11 Creative and Tasty Kale Recipes (That Aren’t Salads!)

1. Blend all ingredients in a high-powered blender until smooth.
2. Divide evenly between two glasses. Serve cold.

Tip: To add a little superfood to the mix, include 1 tablespoon of pomegranate powder.

Tip: If you prefer, chia seeds or flaxseed meal can be substituted for hemp seeds.

1. Blend together and enjoy.

Tip: You can experiment with adding hemp seeds for protein and maca powder for energy.

For a fast to-go smoothie, put the ingredients in a wide-mouth Mason jar and use a hand blender to mix to desired consistency. Then drink one portion straight from the jar. Chill the unused portion for a great midmorning or afternoon snack.

You can also use a regular blender, if you prefer. If the shake is too thick, add more water until you reach a drinkable consistency.

Makes 2 to 3 servings. Prepared as shown, each 1-cup serving contains about 370 metabolism-boosting calories — a nice balance of plant-based protein, healthy fats, and phytonutrient-rich, fiber-packed, low-glycemic carbs. Rightsize the recipe based on your appetite and energy needs. You can also add unsweetened, plant-based protein powder and supergreens to further pump up the nutritional value, if desired.

Improvise! It’s fine to use the greens, seeds, and seasonal fruits you have on hand — just strive to maintain suggested ratios.

1. Preheat oven to 350 degrees F. Line a 6-cup muffin pan with paper liners, or grease with plenty of olive oil.
2. Whisk the eggs and salt in a medium bowl. If using yogurt, whisk into the eggs until smooth. If using lox, fold into the eggs until combined.
3. Heat olive oil in a small sauté pan over medium-high heat. Add the tomatoes, kale, and herbs, then stir to combine. Cook, stirring frequently, until the vegetables are soft and shrunken and the pan is nearly dry, about three minutes. Remove from heat and let cool to room temperature, then fold into the egg mixture.
4. Divide mixture among prepared muffin cups and bake for 25 minutes, until the tops are puffed and browned.
5. To store, cool completely and transfer to an airtight container. Refrigerate for up to four days, or freeze in an airtight container or freezer bag for up to a month.

1. Set oven to broil. Place cast-iron pan over medium heat and melt coconut oil.
2. Add bell pepper and onion to pan and sauté for about five minutes, until cooked. Add breakfast sausage and sauté another five to eight minutes, until browned.
3. Julienne the sweet potato (or use a cheese grater) and add to pan along with the kale. Cook for about eight to 10 minutes, until softened.
4. Carefully so that the eggs stay intact, crack each egg so they are evenly distributed in each quadrant of the pan and so they rest on top of the vegetables.
5. Move pan to the oven and let cook for two to three minutes, until eggs are cooked to your desired consistency.
6. Remove from oven. Top with avocado and salt and pepper.

1. Preheat oven to 375 degrees F. Lightly oil a 11-x-7-inch baking dish.
2. Heat olive oil in a large sauté pan or skillet over medium heat.
3. Add the bell pepper and a pinch of salt, and sauté for three minutes.
4. Stir in the garlic and red-pepper flakes, and sauté another 30 seconds or so, until fragrant.
5. Add the kale and another pinch of salt; sauté for five minutes.
6. Then add the Swiss chard and spinach, plus one more pinch of salt. Sauté another five minutes, until the greens are wilted and tender.
7. Remove pan from the heat and stir in a few gratings or a pinch of nutmeg.
8. Whisk the eggs, scallions, marjoram, thyme, ½ teaspoon of salt, and the pepper together in a large bowl.
9. Place the cooked greens in the bottom of the prepared dish and top with feta.
10. Pour the egg mixture over the greens and bake until the eggs are just set, 25 to 30 minutes.
11. Serve warm or at room temperature.

1. Heat the olive oil in a large cast-iron skillet and add the whole garlic cloves. Turn the cloves while cooking to an even golden brown, being careful not to let them burn.
2. Carefully pour in the beans and their liquid, and stir until the sizzling settles down. Add the seasonings.
3. Turn the heat to low and stir the beans continually until thickened (about 15 minutes), occasionally mashing with a potato masher or fork.
4. While the beans cook, warm the tortillas and prepare the remaining ingredients, placing them in individual bowls.
5. To prepare each taco, fill a tortilla with a scoop of beans and a couple of avocado slices, then top with the radishes, cilantro, salsa, crumbled cheese, and chopped greens as you like.

1. Preheat the oven to 350 degrees F. Spray a 9×13 baking sheet with nonstick oil.
2. Drain and rinse the chickpeas. Pat them dry with a towel and place in a medium bowl. Add the olive oil and spices. Mix to combine and then place on the baking sheet. Bake for 20 to 25 minutes or until crisp.
3. While the chickpeas are cooking, heat the coconut oil in a 10-inch skillet. Add the riced cauliflower and kale, sautéing until tender.
4. Combine the almond milk with the hummus and blend well to combine.
5. Place the riced cauliflower rice, kale, and chickpeas in a bowl. Drizzle the hummus mixture over the top and add the pumpkin seeds.

1. In a large skillet, heat 1 tablespoon of oil over medium heat.
2. Add the sausage and cook, breaking up the meat with a wooden spoon, until cooked through, for 5 to 7 minutes. Transfer the sausage to a bowl.
3. In the same pan, heat 1 tablespoon of oil over medium heat.
4. Add the eggs, and scramble them until cooked to your liking. Transfer to the bowl with the sausage.
5. In the same pan, heat the remaining 2 tablespoons of oil over medium heat.
6. Add the spinach, arugula, and kale, and sauté until wilted, for 3 to 5 minutes.
7. Build each bowl by placing the greens on the bottom, followed by the sausage, and finally, the eggs. Add avocado, scallions, and sesame seeds to taste, and season with salt and pepper.

Did you know? The traditional Buddha bowl is vegetarian. This one uses meat, but if you’d like to keep it traditional, simply remove the meat and add extra greens, avocado, and sesame seeds. And of course, you can prepare the eggs any way you like, such as over easy.

1. In a large skillet, melt the ghee over high heat. Season the chicken generously with salt and pepper, add to the pan, and cook, stirring occasionally, for two to three minutes, until well browned on all sides.
2. Turn down the heat to medium-high, add the garlic, shallot, dried parsley, and oregano, and cook, stirring occasionally, for three to five minutes more, until the shallots begin to soften.
3. Add the cauliflower rice and ¾ teaspoon salt and cook, stirring often, for two to three minutes, until the cauliflower has thawed and is slightly browned.
4. Pour in the broth and stir to release any browned bits from the bottom of the pan.
5. In a small bowl, whisk together the coconut cream, arrowroot, and lemon juice. Pour the mixture into the skillet and let it come to a boil.
6. Turn the heat down to medium-low and simmer for three to five minutes, until the rice has soaked up most of the liquid.
7. Stir in the kale and capers and season to taste with salt and pepper.
8. Remove from the heat and serve immediately, sprinkled with the lemon zest and fresh parsley.

1. Heat a large heavy-bottomed pot over high heat, and drizzle in the oil. Add the garlic and let it get nice and golden; it will take only about 30 seconds.
2. Add the onion and cook until it is translucent, about three to four minutes.
3. Add the water, then the tomatoes, kale, basil, pasta, and salt. Bring the mixture to a boil while stirring, then reduce the heat to a simmer.
4. Cook until the pasta is al dente, giving the dish an energetic stir every few minutes (if it starts to look too dry, add a bit more water). Once the pasta is cooked, fold in the cheese and add the red pepper flakes, if desired.
5. Top with the reserved basil.