This good-for-you green is delicious when fried into chips, braised with cod and potatoes, and even creamed.
Cod with Braised Kale and Potatoes
Cod is a meaty, hearty fish that stands up to the earthy flavor of kale, but you can also substitute halibut. Serve this dish with French bread and a fresh green salad.
Braised Cavolo Nero
The leaves of cavolo nero (also known as Tuscan kale, Lacinato kale, or Dinosaur kale) cook slowly into a luscious heap when braised whole.
This delicious dish, a julbord (smorgasbord) classic, is an interesting winter alternative to creamed spinach.
Kale Tarts with Fennel and Olives
Kale and fennel lend a unique sweetness to these briny puff pastry tarts. They’re perfect as appetizers, savory breakfasts, or as an accompaniment to a bowl of warm, wintry soup.
Garden Variety Margarita
A spicy ginger kick and the subtle, unmistakably grassy sweetness of kale elevates this vegetal variation on the margarita, from the New York City bar The Wayland.
Kale and Sweet Potato Gratin
Don’t limit traditional pie spices—clove, cinnamon, and nutmeg—to the dessert table. In this cheesy, rich gratin, the spices take a savory note alongside kale, sweet potatoes, and sharp white cheddar.
Kale takes on a crispy, addictive texture when drizzled with olive oil and baked. Try these chips tossed into salads, crushed and sprinkled on popcorn, or used to garnish finished dishes—if you can keep from eating them all immediately. Get the recipe for Kale Chips