Here's a collection of kale recipes from our weekly newsletters, and some lovely ones you've sent in. If you'd like more please have a look at our recipe index! To find out about our kale producers and order yours click here.
Potato and Kale Soup
Kale, Lentil and Pepper Stir Fry
Kale and Chorizo Soup
Kale Sauteed with Garlic
The Jolly Green Soup
Hey Presto! Kale Pesto!
You could also use spring greens or savoy cabbage for this recipe. For a vegetarian version, just leave the spanish sausage out.
- 450 g potatoes
- 1 clove garlic
- 1/2 small onion
- 225 g curly Kale
- 115 g spanish chorizo
- 4 tablespoons olive oil
Peel and slice the potatoes. Place them into a pan with the garlic, onion, and some salt and pepper to season. Cover generously with water and simmer until the potatoes become tender. Mash it until very smooth. You may need to add water to give it a soupy consistency. Return to the pan and add lots of pepper. Prepare the kale by chopping off the stalks and finely shredding the leaves. Bring the soup back to the boil and then add the kale and sausage and simmer for around 5 minutes. Pour into 4 bowls, adding a tablespoon of the olive oil to each bowl to serve.
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- 350 g kale
- 1 pepper
- 1 onion
- 2.5 cm piece root ginger
- 2 tablespoons sunflower oil
- 2 tablespoons sesame oil
- 1 garlic clove peeled and crushed
- 400 g lentils, ready to use
- 2 tablespoons sesame seeds, toasted
- 1 teaspoon dark soy sauce
- 1 tablespoons chilli sauce
- 3 tablespoons water
- 1 teaspoon lime juice
Remove the stalks from the kale and discard. Shred the leaves. Halve, core and de-seed the pepper. Peel and thinly slice the onion. Peel and grate the ginger. To make the sauce, mix all the ingredients together in a small bowl. Blanche the kale and then drain. Heat the sunflower and sesame oils in a wok or deep frying pan. When hot, stir-fry the pepper, onion, ginger and garlic over a high heat for 3 minutes. Add the kale together with the lentils and sauce. Stir well, cover and cook over low heat for 3-4 minute until the vegetables are tender. Scatter over the sesame seeds and serve at once.
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- 150 g kale, stems removed
- 125 g chorizo sausage
- 250 g potatoes
- 1 litre/1¾ pints vegetable stock
- 1 teaspoon ground black pepper
- Olive oil
Chop the kale finely, by hand or in a food processor. Soak in a bowl of cold water and then strain. Boil the potatoes until tender then drain and mash adding a little of the cooking liquid to form a thick paste. Bring the vegetable stock to the boil and add the kale. Add the chorizo and simmer for 5 minutes. Gradually stir in the potato paste. Simmer for 20 minutes, adding more liquid if needed. Season with pepper, salt and a tablespoon of olive oil. The soup becomes more potent if chilled overnight, so save the leftovers or prepare a day ahead!
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Heat a little butter in a frying pan over medium heat, and add a couple cloves of chopped garlic and a little minced onion. Sauté for 1 minute, then add chopped kale to the pan. Sauté for 2 minutes, stirring constantly, until the kale is wilted. Add a few tablespoons of vegetable or chicken stock, and simmer until the kale is cooked to desired tenderness. Sprinkle with lemon juice, season to taste with salt and pepper, and serve alongside your favourite main dish.
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There's a lot of kale around this week; this soup is a great way of using it all up! Serves 4‐6
- 1 big bunch chard
- 1 bunch kale
- 1 bunch spring onions, sliced
- 1/2 bunch parsley
- 1 ¼ litres water
- 1 tsp salt, more to taste
- 1 large potato
- 2 onions, chopped
- 2‐3 garlic cloves, finely chopped
- 3 tsp olive oil
- 700‐900ml vegetable or chicken stock
- 1 tbsp lemon juice, more to taste
- Freshly ground black pepper
- Pinch of cayenne
Wash greens thoroughly. Trim chard and kale from stems; slice the leaves. Combine chard, kale, green onions and parsley in soup pot with water and salt. Peel potato; cut it into big pieces and add to pot. Bring water to boil, turn down flame, and let simmer for about 30mins. Heat 2 tsp olive oil in a non‐stick pan; cook chopped onions slowly, with a sprinkle of salt, until golden and soft. This will take up to fortyfive minutes ‐ don’t hurry; you only need to give them a stir once in a while, and it's the slow cooking that develops the sweetness. If you like, deglaze pan with Marsala or sherry at the end.
Add the caramelized onions to the soup. Put 1 tsp oil in the pan and stir chopped garlic until it sizzles and smells great. Add garlic to pot; simmer everything for a few minutes more. Add enough broth to make the soup; puree in a blender in batches. Don’t over‐process; the potatoes will get slimy if you work it too much. Return soup to pot, bring it back to a simmer, and taste. Season, add lemon juice, stir well and enjoy!
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Well, whaddya know? Kale makes fab pesto. Wicked with pasta, as a dip, or mixed with a dab of butter and dolloped over fish.
Prep time: 10 mins
Cooking time: a minute or two to toast the nuts
- ½ mug toasted pinenuts or almonds
- 1 mug of freshly grated Parmesan
- 4 handfuls of kale, roughly chopped, woody stems removed
- A bit of fresh red chilli (more or less, according to taste)
- A glug of olive oil
- A pinch of sea salt
Place the nuts, Parmesan, kale and chilli in a food processor. Add a good drizzle of olive oil over the top. Blitz until it forms a nice paste – make it as smooth as you wish, splashing more oil in as needed. Taste. Adjust seasoning, or more nuts, Parmesan, kale or chilli as needed. Serve immediately. Or, pop into a pot, drizzle a bit of oil over the top, cover and store in the fridge for 3-4 days. It also freezes well.
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