Search Results for: kale

simple kale salad

I have a love/hate relationship with kale salads. Typically when I get them at restaurants (most notably All Hail Kale (with tempeh!) at Veggie Grill) I love them. I could eat them for days. Then when I go home and try to create an equally delicious kale salad at home, it never stacks up.

Yes, I realize my problems could be worse.

But I want to make a healthy kale salad at home. One that is both delicious, satisfying and not boring. And not too much work.

This is it. Thinly sliced kale is massaged with olive oil, raw apple cider vinegar and salt and tossed with shredded cabbage and carrots, toasted sunflower seeds, dried cranberries and feta cheese. It has all of the textures and flavors that make restaurant salads so good and you can easily make it a main meal by adding some chicken, tempeh, diced avocado, etc. Truly a superfood salad!


Simple Kale Salad

by Emily Dingmann

Prep Time: 20 minutes

Keywords: raw salad gluten-free high fiber low-carb kosher nut-free soy-free sugar-free vegetarian kale


Ingredients (2 main salads)

  • 8 cups thinly sliced kale (any variety or mix)
  • 1 Tbsp olive oil
  • 1 Tbsp apple cider vinegar
  • sprinkle of salt
  • 1 cup red cabbage, thinly sliced
  • 3 carrots, shredded
  • 1/4 cup toasted sunflower seeds
  • 1/4 cup dried cranberries
  • 1/4 cup crumbled feta cheese


In a large bowl, drizzle olive oil, vinegar and salt over kale.

Lightly massage. Set aside for 20 minutes to a day or two.

Toss with cabbage and carrots.

Top with remaining ingredients and serve.

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Side note: I showed Richie how to “massage kale” last night and he was not impressed. :)

baked kale with gruyere

Are you guys sick of Thanksgiving recipes?

Because I have onnnnne more (and my first this year!) to share with you. I wasn’t going to share any Thanksgiving recipes because quite frankly, I’m still in denial that it is in mere days and I hadn’t really thought about it much.  Then I needed to get serious about figuring out what I was going to bring to Thanksgiving this year, so I tried out this kale recipe over the weekend.

It ended up being really good so I had to share it with you. It is the kind of dish that will be perfect all winter long, so if you don’t make it this week, you’ve got a few more months to try it out.

This is a rustic dish made with sauteed kale, shallots and garlic, topped with melty cheese toasty bread. Why has this combination taken so long to enter my life?

Save some leftovers, it is delicious topped with a fried egg! Recipe adapted from Food & Wine.

Baked Kale with Gruyere

by Emily Dingmann

Prep Time: 10 minutes

Cook Time: 35 minutes

Keywords: bake saute side kale Thanksgiving Hanukkah fall winter


Ingredients (4 servings)

For croutons

  • 1 1/2 cups torn up bread
  • 1 Tbsp olive oil

For the Kale

  • 10 oz chopped kale (or 2 bunches)
  • 2 Tbsp olive oil
  • 3 cloves garlic, minced
  • 1 medium shallot, diced
  • 3/4 cup shredded gruyere cheese
  • salt & pepper


For croutons

Pre-heat oven to 350 degrees.

Remove crusts from french or white bread.

Tear up into crouton size pieces.

Drizzle with 1 Tbsp olive oil and bake for about 10-15 minutes until lightly golden.

Set aside.

For Kale

Remove all stems and roughly chop kale.

Heat olive oil in large pan.

Add shallots and garlic and heat until soft, about 3-5 minutes.

Add kale to pan and cook until kale is wilted, about 5-7 minutes.

Season with salt and pepper.

Transfer kale to 8×8 baking dish. Sprinkle with shredded cheese and croutons.

Bake for about 15-20 minutes until cheese is melted and croutons are golden brown.

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miso butter kale

Sooo, I’m currently obsessed with miso butter. I put it on vegetables, I dream about it on steak or seafood and I wonder what else I can put it on. Can’t. Stop. Thinking. About. It.

Miso is one of those “weird” ingredients that might be a little scary, but I promise, it is an ingredient worth having around. Miso is typically soy beans that have been fermented, but there are other versions out there, like chickpea or brown rice. The flavor is salty and often described as umami. It gives a deep, rich flavor to vegetables, fish, meat, soup…pretty much anything.


Combining the miso with butter is ridiculously delicious. This is a twist on my Miso Butter Green Beans and I’m so glad I had some kale in the fridge when the miso-craving struck.

Try it, you won’t be disappointed. And if you don’t have any miso? Get yourself to the store. Please don’t make me obsess on my own!

Miso Butter Kale

by Emily Dingmann

Prep Time: 5 minutes

Cook Time: 10 minutes

Keywords: saute gluten-free low-carb vegetarian kale


Ingredients (1-2 servings)

  • 1 bunch kale
  • 1 Tbsp butter
  • 2 tsp miso


Wash kale, remove stems and cut into thin ribbons.

Heat a large pan. Add butter and when melted, add the miso and stir or whisk until smooth.

Add kale to pan, stirring occasionally.

When kale has softened and wilted to desired consistency (about 5-10 minutes) remove from heat.

Eat warm, at room temperature or chilled.

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kale & artichoke dip

This fall I had my first experience with creamed kale. It was amazing. And life changing. I’ve always been a big fan of kale (raw, cooked, as a chip, etc.) but this took it to a whole new level.

Since my first bite, I’ve wanted to add some artichokes to it, bake it until bubbly and slather it on some good bread. (Or vegetables if I must)!

I’m not sure what I’ve been waiting for, but finally, I decided to just do the damn thing.

Please remind me to never wait so long ever, ever again.

It was just as delicious I had hoped and now I want to eat it every single day.

Please remind me not to.

I tried to lighten it up a bit and leave out the shredded cheese, but it just isn’t the same, so I don’t really recommend it. :)

Kale & Artichoke Dip

by Emily Dingmann

Prep Time: 15 min

Cook Time: 45 min


Ingredients (8 appetizer servings)

  • 1 bunch kale
  • 1/4 onion, thinly sliced
  • 2 cloves garlic, roughly chopped
  • 1/2 cup shredded parmesan
  • 1 cup cottage cheese
  • 1/4 cup mayonnaise
  • 2 oz cream cheese
  • 1 8.5 oz can artichokes, chopped (about 1 1/2 cups)
  • 1 cup shredded cheese (like mozzarella, monterey jack, etc.)


Preheat oven to 350 degrees.

Clean kale, remove stems and roughly chop.

Combine onion, garlic and 2 cups water in large pot.

Bring to a boil and boil until 2 minutes.

Add kale to pot.

Cook, stirring frequently for about 3-5 minutes.

Remove kale from water and squeeze all water from kale. VERY IMPORTANT!

Combine parmesan cheese, cottage cheese, mayonnaise and creamed cheese in food processor, process until smooth.

Add kale and pulse until combined.

Stir in artichoke hearts and 3/4 cup shredded cheese.

Put mixture into baking dish and sprinkle with remaining cheese.

Bake until golden brown, about 30-35 minutes.

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