Slideshow: Because We Love Kale: 15 Kale Recipes!

Kale, Apple, and Pancetta Salad
Kale, Apple, and Pancetta Salad
With slightly bitter kale and radicchio, crispy-salty pancetta, tart apples and sweet maple syrup, this hearty winter salad hits all the right taste buttons. Get the recipe »
Fusilli with Sausage, Kale, and Sungold Tomatoes
Fusilli with Sausage, Kale, and Sungold Tomatoes
This delicious, wintry combination of sweet Italian sausage and earthy kale is an intensely rich dish, dependent on the gorgeous taste of porky fat reduced with pasta cooking water to create an unctuous sauce. The blanched kale is added once the sausage is crisp and caramelized. The tomatoes come last, left to blister and soften for just a few moments. Their sweet-tart burst does wonders for this dish. Get the recipe »
Butter Beans with Kale and Eggs
Butter Beans with Kale and Eggs
This dish takes its inspiration from Toledo, Spain, where suckling pigs roasted in a wood-fired oven are served alongside a large cazuela filled with judias--a fat, white kidney-shaped relative of the butter bean or lima bean--cooked into a porky, creamy, tomatoey stew. Definitely something worth replicating at home, with a few local-friendly modifications. This dish is also a great way to use pork bones and scraps left over from other kitchen exploits. Get the recipe »
Garlicky Mushrooms and Kale
Garlicky Mushrooms and Kale
This is one of those incredibly versatile recipes that can be eaten any time of the day, as a main or side, served warm or chilled; most importantly, it's incredibly healthy and comes together in about 10 minutes. Non-vegans might add a poached egg perched on top of the kale, or a mound of creamy, cheesy polenta on the side. But if you prefer to keep things animal-product free, a side of vegan risotto or grits would make a lovely accompaniment to these garlicky greens. Get the recipe »
Vegan Marinated Kale and Chickpea Salad
Vegan Marinated Kale and Chickpea Salad
This tasty marinated kale salad, combined with some sort of bean--in this case chickpeas, but any bean would work just as well--and topped with some sumac-marinated onions (or just plain onions if you like), makes for a hearty side dish or a light lunch. And unlike most salads, this one keeps very well in the fridge, retaining its crunch and developing flavor over a couple days. Get the recipe »
Italian Kale and Farro Soup
Italian Kale and Farro Soup
This minestrone-style soup is rich and satisfying thanks to root vegetables, but bright and leafy thanks to the canned tomatoes and a winter staple like kale. The real secret here is farro, the Italian grain. Nutty and chewy, it's sort of like barley but with a much more interesting flavor and texture. It adds something substantial without turning it into health food. Get the recipe »
Kale and Onion Pie
Kale and Onion Pie
This recipe, adapted from Mark Bittman, is surprisingly easy and delicious. The crust is unusual--it's made with mayonnaise and sour cream--but involves no work of folding in butter or rolling things out. It's more like a batter, which is as easy as mixing together some ingredients, spreading it in the bottom of a pie dish, and layering kale and onions on top. This recipe could also be adapted to a number of fillings--something as similar as chard or any manner of other vegetables. Get the recipe »
Kale Salad with Toasted Coconut
Kale Salad with Toasted Coconut
Something magical happens when you put dry kale in the oven. As the moisture leaves the tough raw kale, the leaves are transformed into dark green potato chip-crisp bites. This recipe from Heidi Swanson takes the basic kale chip-making method and dresses it up by adding unsweetened large-flake coconut to the kale and seasoning with soy and sesame oil. In a matter of just about 15 minutes, the kale dehydrates and the coconut caramelizes and soaks in all of that deep sesame-soy flavor. Once you've got your crunchy, umami-ified coconut and kale you can mix it with any cooked grain that you'd like. Get the recipe »
Lentil and Carrot Salad
Lentil and Carrot Salad
This warm and colorful dish combines lentils, carrots, onions, and kale, tossed with a light mustard vinaigrette. It's the perfect meal to coax away a winter chill while loading up on fresh, healthy ingredients. Get the recipe »
Shrimp with Kale and Shiitakes
Shrimp with Kale and Shiitakes
With warm weather just around the corner, this earthy, savory dish is a last hurrah for our favorite winter vegetables. It's packed with both nutrients and flavor to tide you over until spring delivers its much-anticipated bounty. Get the recipe »
Braised Kale with Caramelized Onions, Walnuts, and Blue Cheese
Braised Kale with Caramelized Onions, Walnuts, and Blue Cheese
This festive side dish is guaranteed to be a crowd-pleaser. Toasty and decadent, it's the very definition of comfort food. Get the recipe »
Spicy Stir-Fried Tofu with Kale and Red Peppers
Spicy Stir-Fried Tofu with Kale and Red Peppers
This New York Times stir fry recipe is quick and relatively foolproof. The kale is an unexpected but pleasant addition and behaves well, keeping its size and texture intact. The sauce hits all the notes—garlic, ginger, sesame oil, rice wine, and soy sauce—and employs the common technique of using cornstarch to give the sauce a luxurious texture. While this is billed as a spicy dish, those seeking heat might wish to double or triple the amount of serrano pepper in the recipe. Get the recipe »