20 Ways to Enjoy Kale, The King of Greens

From plant-based eaters to the health-conscious athlete, kale has been touted as a “superfood” by many and was considered “America’s vegetable sweetheart” when it hit the charts of 2012′s food trends. This once unpopular leafy green is now a nutritional powerhouse found in many recipes, including our Sour Cream and Onion Kale Chips and dishes like our Lentil-Kale Vegan Risotto.

Kale has become popular for its health benefits, but also for its’ versatility and affordability. This leafy green can be eaten raw, baked, roasted, sautéed, and juiced. Kale is low in calories and can fill you up on little of its green goodness. It is known to lower cholesterol levels and your risk of diseases, such as heart disease. It is high in calcium and iron and is packed with antioxidants and vitamins A, C, and K. With so many nutritional benefits, it’s no wonder kale is still considered “king kale” as we begin a new year in 2014.


Ryvre S.
Lynda R.2 years ago

I have tried Kale many different ways and I can't stand it. :(

Elena T.
Elena Poensgen2 years ago

Thank you :)

Teresa W.
Teresa W.2 years ago

Unfortunately, it's rarely available in shops... :-(

Kristina May
Kristina May2 years ago

There are a lot of great recipes here. I can't wait to try the sweet potato cakes, they look like a great lunch for my husband to take to work.

John chapman
John chapman2 years ago

This ought to put iceberg lettuce out of business.

But it hasn't.

Lynn C.
Lynn C.2 years ago

John s. has brought up something very interesting. For some reason I was only aware of oxalic acid in spinach. Thanks John.

Natasha Salgado
natasha salgado2 years ago

These all look fabulous! Thanks

Linda Todd
Linda Todd2 years ago

I have had kale only 2 times, as a salad with lots of dressing Good!, and sauteed at home (BLeCH!)
I will try a 'vetted' recipe now. Thank you! I would 'Like' to enjoy this green as much as I do collard greens.

Debs Keane
dee Keane2 years ago

Never tried Kale always a first time.

Syd H.
Syd H.2 years ago

Erm, it's animal proteins that cause more issues with kidney stones than greens and in fact the other nutrients in greens counteract kidney stone formations such as potassium citrate, with magnesium citrate may prevent calcium oxalate kidney stones while other studies suggest vitamin B6, vitamin E, and inositol hexaphosphate (IP-6) may also protect the kidneys against calcium oxalate stone formation. These are standard nutrients in greens and yet not so much in animal products which also cause there to be more calcium in urine.

There are also some researchers who posit that cooking is what irreversibly binds the calcium to the oxalic acid.

So go ahead and indulge in rotation of some of the healthiest foods there are; just dress them with some lemon juice and add a moderate amount of healthy fat such as nuts, avocado, olive oil. In fact, almonds and sesame seeds have quite a nice calcium load themselves (as do the greens... how do cows get their calcium?).