Exciting and new ways to eat kale

By: Aug 06, 2014
Exciting and new ways to eat kale

Here are a few recipes to jazz up your kale preparation.

From kid-friendly to unique, kale just got even more interesting. Here are a few recipes to jazz up your kale preparation.

Crunchy Kale Potato Chips with Lemon Mayonnaise

Ingredients for kale chips

  • Yellow potatoes, peeled and cut into small cubes
  • 4 garlic cloves, cut and smashed
  • 1 large package of kale, chopped
  • Half-cup dry breadcrumbs
  • Half-cup of mozzarella cheese, shredded
  • 1 egg
  • 2 chopped green onions
  • 2 tablespoons of mustard, Dijon
  • Salt to taste
  • Pepper to taste
  • 2 tablespoons of olive oil

Ingredients for mayo

  • Half cup of light mayo
  • 3 tablespoons of olive oil
  • 1 teaspoon of grated lemon rind, zest
  • 2 tablespoons of lemon juice
  • Half teaspoon of paprika, smoked

Mayo: Mix all ingredients together in order listed and set aside. May be put in refrigerator to chill before serving with chips.

Kale Chips: In a large pot, boil water and add potatoes and garlic. Let boil for seven to eight minutes. During the last three minutes, add the kale. Cook potatoes until they are tender.

Drain the veggies and return to the pot. Turn temperature to low heat and cook for about two minutes, until the mixture is dry. Then, use a potato masher and mix the ingredients until few chunks remain.

Add the breadcrumbs, cheese, egg, onions, mustard, salt, and pepper. Mix well.

Heat a nonstick pan over medium and use approximately one-third of a cup of mixture for each cake. Drop the potato patty into the pan and press down. Cook and turn once, until the patty is crisp and light brown. This process will take approximately six minutes. Serve the may with the kale chips cakes.

Chicken and Kale Noodle Soup


  • 2 large onions, chopped
  • 2 large stalks of celery, chopped
  • 2 large carrots, chopped
  • 2 sweet potatoes, chopped,
  • Fresh ginger to taste
  • Sea salt to taste
  • Ground pepper to taste
  • Six bone-in chicken thighs
  • Chicken stock – three cups or more depending on preference
  • Three cups of water
  • Two cups of noodles (egg or curly)
  • Half-cup frozen peas

Using a slow cooker, combine the onions, and remaining veggies. Add the ginger, salt, and pepper. Place the chicken over the top of the vegetables and add the stock and water.

Cover the mixture and cook for about six to eight hours until the vegetables are tender and the chicken is cooked through.

Remove the chicken and transfer to a glass bowl. Move the mixture into a large pot and stir in the kale, noodles, and peas. Cover and cook again for about thirty minutes, or until the noodles are al dente. Discard the chicken skin and bones. Shred the chicken and return it to the soup mixture.

Spicy Kale Chips


  • Six cups of stemmed kale (fresh and washed, drained)
  • Two teaspoons of olive oil
  • A dash of sea salt
  • A dash of crushed pepper
  • One pinch of sweet or roasted paprika

Dry the kale in a vegetable spinner or dryer and make sure that the kale leaves are free of moisture. Toss the kale together with the oil and seasonings.

Line a baking sheet with a single layer of parchment paper. Spread the kale leaves out evenly on parchment paper.

Bake in the oven at 350 degrees for about fifteen minutes. The kale leaves will become dark green and crisp when done.

For an added kick in flavor, sprinkle the kale leaves with cayenne pepper.