One of my favorites kale recipes is linguine with kale and sausage. It is comfort food at it’s best. Especially when served with fresh homemade bread.
How does homemade kale slaw, kale potato and bacon hash, kale lasagna or kale with feta cheese & caramelized onions sound?
Kale is a mild, peppery and tender member of the leafy greens category. The curly variety (left) is less bitter.
To store kale, wrap it in a damp paper towel and place in an open plastic bag in your refrigerator crisper. It will keep for several days.
Remember to remove the tough stems and ribs when prepping kale for cooking.
Kale is a nutritional powerhouse and rich in calcium and other vitamins. GREAT way to feed yourself and your kids. ENJOY.
Now on to my kale recipes…
HOMEMADE KALE AND HAM SOUP
8 cups chicken broth
1 bunch kale, ripped in pieces
1/2 cup onions, chopped
1-1/2 lbs potatoes, peeled and cut in chunks
1 lb ham, diced (leftover ham is great)
4 cloves garlic, chopped
freshly ground black pepper and kosher salt to taste
homemade hot sauce, to taste
homemade Italian bread, loaf of crusty bread or homemade cornbread, sliced
In a large pot, add the chicken broth and bring to a boil over medium heat. Then add the onions, kale, potatoes, ham and garlic. Season with Tabasco sauce, salt and pepper to taste. Cover and simmer for over low heat for two hours.
Serve with a slice of buttered crusty bread or warm cornbread.
KALE, SAUSAGE AND POTATO SOUP FROM SCRATCH
1 lb mild Italian bulk sausage
2 TBS olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/4 tsp red pepper flakes, or to taste
6 cups chicken broth
1 cup cooked chicken, cubed (leftover chicken is great)
2-1/2 cups potatoes, diced
1 tsp dried parsley
1 bunch fresh kale, ripped in pieces
In a soup pot, crumble and fry the sausage with the olive oil – breaking it up more with a spoon as it’s cooking. Add the chopped onions and garlic; cook until tender (about 4 minutes).
Add the broth, cooked chicken, potatoes, parsley and season with red pepper flakes. Bring to a boil and simmer for 15 minutes. Add the kale, cover and simmer for 10 minutes.
Kale Recipes
This kale recipe is simple to make and really good.
BAKED KALE CHIPS
1 bunch curly leaf kale
1 TBS olive oil
1 tsp seasoned salt
PREHEAT the oven to 350 degrees and line a non-insulated baking sheet with parchment paper.
With a kitchen shears, carefully remove the kale leaves from the thick stems and tear into bite-sized pieces. Drizzle with olive oil and season with the seasoned salt.
Bake until the edges are browned but not burnt; 10-15 minutes.
HOMEMADE VEGETABLE HASH and KALE RECIPE
3 TBS olive oil
2 TBS homemade unsalted butter
1 lb potatoes, cubed (I use Yukon Gold)
1/2 lb fresh shiitake mushrooms, diced
1 small red bell pepper, diced
1 small acorn squash, diced
1 shallot, finely chopped
2 tsp homemade garlic powder
kosher salt and ground black pepper, to taste
1 cup kale, chopped
4 sprigs fresh sage
Place oil and butter in a heavy skillet over medium heat. Add the potatoes, mushrooms, red bell pepper, squash and shallots. Season this with garlic powder, salt and pepper. Cook for 30 minutes, or until the potatoes are fork soft.
Add the kale and sage to the mixture. Continue cooking for 5 minutes or until the kale is wilted.
Loving this kale recipe.
PORTUGUESE KALE SOUP
1 TBS olive oil
1 lb fresh chorizo sausage
1 cloves garlic, minced
dash red pepper flakes
1 quart chicken broth
1 large onion, chopped
4 large potatoes, cubed
1 bunch kale, chopped
1 (15oz) can dark red kidney beans
kosher salt and freshly ground black pepper, to taste
Remove the casing from the sausage and cut into small bite-sized pieces. Heat the oil in a soup pot and saute the sausage, onion and garlic just until the fat is rendered; 3-5 minutes. Drain on paper towels.
Add the chicken broth, potatoes and kidney beans. Season with the red pepper flakes, kosher salt and pepper. Bring to a boil and simmer for 15 minutes. Add the kale and simmer for another 8 minutes or so. Serve immediately.
KALE WITH RED ONION AND FETA CHEESE
1 lb kale, stems removed and coarsely chopped
1 tsp olive oil
1 cup red onion, sliced
3 garlic cloves, minced
1/3 cup vegetable broth
1/2 cup feta cheese, crumbled and divided in half
kosher salt and ground black pepper to taste
In a heavy skillet, heat the olive oil and add the red onion and garlic. Cook for 4-5 minutes.
Add the kale, salt, pepper, 1/4 cup of the feta cheese and vegetable broth. Heat and stir for 3-4 minutes or until heated through. Serve immediately and garnish with the other 1/4 cup of the feta cheese.
This kale recipe is so good, my mouth is watering right now.
KALE HASH
3 lb potatoes, peeled and diced
3 slices bacon, chopped
2 small onions, chopped
1 bay leaf
1 lb smoked sausage
1 TBS olive oil
1 TBS butter (for frying) 1/2 cup milk
1 lb kale, chopped
2 TBS homemade unsalted butter
salt and pepper to taste
In a 3 quart pan, add the potatoes, onion, kale, bay leaf and just enough water to cover all. Bring to a boil and cover; simmering for 25 minutes.
In a skillet, heat 1 TBS olive oil and butter. Add the sausage and bacon (while the soup is cooking) and fry until brown. Cut the sausage into slices and drain the bacon.
Remove the bay leaf and drain the vegetables. Mash. Add the milk and 2 TBS butter and stir. Add the sliced smoked sausage and bacon; season with salt and pepper. Serve.
It’s even better the next day.
A kale recipe for slaw? You bet.
KALE SLAW
4 cups curly kale, shredded
1/4 cup carrot, peel and shredded
1/2 cup walnuts, toasted and chopped
1/2 cup homemade mayonnaise
1 TBS cider vinegar
2 TBS white sugar
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp paprika
1/2 tsp ground allspice
1/2 tsp homemade cayenne pepper
1/3 tsp curry powder
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1/8 tsp ground nutmeg
1/8 tsp cinnamon
Combine the kale, carrots and walnuts. Whisk together the mayonnaise, vinegar, 2 TBS white sugar and all the spices. Toss with the mix and chill for 2 hours.
POLENTA LASAGNA WITH KALE RECIPE
1 (18 ounce) package prepared polenta (in a tube)
1 cup marinara sauce
1 cup Romano cheese, shredded
2 TBS extra virgin olive oil
1/2 yellow onion, chopped finely
5 garlic cloves, minced
1 tsp fresh rosemary, minced
1 small carrot, diced
1 bunch kale, shredded
1/4 cup pitted kalamata olive, chopped finely
1 1/4 cups feta cheese, mashed with fork
extra virgin olive oil, to grease baking pan
PREHEAT oven to 375 degrees.
In a large pan, heat olive oil over medium-high heat. Sauté onions and rosemary until the onions begin to brown. Add garlic and carrots. Sauté until garlic fragrances the oil, about 2 minutes. Add kale and sauté until tender, then remove pan from heat.
Grease the bottom and sides of a 8×8-inch baking dish. Cut polenta into slices no thicker than 1/4 inch. Line the bottom of the pan with 1/2 of the polenta slices, overlapping them slightly to cover the whole bottom of the pan.
Pour 1/2 cup of the marinara sauce over the polenta and spread it evenly. Distribute mashed feta cheese over the marinara sauce.
Scatter olives over the feta, then top with an even layer of the kale mixture. Place the remaining polenta slices in a layer, overlapping slightly. Spread remaining 1/2 cup of marinara sauce. Sprinkle shredded pecorino evenly across the top.
Bake for 25 minutes or until the top layer of cheese is beginning to brown around the edges. Allow to sit for 5-10 minutes before slicing and serving (use a spatula).
My favorite kale recipe.
LINGUINE WITH KALE AND SAUSAGE
8 oz dried linguine
8 oz homemade andouille sausage, sliced diagonally 1/4″ thick
1 tsp olive oil
8 oz red bell pepper, sliced thinly
6 oz onions, thinly sliced
2 cloves garlic, minced
12 oz kale, chopped
1 cup chicken broth
1/3 cup parmesan cheese, grated
kosher salt and pepper to taste
In a large pot, boil linguine in salted water by cooking instructions on the package. Drain and place back in the large pot. Set aside.
Saute sausage in olive oil until lightly browned. Add red bell pepper, onion and garlic, stirring for 3 minutes.
Add the kale and stir until wilted; 2-3 minutes. Pour in the broth and stir until it is boiling. In the large pot with linguine, add the sausage mixture, cheese, salt and pepper. Toss to combine and serve.