kale and Sweet Potato Grain Bowl
- Ingredients:
- 1 cup farro or brown rice, cooked
- 1 large sweet potato, cubed and roasted
- 2 cups kale, chopped
- 1 avocado, sliced
- ¼ cup dried cranberries or pomegranate seeds
- ¼ cup pumpkin seeds or walnuts
- 2 tablespoons balsamic vinaigrette
- Instructions:
- Preheat the oven to 425°F (220°C). Toss sweet potato cubes with olive oil, salt, and pepper, and roast for 20-25 minutes until tender.
- In a bowl, layer the cooked grain, roasted sweet potatoes, kale, avocado, cranberries, and pumpkin seeds.
- Drizzle with balsamic vinaigrette before serving.
6.5. Kale and Chickpea Pasta Bowl
- Ingredients:
- 8 oz pasta (fusilli or penne)
- 1 can chickpeas, drained and rinsed
- 2 cups kale, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- Salt and pepper to taste
- Instructions:
- Cook pasta according to package instructions. Reserve some pasta water before draining.
- In a large skillet, heat olive oil over medium heat. Add garlic, chickpeas, cumin, smoked paprika, salt, and pepper. Cook for 5-7 minutes until chickpeas are warmed and slightly crispy.
- Add the kale and sauté until wilted. Toss the chickpea mixture with the pasta, adding reserved pasta water as needed for moisture.
Tips for Using Kale in Pasta and Grain Bowls:
- Cooking kale: If you prefer a softer texture, you can briefly steam or sauté the kale before adding it to pasta or grain bowls.
- Dressing and Sauces: Kale pairs well with creamy dressings, vinaigrettes, and sauces. Consider using tahini, lemon-based dressings, or pesto.
- Mixing textures: Combine kale with other grains, proteins, and crunchy toppings like nuts or seeds for a more satisfying meal.
These pasta and grain dishes with kale are not only lovely but also packed with nutrients, creation them perfect for healthy lunches or dinners!
7. Kale in Casseroles and Bakes
Kale is a versatile ingredient that can be easily incorporated into casseroles and bakes, adding flavour, nutrition, and a pop of colour. It pairs well with a variety of ingredients, making it a great addition to hearty dishes.
Popular Kale Casserole and Bake Recipes:
7.1. Kale and Cheddar Quiche
- Ingredients:
- 1 pie crust (store-bought or homemade)
- 2 cups kale, chopped
- 1 cup cheddar cheese, shredded
- 1 cup milk (or dairy-free alternative)
- 4 large eggs
- 1 small onion, diced
- Salt and pepper to taste
- Instructions:
- Preheat the oven to 375°F (190°C). Line a pie dish with the pie crust and set aside.
- In a skillet, sauté the diced onion until translucent. Add the chopped kale and cook until wilted. Remove from heat.
- In a mixing bowl, whisk together eggs, milk, salt, and pepper. Stir in the sautéed kale and onion, along with the shredded cheddar.
- Pour the mixture into the prepared pie crust. Bake for 35-40 minutes, or until the quiche is set and lightly golden. Let cool slightly before slicing.
7.2. Kale and Sweet Potato Casserole
- Ingredients:
- 2 cups kale, chopped
- 2 sweet potatoes, peeled and sliced
- 1 cup cottage cheese (or ricotta)
- 2 cups shredded cheese (like mozzarella or cheddar)
- 1 teaspoon garlic powder
- ½ teaspoon nutmeg
- Salt and pepper to taste
- Instructions:
- Preheat the oven to 375°F (190°C). In a large casserole dish, layer half of the sweet potato slices at the bottom.
- In a bowl, mix the cottage cheese, garlic powder, nutmeg, salt, and pepper. Spread half of this mixture over the sweet potatoes, followed by half of the chopped kale.
- Repeat the layers with the remaining sweet potatoes, cottage cheese mixture, and kale. Top with shredded cheese.
- Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
7.3. Kale and Rice Bake
- Ingredients:
- 2 cups cooked rice (brown rice, white rice, or quinoa)
- 2 cups kale, chopped
- 1 can black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup cheddar cheese, shredded
- 2 large eggs
- Instructions:
- Preheat the oven to 350°F (175°C). In a large mixing bowl, combine cooked rice, chopped kale, black beans, corn, cumin, chili powder, and half of the cheese.
- Beat the eggs in a separate bowl and mix them into the rice mixture.
- Transfer the mixture to a greased baking dish and top with the remaining cheese. Bake for 25-30 minutes, or until heated through and the cheese is melted.
7.4. Creamy Kale and Mushroom Pasta Bake
- Ingredients:
- 8 oz pasta (penne or fusilli)
- 2 cups kale, chopped
- 8 oz mushrooms, sliced
- 2 cups heavy cream (or a non-dairy alternative)
- 1 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- Salt and pepper to taste
- Instructions:
- Preheat the oven to 375°F (190°C). Cook the pasta according to package instructions; drain and set aside.
- In a large skillet, sauté garlic and mushrooms until tender. Add chopped kale and cook until wilted.
- In a mixing bowl, combine the heavy cream, half of the Parmesan, salt, and pepper. Stir in the cooked pasta and kale mixture.
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- Transfer to a baking dish, top with remaining Parmesan cheese, and bake for 20-25 minutes, until bubbly and golden.
7.5. Kale and Potato Gratin
- Ingredients:
- 4 cups potatoes, thinly sliced
- 2 cups kale, chopped
- 1 cup heavy cream
- 1 cup gruyere cheese, shredded
- 2 cloves garlic, minced
- Salt and pepper to taste
- Instructions:
- Preheat the oven to 375°F (190°C). In a greased baking dish, layer half of the potato slices at the bottom.
- In a bowl, mix heavy cream, garlic, salt, and pepper. Pour half of this mixture over the potatoes. Add half of the chopped kale and half of the cheese.
- Repeat the layers with the remaining potatoes, cream mixture, kale, and cheese.
- Cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, until the top is golden and the potatoes are tender.
Tips for Using Kale in Casseroles and Bakes:
- Pre-cook kale: Frying or steaming kale before adding it to casseroles helps reduce its volume and enhances its flavour.
- Layering: Kale can be used as a layer in casseroles, providing texture and nutrition without overpowering the dish.
- Cheese Pairings: Kale pairs well with cheeses like mozzarella, cheddar, or feta, which can add creaminess and richness to the dish.
- Seasoning: Don’t forget to season your casseroles well, as kale can absorb flavors from the other ingredients.
Kale in casseroles and bakes not only enhances the dish's nutritional profile but also contributes to a comforting and hearty meal perfect for family dinners or meal prep!Top of Form
8. Kale Pizza Recipes
Kale pizza is a delicious and healthy way to incorporate this nutritious green into your meals. It can be used as a topping, blended into sauces, or even as a crust. Here are some tasty kale pizza recipes to try!
8.1. Kale and Mushroom Pizza
- Ingredients:
- 1 pizza dough (store-bought or homemade)
- 2 cups kale, chopped
- 1 cup mushrooms, sliced
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: red pepper flakes for a spicy kick
- Instructions:
- Preheat the oven to 475°F (245°C).
- Roll out the pizza dough on a floured surface to your desired thickness and transfer it to a pizza stone or baking sheet.
- In a skillet, heat olive oil over medium heat. Add garlic and sliced mushrooms; sauté until mushrooms are tender. Add kale and cook until wilted. Season with salt and pepper.
- Spread the kale and mushroom mixture over the pizza dough. Top with mozzarella and Parmesan cheese. Sprinkle with red pepper flakes if desired.
- Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
8.2. Kale Pesto Pizza
- Ingredients:
- 1 pizza dough (store-bought or homemade)
- 2 cups kale, stems removed
- 1/2 cup basil leaves
- 1/4 cup pine nuts (or walnuts)
- 1/2 cup Parmesan cheese, grated
- 2-3 tablespoons olive oil
- 1 cup mozzarella cheese, shredded
- Salt and pepper to taste
- Instructions:
- Preheat the oven to 475°F (245°C).
- In a food processor, combine kale, basil, pine nuts, Parmesan cheese, olive oil, salt, and pepper. Blend until smooth to create the pesto.
- Roll out the pizza dough and spread the kale pesto evenly over it.
- Top with shredded mozzarella cheese.
- Bake for 12-15 minutes until the crust is golden and the cheese is melted and bubbly.
8.3. Kale and Feta White Pizza
- Ingredients:
- 1 pizza dough (store-bought or homemade)
- 2 cups kale, chopped
- 1 cup ricotta cheese
- 1/2 cup feta cheese, crumbled
- 1 cup mozzarella cheese, shredded
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: fresh herbs for garnish (like oregano or thyme)
- Instructions:
- Preheat the oven to 475°F (245°C).
- Roll out the pizza dough and transfer it to a pizza stone or baking sheet.
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add kale and cook until wilted. Season with salt and pepper.
- Spread ricotta cheese evenly over the pizza dough. Top with cooked kale, mozzarella, and crumbled feta cheese.
- Bake for 12-15 minutes until the crust is golden and the cheese is melted. Garnish with fresh herbs before serving.
8.4. Kale and Pepperoni Pizza
- Ingredients:
- 1 pizza dough (store-bought or homemade)
- 2 cups kale, chopped
- 1 cup pepperoni slices
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/2 cup pizza sauce (store-bought or homemade)
- 1 teaspoon Italian seasoning
- Instructions:
- Preheat the oven to 475°F (245°C).
- Roll out the pizza dough and transfer it to a baking sheet.
- Spread the pizza sauce over the dough. Sprinkle Italian seasoning on top.
- Layer kale, followed by mozzarella, pepperoni, and Parmesan cheese.
- Bake for 12-15 minutes until the crust is golden and the cheese is bubbly.
8.5. Kale Cauliflower Crust Pizza
- Ingredients:
- 1 head of cauliflower, riced
- 1 cup kale, chopped
- 1 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- Salt and pepper to taste
- Pizza toppings of choice (sauce, veggies, etc.)
- Instructions:
- Preheat the oven to 425°F (220°C).
- In a food processor, rice the cauliflower. Steam it until tender, then let it cool and squeeze out excess moisture.
- In a bowl, mix the riced cauliflower, chopped kale, mozzarella, Parmesan, egg, garlic powder, oregano, salt, and pepper until well combined.
- Spread the mixture onto a parchment-lined baking sheet in a pizza shape. Bake for 25-30 minutes until golden and firm.
- Remove from the oven, add your Favorite toppings, and return to the oven for an additional 10-15 minutes.
Tips for Kale Pizza:
- Pre-cook kale: Sautéing kale before adding it to pizza helps reduce moisture and enhances its flavour.
- Mix with other toppings: Kale pairs well with various toppings, so feel free to get creative with veggies, meats, and cheeses.
- Add spices: Seasoning the kale or the pizza itself can enhance the overall flavour. Consider using garlic powder, red pepper flakes, or Italian herbs.
Kale pizza is a delicious way to enjoy this nutrient-dense green while satisfying your pizza cravings!
Summary:
Lacinato kale, also known as has-been kale, is a nutrient-rich leafy green faultless for various recipes. Popular dishes include massaged salads, sautéed or stir-fried options, soups and stews, crispy kale chips, smoothies, grain bowls, casseroles, and pizzas. Its unique texture and flavour (flavor) complement a wide range of ingredients, making it a versatile addition to healthy meals.
