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We’re sure you know all about kale by now. Still donning its status as the only vegetable to actually be considered trendy, kale is still riding the hipster-driven wave as the number one vegetable to be seen with in your basket. But having been at the forefront of organic veg buying for so long, it’s starting to get a little long in the tooth.

Yes kale is a great source of oxygen-circulating iron and it has more protein per calorie than fatty cuts of beef and it even provides 15% of your daily serving of calcium in just 100g of the stuff, but despite the obvious goodness and its enduring popularity, lets be honest, kale is a bit boring really isn’t it?

So let’s reinvigorate kale – by doing our best to make it, well, not taste like kale…

Click right for the following 5 kale recipes (they're not boring - we promise)

1. Fig, Grapefruit and Kale Salad

2. Kale Shakshuka

3. Crispy Garlic-Kale Fried Brown Rice

4. Chocolate Cupcakes With Kale And Beets

5. Shredded Kale And Brussels Sprout Slaw

Serves: 6 

Ingredients: 

  • 340g quinoa 880ml water
  • 2 pinches of salt

  • 200g kale, stems removed
  • 3 medium sized grapefruits, segments 8 figs, quartered
  • 400g red cabbage, thinly sliced
  • 120g goat cheese, crumbled
  • 80g pine nuts, toasted

Dressing: 

  • 2 shallots, finely diced
  • 60ml Dijon mustard
  • 30ml honey
  • 60ml balsamic vinegar
  • 125ml olive oil
  • Sea salt and black pepper to taste

Method:

1. Rinse quinoa in sieve. Add quinoa, water and salt in a pot and bring to a boil then reduce and simmer for 12-15 minutes with lid until all water is absorbed and spirals are revealed. Turn off heat and place a dry dishcloth over the pot for 5 minutes before fluffing with a fork.

2. Combine dressing ingredients and set aside. Add salt and pepper.

3. Remove stems from kale. Wash and spin dry. Gently massage dressing and kale for a few minutes and allow to sit for 15-20 minutes in fridge.

4. Peel, seed and cut grapefruit into segments, quarter figs and slice cabbage.

5. Toss cabbage and quinoa with dressed kale. Garnish with grapefruit, figs, goat cheese and pine nuts.

This recipe come from healthy food purveyors Maple & Fitz. 

Serves: 4-6 

Ingredients: 

  • 6 large eggs
  • 500ml pasta tomato sauce (jarred)
  • 50g curly kale, stems removed
  • 1 large onion, sliced thinly
  • 125g shiitake mushrooms, thinly sliced, stems removed
  • 4 tbsp sunflower or coconut oil (odorless)
  • Sea salt and white pepper
  • Garlic granules

Method: 

1. Heat the coconut oil in a large frying pan, and sauté the thinly sliced onions for 5 minutes until soft and translucent.

2. Add the sliced shiitake mushrooms, cook for 2 minutes and at this point you should notice the mushrooms soaking up the oil. Season well with sea salt, white pepper and garlic granules and cook for further 3 minutes.

3. Add the curly kale and cook for 5 minutes, continuously stirring.

4. Pour in the tomato sauce and cook for 10 minutes on a low heat to reduce the sauce.

5. Remove from the heat, crack the egg into a wine glass, then make a little well in the sauce and pour in the whole egg, repeat with each egg.

6. Place the frying pan back on the heat and cook covered for 6-8 minutes until the egg is set.

7. Then serve straight from the pan with a sprinkle of black pepper.

Top tip:  If you want more heat, add some chilli flakes or a touch of Tabasco.

Recipe courtesy of My Relationship With Food. 

Serves: 8 (Perfect for a dinner party or batch cook)

Ingredients

  • 600g brown rice, cooked
  • 6 asparagus spears, sliced 2" long (bottom section removed)
  • 6 cremini mushrooms, de-stemmed
  • 1/3 large head broccoli, cut into medium florets
  • 200g chopped kale leaves, de-stemmed and thinly sliced
  • 2 baby bok choy, trimmed at bottom and halved
  • 2 cloves garlic, minced
  • 50ml vegetable oil
  • 1 Tbsp. soy sauce
  • 1 Tbsp. dark soy sauce
  • 1 tsp. granulated sugar
  • 1 tsp. chili sauce
  • Few drops of sriracha hot sauce

Method

1. Set aside 2 tsp. of garlic. In a small bowl, toss the remaining amount of garlic with a pinch of salt. Heat vegetable oil in a small saucepan over medium-low heat. Slowly fry the garlic-salt mixture until slightly browned and crispy. The garlic should maintain a gentle bubble while cooking; if not, reduce the heat. Once the garlic is golden brown, transfer fried garlic to a paper-lined plate to cool. Drain and reserve the garlic oil.

2. Add 1 Tbsp. of garlic oil to a large wok or non-stick pan, and place over medium-high heat. Add the asparagus, mushrooms, and broccoli. Toss to combine, season with salt, and stir-fry until the vegetables begin to get tender. A few minutes before the end, add baby bok choy and kale. Stir fry for 2–3 minutes, until the water released from the mushrooms has evaporated. Transfer to a bowl, and set aside.

3. In the same wok or pan, heat another 1 1/2 Tbsp. of reserved garlic oil. Add the 2 tsp. minced garlic (previously set aside), and cook until fragrant, about one minute.

4. Add the cooked rice into the garlic oil, breaking up any rice clumps. Feel free to add extra oil if necessary to prevent sticking.

5. Add all the stir-fried vegetables, and toss with the rice. Stir in the soy sauces, sugar, chili sauce, and a few drops of sriracha.

6. Turn off the heat, sprinkle the fried garlic over the top, and toss once more. Serve hot.

Picture & recipe courtesy of Vegetarian Gastronomy

Makes 16 cupcakes 

Ingredients

Cupcakes:

  • 2 medium beets, greens and stems removed
  • 60 ml water
  • 200g cooked kale
  • 150g  unsweetened applesauce
  • 200g brown sugar
  • 120ml honey
  • 1 tsp. vanilla extract
  • 2 eggs, room temperature
  • 360ml low-fat milk
  • 300g whole wheat pastry flour
  • 2 scoops unflavored whey protein powder
  • 130g unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • Dash of salt

Cream Cheese Frosting:

  • 8 oz. Neufchatel cream cheese
  • 50g butter
  • 200g powdered sugar

Method

1. Preheat the oven to 375°F. Place the beets in a baking dish, and roast for an hour, or until you can easily pierce the vegetables with a knife or fork.

2. Reduce heat to 350°F for the cupcakes. Line 2 standard muffin tins for 16 cupcakes, or grease well with butter or coconut oil.

3. Once the beets have slightly cooled, peel the skins off. Cut into chunks, and place in a blender or food processor. Add water and kale, and blend until fully pureed. Set aside.

4. In a large mixing bowl, beat the applesauce, sugar, and honey together. Add eggs and vanilla, and mix well. Add the beet-kale puree, and stir with a wooden spoon to combine.

5. In a smaller mixing bowl, whisk the flour, cocoa powder, baking soda, baking powder, and salt. Add 1/2 the dry mixture to the wet ingredients, and stir to mix. Add 1 cup of milk, and mix. Add 1/4 more of the dry mixture, and stir. Add remaining milk, mixing to combine, and then incorporate the last of the dry. Be careful not to overmix.

6. Fill the muffin tins about 2/3 of the way full with batter. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean of batter. Let cool completely.

7. To make the cream cheese frosting, beat together the Neufchatel, butter, and powdered sugar. Transfer to a pastry bag or zippered plastic bag, and snip off the end. Use to decorate the cupcakes, once they’ve had a chance to fully cool.

Picture & recipe courtesy of The Realistic Nutritionist

Serves: 4-6

Ingredients
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon dijon mustard
  • 1 tablespoon minced shallot
  • 1 small garlic clove, grated
  • 1 teaspoon honey
  • ¼ cup olive oil
  • kosher salt
  • freshly ground black pepper
  • 3 cups finely shredded Lacinto kale
  • 3 cups finely shredded Brussels sprouts
  • 3 cups finely shredded red cabbage
  • ¼ cup sliced almonds. toasted
  • 3 tablespoons Parmesan cheese

Method

For the dressing:

1. In a small bowl, whisk together the lemon juice, mustard, shallot, garlic and honey. Slowly stream in the olive oil while whisking the dressing until well combined. Season the dressing with salt and pepper. Adjust the lemon juice or honey to your personal taste if necessary.

For the salad:

1. In a large bowl, toss together the shredded kale, brussels sprouts, cabbage and toasted almonds.

2. Add a few tablespoons of dressing and toss well. Taste and add salt and pepper or more dressing if desired.

3. Sprinkle the cheese over the top and serve.

Recipe courtesy of Scaling Back Blog.