Bought a bunch of kale this week? We’ve brought together the Best Easy Dinner Recipes Using Kale to help you make the most of your groceries. Each recipe is balanced with protein, veggies, and complex carbohydrates to keep you fuller longer.
We love kale here at RGE for many reasons. Rich in vitamins A, K, and C, it’s a highly nutritious option to add to your rotation. In addition, kale has a longer shelf life than other leafy greens such as spinach or arugula. If stored properly, kale can stay fresh and crisp for weeks. To prolong the shelf life of your kale, store it in the refrigerator, in an airtight container with a paper towel to absorb the excess moisture.
How to use Kale
We love kale’s versatility, as it can be used both cooked in recipes such as soups, pasta, or stir-fry, as well as raw in salads or Buddha bowls.
You can also roast kale in the oven. To roast, drizzle kale leaves with oil, add desired spices, and roast until crispy and lightly browned. Enjoy these kale chips as a crispy topping to a hummus bowl or as a stand-alone snack
You can also blend kale into smoothies. Add kale to your favourite fruit smoothie recipe for a punch of greens. As long as you have a strong blender, we promise you won’t even know it’s in there.
How to Prepare Kale
To prepare kale, remove the leaves from the stems by sliding your fingers along each stem. Then, tear the leaves into bite-sized pieces. Wash and dry the leaves thoroughly.
If you’re using raw kale in a recipe, such as a salad or a buddha bowl, be sure to massage the kale with your hands for a few minutes to give the leaves a softer, more palatable texture. You’ll know when the kale has softened when it shrinks in volume and turns a slightly darker colour.
Alternatively, you can add your salad dressing to the kale an hour or so before serving to help soften the leaves. Unlike other greens such as spinach or romaine, kale won’t wilt if it’s dressed ahead of serving.
If you’re cooking kale in a heated dish, you don’t need to massage the leaves, as the heat used in cooking will help break them down, giving them a softer texture.
Reduce Waste with Meal Planning
Instead of planning your weekly dinner menu around protein sources, we suggest planning your meals around vegetables. Each week, pick 3-4 vegetables you’d like to cook with, then plan for your favourite recipes using those veggies. Not only will this help keep your grocery list shorter, but it will help limit the amount of food wasted each week.
If you’ve got kale on your grocery list this week, continue reading for our roundup of the Best Easy Dinner Recipes Using Kale to make use of the whole bunch.
Best Easy Dinner Recipes Using Kale
20-Minute Garlicky Shrimp and Kale Gnocchi
Meet your new go-to weeknight recipe! Cooking gnocchi on a sheet pan gives it a delicious crispy, toasted flavour. Plus, this 20-Minute Garlicky Shrimp and Kale Gnocchi recipe uses only one pan and requires limited prep time.
Sheet Pan Sausage, Squash, and Kale
This quick weeknight Sheet Pan Sausage, Squash, and Kale recipe from Today’s Parent calls for only 6 ingredients for a simple and flavourful balanced meal in one pan.
Kale and Salmon Caesar Salad
This Kale and Salmon Caesar Salad recipe from Budget Bytes is perfect for busy weeknights or meal prep lunches. With the convenience of only 6 ingredients including ready-to-eat canned salmon, this quick and easy weeknight recipe is a must-try.
Find the Kale and Salmon Caesar Salad recipe here.
Spicy Kale Coconut Stir Fry
This Spicy Kale and Coconut Stir Fry recipe from Cookie and Kate is perfect for busy weeknights. Using eggs as a protein source speeds up cooking time, and we love that it’s loaded with kale to keep this stir fry balanced.
Best Easy Dinner Recipes Using Kale
Shrimp and Garlicky Tomatoes with Kale Couscous
This Shrimp and Garlicky Tomatoes with Kale Couscous recipe from Woman’s Day uses simple, whole, and balanced ingredients, and you’ll love that everything cooks in foil packets which makes for a really low-effort meal.
Easy Hummus Bowl with Pita Chips
Looking for a super simple snack or meal idea? This Easy Hummus Bowl with Pita Chips takes only 15-minutes and uses pre-prepared ingredients to limit prep time.
Meal Prep Roasted Veggie Buddha Bowls
These plant-based Meal Prep Roasted Veggie Buddha Bowls are perfect for your work-week lunch or dinner rotation throughout fall and winter. Loaded with colourful veggies, crispy roasted lentils, and finished with tahini dressing.
Best Lentil Soup
This Lentil Soup recipe from Cookie and Kate is plant-based, comes together quickly, and uses mostly pantry staples. You can swap fresh greens at the end for frozen if you don’t have fresh on hand.
Find the Best Lentil Soup recipe here.
Coconut Braised Chickpeas
This Coconut Braised Chickpeas recipe from Tasting to Thrive is perfect for Meatless Monday. We love that it’s loaded with veggies and has a delicious creamy coconut sauce. It’s also simple to make and ready in 20-minutes!
Find the Coconut Braised Chickpeas recipe here.
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