Kale Recipes
Delicious and nourishing kale recipes — salads, soups, chips, smoothies, and hearty dinners.
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Fan FavoriteKale Chips
Pretty easy recipe for super crispy kale. I know 2 teaspoons of oil sounds like way too little, but I promise it's enough!!
Alexandra RomoIngredients
- 6 cups Kale, chopped
- 2 pinches Kosher Salt
- 2 pinches Garlic Powder
- 2 tsp Avocado Oil
- To taste Red Chili Flakes
Instructions
- 1Preheat oven to 300 degrees. Throughly wash and dry the kale extremely well. Moisture is your enemy in this recipe
- 2In a large mixing bowl, add kale, oil, and spices. I'm not exactly sure how much chili flakes I used, I shook the bottle about 4 times. Massage everything together until the kale is evenly coated
- 3Spread evenly on an unlined baking sheet and bake for 10 minutes. After 10 minutes toss and spread the kale out again. Bake for 15 minutes more turning the tray every 5 minutes. During the second half of the bake time, it can burn really quickly so watch carefully.
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Open in Pepper →Why Kale Is More Versatile Than You Think
Kale has earned a reputation for being tough and bitter, but that's mostly a preparation problem. Massaging raw kale with a little olive oil and salt breaks down the fibers and transforms it into a tender, salad-ready green that holds up for days in the fridge.
Cooked kale is equally impressive. It crisps beautifully in the oven for chips, wilts into soups and stews without losing its bite, and sautés down with garlic and white beans into a satisfying side in under 10 minutes.
Home cooks on Pepper are finding endless inspiration for kale, moving well beyond the basic salad.
Quick Tips
- 1
Massage Raw Kale Always
Drizzle raw kale with olive oil and a pinch of salt, then massage firmly for 2–3 minutes until it darkens and softens. This breaks down the tough fibers and removes the bitterness that puts people off.
- 2
Strip Stems Before Cooking
Fold the leaf in half and strip the stem out with your fingers, or hold the stem and strip the leaf off with your other hand. The stems are tough and take much longer to cook than the leaves.
- 3
Bake Chips Low and Slow
For crispy kale chips, bake at 300°F rather than 375°F. Lower heat dries the kale without burning — the difference between crispy chips and brown, bitter scraps is about 75 degrees.
- 4
Add to Soups at the End
Kale holds up better in soups than spinach, but still add it in the last 5 minutes. It stays green and slightly toothy rather than turning army-grey and mushy after extended simmering.
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