11 Ways to Use Kale That You Haven’t Thought of Yet

Think you’ve cooked and recooked every kale recipe out there? Think again
11 Ways to Use Kale That You Haven’t Thought of Yet

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Try adding kale, rich in folic acid, to your fall pasta dishes for a vibrant green and healthy meal.

Just when you thought you had tried every kale recipe imaginable, from kale chips flavored with almond butter to the kale twist on a Caesar salad, think again. The Daily Meal has rounded up 11 unexpected and enjoyable ways to incorporate kale into your diet this fall.

For the 11 Ways to Use Kale That You Haven’t Thought of Yet slideshow.

While many different varieties of kale exist, our favorites for fall cooking are lacinato (best for raw salads), Scotch curled (perfect for braising), and napus (great for salads or sautéing). This hearty green, packed with Vitamin A, K and plenty of folic acid, can be enjoyed raw, braised, steamed, sautéed, and even fried.

To remove that sometimes bitter taste that accompanies our favorite dark green vegetable, blanch the cleaned, stemmed kale in a pot of salted, boiling water for about 10 to 15 seconds. Next, submerge the greens in a bowl of ice water to stop the cooking for roughly 30 seconds. Finally, thoroughly dry the greens in a salad spinner or on paper towels before frying, braising, or chopping for a salad.

Whether you are looking for a variation on your favorite kale-packed green juice, a healthy breakfast hash, or new horizons to explore with hummus, there are plenty of creative ways to incorporate this vitamin-rich green into your favorite snacks and meals.

Bruschetta with Kale

Bruschetta with Kale

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This bruschetta appetizer is topped with kale instead of tomatoes.

A simple, light appetizer of toasted garlic bread topped with kale. Use crusty Italian bread, which is strong enough to hold the stewed greens. — Chef Alessandro Gargani

For the Bruschetta with Kale recipe, click here.

Chorizo, Potato, and Kale Hash

Chorizo, Potato, and Kale Hash

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This chorizo, potato, and kale hash is perfect served with eggs at breakfast.

While breakfast hashes are typically chock-full of greasy bacon or sausage and potatoes, I love making hashes using leaner chorizos, such as ground turkey or chicken chorizo. Replacing russet potatoes with yams or sweet potatoes and adding kale makes this breakfast a healthier alternative to your typical hash. You can also use this hash to make breakfast burritos and tacos, or an omelet.  — Julia Mueller

For the Chorizo, Potato, and Kale Hash recipe, click here.
 

Click here for more creative kale recipes.


Angela Carlos is the Cook Editor at The Daily Meal. Find her on Twitter and tweet @angelaccarlos.

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