curly kale

A quick and easy way to give kale a kick - serve with steak, chicken and oriental meals

Stir-fried curly kale with chilli & garlic

olive oil

bag curly kale

garlic cloves,

red chilli, deseeded and sliced

Heat the oil in a large wok, then add the kale and a couple tbsp water. Season, then stir-fry for 5-8 mins, adding the garlic and chilli for the final 2 mins. When the kale is tender and a vibrant green, remove from the heat and serve.

This leafy green cabbage-like vegetable is a genuine superfood - it's great whizzed up in place of basil in an Italian sauce

Kale pesto

pine nut

garlic

extra-virgin olive oil

kale

lemon

spaghetti

Put the pine nuts, Parmesan, garlic, oils, kale and lemon juice in a food processor and whizz to a paste. Season to taste. Stir through hot pasta to serve, topping with extra Parmesan and olive oil, if you like.

To store, put in a container or jar, cover the surface with a little more olive oil and keep in the fridge for a week, or freeze for up to a month.

Chopped kale cabbage salad with sweet mustard dressing is a great lunch to meal prep ahead of time. The food processor does a lot of chopping work so that this hearty salad can be made in 30 minutes.

Chopped Kale Cabbage Salad with Sweet Mustard Dressing, Chickpeas &amp; Avocado

red onion,

water

white vinegar

cane sugar

salt

avocado oil

vegan mayonnaise

apple cider vinegar

lemon juice

maple syrup

Dijon mustard

yellow mustard

mustard

Worcestershire sauce

garlic powder

onion powder

garlic,

sea salt and ground black pepper,

carrots,

avocados,

The day before: make the pickled red onions. Pack the red onion slices into a jar that’s big enough to hold them all plus all of the liquid. In a small saucepan, combine the water, white vinegar, cane sugar, and salt. Bring to a simmer and stir to dissolve the salt and sugar. Then pour the liquid over the onions in the jar. Let the onions and liquid cool to room temperature before putting a lid on top and placing in the fridge for up to 2 weeks.

Make the dressing. In a sealable jar, combine the olive oil, vegan mayonnaise, apple cider vinegar, lemon juice, maple syrup, Dijon, yellow mustard, grainy mustard, Worcestershire sauce, garlic powder, onion powder, garlic, salt, and pepper. Seal the lid on top and give it a good shake. Set aside.

Cut the cabbage into 3-4 inch chunks and place in the food processor in batches. Pulse until you have finely chopped cabbage. Transfer chopped cabbage to a large bowl. Place the kale in the food processor in batches and pulse until it is finely chopped as well. Add the chopped kale to the large bowl. Finally, add the carrots to the food processor and pulse until finely chopped. Then, transfer chopped carrots to the large bowl.

Season the chopped cabbage, kale, and carrots with salt and pepper and pour all of the dressing over top. Add the chickpeas and toss to coat in the dressing. Top the salad with as many pickled red onions as you desire and the diced avocado. Enjoy!

Hearty fall greens like kale, radicchio, and brussels sprouts are tossed with an extra flavourful sherry thyme vinaigrette in this incredible salad! Topped with chopped toasted hazelnuts for crunch.

Shredded Fall Greens with Sherry Thyme Vinaigrette &amp; Hazelnuts

shallot,

sherry vinegar

thyme leaves, minced

small bunch lacinato or curly kale

½ lb (227 grams) brussels sprouts

radicchio

hazelnuts,

Make the dressing. In a sealable jar, combine the shallots, garlic, sherry vinegar, water, salt, and pepper. Let that mixture sit for 5 minutes. Then, add the maple syrup, Dijon mustard, grainy mustard, thyme, and olive oil. Secure the lid on top and give it a good shake to combine. Set aside.

Remove the stems from the lacinato kale and slice into thin ribbons (you should end up with 2-3 cups). Place in a large bowl. Trim the brussels sprouts and cut them in half lengthwise. From here, slice into thin ribbons. Place in the large bowl. Cut the radicchio head in half and remove the core. Then, cut the halves into quarters. Slice quarters into thin ribbons and transfer to the large bowl.

Drizzle the vinaigrette over the greens and season well with salt and pepper. Toss to combine. At this point, I like to transfer the greens to a large platter and scatter the finely chopped hazelnuts on top. Enjoy!

OMG yes. This dressing is indeed drinkable! Really delicious fall salad. Thanks!

Ooh, this sounds fabulous! I'm making this salad this week with some farro mixed in (on a kick where I can't make a kale salad without it!)

Love this wholesome salad.... full of flavour. The Thyme &amp; roasted hazelnuts are the heroes. I served this salad with some roasted chicken

Top 4 curly kale recipes from across the web

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Top 4 curly kale recipes from across the web

The most viewed curly kale recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Stir-fried curly kale with chilli &...

Kale pesto

Chopped Kale Cabbage Salad with Swe...

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The most viewed curly kale recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine