Vegan Fresh Kale Recipes
Made Easy

Kale is one of those dark leafy greens that many people are afraid to try. It took me years before I started making my own fresh kale recipes, and believe me I NEVER in a million years thought I would see the day.

Not too long ago, every time I went to the grocery store they were OUT of kale -- not just for a day, but for weeks! I asked the guy working there, "Where the HECK is all the kale lately? I haven't seen any for-ev-er! It's not out of season, is it?"

The produce guy said, "Sorry, you must keep missing it. We can't keep it on the shelves. As soon as we put it out, people come along and buy it all."

WTF, I wondered, when did kale became such a hot commodity? Everyone else must be finally catching on that kale is the one of the EASIEST vegetables to clean, prep, and cook, as you'll learn below.

Kale seems to have a less strong taste than some other greens, such as collards, and a lightly sweet flavor. That said, I always find that adding a touch of some sort of sweetener is what makes every one of my kale dishes perfection.

Since kale comes in many different varieties, it's fun to experiment until you find the one that you prefer (I love Dinosaur kale). And when you cook it properly, and mix it is with your favorites from the list of Kale's "Vegan Flavor Matches", kale just could end up turning into one of your favorite vegetables. Believe it or not!

How To Select Kale

Delicious fresh kale recipes start with kale which has a beautiful dark, rich color (bluish-green or darker) and no yellowing or holes in the leaves. The stems should be moist and hardy. Smaller leaves are actually better tasting.

Kale comes in many different shapes and colors, some with frilly leaves and some without. So be sure to try as many as you can until you find your favorite. Personally, I think that the non-frilly variety tastes the best (photo), but be your own judge, for sures. ;o)

How To Clean and Prep Kale

Do not wash before storing. This could cause the leaves to become limp.

Fill a large bowl or Salad Spinner with fresh water and 1-2 Tbsp. of lemon juice (or other foodie acid like Apple Cider Vinegar) and soak for 5-10 minutes. Rinse.

You can eat the stalks, or remove them before your fantastic kale cooking experience.

How To Cook Kale

Braised Kale
Braising helps to break down tough fibers in the green leaves and stalks...

Parboiled Kale
To parboil means to cook in boiling water first and then use another technique to finish the cooking...

Sautéed Kale
By far my favoritest way to cook kale...

Steamed Kale
Best when you're in a hurry because it's so quick, easy, and straight-ahead...

Kale Vegan Flavor Matches

Create your very own kale recipe with some of your favorite ingredients from this list of foods that match perfectly with kale.

Apples
Balsamic Vinegar
Bragg Liquid Aminos, or Tamari
Cheese, non-dairy
Cream, non-dairy
Extra-virgin olive oil
Garlic
Lemon
Nutritional Yeast
Nuts (especially Pine Nuts and Walnuts)
Onions
Potatoes
Raisins (especially golden)
Tahini

Psssst...Get ALL the Flavor Matches found throughout VeganCoach.com all in one place with this handy dandy e-book Your Guide To Vegan Flavor Matches.

CLICK HERE TO ASK A QUESTION
ABOUT COOKING KALE

Kale Helpful Hints

• The most common has curly leaves that are deep green with a tinge of blue. Another type has purple-red stems and a less curly leaf (my favorite);
• Although it will last for several days in your fridge, try to use it within 1-2 days after purchase. The longer it sits, the more bitter your fresh kale recipes will be;
• Kale freezes well. In fact, it actually tastes sweeter and more flavorful afterwards. To freeze for a long period, blanch till the color turns bright in hot boiling water for 2 minutes. Drain in a colander and run cold water over the top. Remove any excess water from the surface (setting it out to dry works great) and place in freezer bags, or containers. Then when needed, thaw to room temperature, removing only as much veggie as you require.

"My most favorite kale recipe: Vegan Kale Chips!

Preheat oven to 400F. Cut up one bunch of kale into bite-size pieces and rinse. Dry with a towel. Put some olive oil (about a Tablespoon) and some Bragg's (about a Tablespoon) in a big bowl and toss with Kale. Make sure liquid is all over, add more Bragg's if needed.

Lay out on cookie sheet, sprinkle nutritional yeast on top. Bake for about 10 minutes until crispy. (If you own a dehydrator you can avoid the oil.) So freaking good, and addicting! And healthier than most chips!"

-- Angi, San Francisco, California

Discover the Nutritional Value of Kale

World's Healthiest Foods.com

If You Like Kale Try...

Broccoli!

Brussels Sprouts!

Cabbage!

Cauliflower!

Mustard/Turnip/ Collard Greens!

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