Kale

Kale or borecole (Brassica oleracea Acephala Group) is a vegetable with green or purple leaves, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms.

Black Bean Soup

Packed full of fibre and goodness this spicy black bean and kale soup is sure to comfort on a cold winter day.

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Boerenkool Stamppot – Dutch Kale Hash

Boerenkool met rookworst, (which could be translated literally as farmers cabbage with smoked sausage), is made of mashed potatoes mixed with kale and it is usually eaten with smoked sausage.

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Butternut-Kale Lasagna

Gruyere-spiked Bechamel drapes over the noodles and butternut squash to give this dish a velvety richness. Hearty, earthy kale perfectly balances the sweet butternut, and crunchy, toasted pecans crown the top of this luscious lasagna.

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Caldo Verde – Green Soup

The basic ingredients for caldo verde are potatoes, onions and kale (some recipes call for collard greens instead). Common additional ingredients are garlic, salt, and olive oil. Some recipes add meat, such as ham hock, making it similar to Italo-American wedding soup. The soup is often accompanied by slices of chouriço or linguiça, or with Portuguese broa cornbread for dipping.

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Colcannon

Colcannon is traditionally made from mashed potatoes and kale (or cabbage), with spring onions, butter, salt and pepper added. It can contain other ingredients such as milk, cream, leeks, onions and chives. There are many regional variations of this dish. It is often eaten with boiled ham or Irish bacon. At one time it was a cheap, year-round staple food, though nowadays it is usually eaten in autumn/winter, when kale comes into season.

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Curly Kale Slaw

A nontraditional take on coleslaw, this salad has thinly sliced kale tossed with crunchy capsicum and carrot slices. The salad is finished with a salty peanut dressing and adds a fresh, vibrant note to your barbecue salads.

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Green Rice Salad Bowl with Pepita-Crusted Avocado

Inspired by Mexican green rice which uses a spicy herb paste of coriander, parsley and poblano chilli to tint the grains a verdant colour, we bring you this zesty, high-fibre brown rice salad brimming with nutritious vegetables. Served with boiled eggs and avocado wedges encrusted with a herby sunflower seed crust, this vegetarian dish includes all the nutrient powerhouses for the ultimate superfood dinner.

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Kale and Avocado Salad

Kale tends to be rather tough and stringy when raw. One of the most common raw recipes you’ll see is the raw kale and avocado salad. In this Japanese inspired salad, the mixture of salt and citrus juices essentially “cooks” the leaves and breaks them down enough to make it a delicious salad.

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Kale and Sweet Potato Frittata

Two vegetable favourites are paired here in a frittata that’s bursting with colour, flavour, and texture. Crumbled goat cheese adds a creamy tang, but you could substitute any other type of grated or crumbled cheese.

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Pasta-less Potato Butternut and Kale Lasagna

The purists will argue that this shouldn’t be called a lasagna, however the thin layers of potato make an excellent alternative to the pasta in this lovely vegetable dish.

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Shredded Brussels Sprouts and Kale Salad

A simple salad of raw shredded kale and Brussels sprouts is a refreshing variation on cold weather’s ubiquitous vegetables.

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Warm Chicken and Sweet Potato Salad with Tarragon Orange Dressing

Featuring crisp kale, citrus infused roasted sweet potato, honey mustard chicken, an aniseed orange dressing and toasted sunflower seeds, this vibrant salad is packed with goodness and exciting flavours.

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