Vegan Fresh Kale Recipes
Made Easy

Searching for fresh kale recipes? It's time to use your creativity to make your very own recipes instead.

Kale is one of those dark leafy greens that deserve its own dedicated page here at Vegan Coach. It seems to have a less strong taste than some other greens, such as collards, and a lightly sweet flavor.

Since it comes in many different varieties, it's fun to experiment until you find the one that you prefer. And when you cook it properly, and mix it is with your favorites from the list of Kale's "Vegan Flavor Matches" your heart will sing for kale!

How To Select Kale

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

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

Kale Vegan Flavor Matches

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
Tahini

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: 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 then most chips!" -- Angi, San Francisco, California

If You Like Kale Try...

Discover the Nutritional Value of Kale

Back to the top - Vegan Fresh Kale Recipes Made Easy!

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Disclaimer: The entire contents of this website are based upon the opinions of Patty "Sassy" Knutson, unless otherwise noted. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional or nutritionist and is not intended as medical advice. It is intended as a sharing of knowledge and information from the research and experience of Patty "Sassy" Knutson, who encourages you to make your own health care and nutrition decisions based upon your research and in partnership with a qualified health care professional.