Not Just for Salad: 5 Ways to Cook with Kale

When Rachael was growing up, her family cooked with kale often. Because it is not as delicate as spinach or other greens, it really holds up in recipes where heat or intense cooking processes are involved – perfect for the Italian recipes she loves!

Kale is a hearty veggie. It’s related to cauliflower, broccoli, collard greens and Brussels sprouts. So, even though you might think of kale as simply another green for your salad, it is quite versatile and can add flavor and texture to dishes in unexpected ways. From soups and purees to pasta dishes, kale compliments a lot of recipes – and adds in a great nutritional boost in the process.

The next time you hit your grocery store or the farmer’s market, pick up a fresh bunch of this tasty green and try one of these techniques:

Baked and Crispy: Tuscan Pesto-Dressed Penne with Crispy Kale with Garlic

 



Kale holds up well in the oven and gets a texture that feels similar to a thin potato chip. In this recipe, the kale is broiled until it is crackling and charred, which adds depth and a crunch to the pasta. You may find yourself munching on the kale itself, straight from the oven!

In Pesto: Caesar-Style Kale Pesto for Fish, Sliced Steak, or Chicken

 



Sweet and fragrant basil is typically the green used in pesto. Rachael changes things up by using blanched kale instead and pairing it with the flavors of a Casesar salad. You’ll love this pesto on your favorite protein!

With Grains: Pearled Farro with Hazelnuts and Greens

 



Farro is a hearty, chewy grain that is a favorite of fall dishes. Rachael adds in Tuscan kale at the end of this recipe in order for the greens to wilt just slightly in the heat of the grains, but still add a great “bite.”

In Soup: Chicken and Pearled Barley (Orzo) Soup

 



In soups, veggies like spinach can become soggy and lose their texture. They’re so delicate! But kale’s strong fibers and texture really make it something to chew on. Try it in a classic chicken soup the next time you’re under the weather.

In a Sandwich: Grilled Rosemary Chicken Melt

 



This is another instance where kale’s tolerance of high temperatures makes it the perfect green. With just the right amount of heat from your grill press, the kale here wilts slightly and becomes more tender, but still something to sink your teeth into.

Want more? Rachael has more than 100 recipes that use kale. Have fun and explore!