Kale has been one of the hottest greens in town for a while now—and for good reason. It’s not often that you crave a food that’s this good for you and feel zero guilt when you down a ton of it. Packed with healthy nutrients, kale is a great choice for keeping your waistline slim and your belly full. After experimenting with this versatile vegetable, you’ll be hooked—especially now that there are so many easy and delicious recipes out there starring this superfood.

Given its amazing health benefits, we can’t say we’re surprised that kale is one of the hottest veggies around. Producers, consumers, and passionate foodies are all coming together to celebrate the green god. So head on over to your local farmers’ market and stock up.

We’ve got kale recipes you’ll want to try. Today.



Serves 6 National Kale Day recipes: Kale Marinara Pizza with Olives

Fans of traditional pizza will love a little extra green tucked under the cheese in this updated version of a take-out favourite.

Take note: normally pizza is a sodium time bomb because of the combination of high-sodium ingredients like cheese, marinara sauce, and dough. To cut some salt from your slice, look for reduced sodium jarred marinara sauce.

Have a fun pizza night at home and serve this pizza with this Kale Garlicky Salad. Or, for a sweet twist, enjoy this Berry Quinoa Kale Salad.


  • 1 pound frozen whole wheat or gluten free pizza dough, defrosted
  • ½ cup jarred marinara sauce
  • 2 cups baby kale
  • ½ cup black olives
  • 1 ½ cup grated mozzarella cheese


1. Preheat the oven to 400 degrees.

2. Flatten the defrosted dough on a pizza pan or screen.

3. Top with the marinara sauce, kale, cheese, and olives.

4. Bake for 10 to 15 minutes until the crust browns around the edges and the cheese is bubbly.

5. Serve immediately.

Nutritional Stats Per Serving (1 slice): 274 calories, 13 g protein, 36 g carbohydrates, 10 g fat (4 g saturated), 22 mg cholesterol, 1 g fiber, 648 mg sodium 1 g sugar.


Serves 4 National Kale Day recipes: Sauteed Kale

Sauteed kale is the perfect side dish for a variety of main courses, like this Chicken Parmesan, or your holiday Turkey Dinner. It’s quick, tasty, and super easy to throw together.


  • 2 tablespoons extra virgin olive oil
  • 1 bunch kale (about 10 ounces),stems trimmed, torn into 1-inch pieces
  • 2 cloves garlic, thinly sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red chili flakes


1. Warm the olive oil in a large skillet over medium heat.

2. Add the garlic and cook 1 minute until the garlic begins to brown.

3. Add the kale, sprinkle with the salt, pepper and chilli flakes and toss to coat in the oil.

4. Cook the kale 3-4 minutes tossing occasionally until the edges start to brown and the kale becomes soft.

5. Serve immediately.

Nutritional Stats Per Serving (1 1/2 cups): 92 calories, 2 g protein, 6 g carbohydrates, 7 g fat (1 g saturated), 0 mg cholesterol, 1 g fiber, 195 mg sodium.


Serves 4 National Kale Day recipes: Kale Chicken Nuggets

These chicken nuggets are addictive and are ideal when you want to healthy up your kinda-guilty pleasure supper or snack (or, if you’re really feeling hedonistic, try our Kale Mac n’ Cheese). Serve with a good quality brand of frozen sweet potato fries, or if you’re up for the challenge, try making your very own.


  • 1 cup kale leaves, packed, any variety
  • 1 cup breadcrumbs, seasoned or gluten free
  • 2 eggs
  • 1 pound raw chicken tenders, cut into 2 inch chunks
  • 2 tablespoons extra virgin olive oil or coconut oil
  • 1/4 teaspoon garlic salt


1. Place the kale in a food processor and finely chop.

2. Spread the breadcrumbs out onto a plate.

3. Place the eggs and kale in a bowl and whisk.

4. Dip the chicken tenders into the egg wash then press into the breadcrumbs. Transfer to a plate and chill at least 30 minute to help the breadcrumbs to adhere.

5. Heat a medium skillet over medium-high heat and add the oil. Add the chicken and cook 3 to 4 minutes without moving until the breadcrumbs are golden.

6. Add the remaining oil and flip the chicken. Cook 3 minutes more until the chicken is cooked through and no longer pink in the centre.

7. Transfer to a plate covered with a paper towel to drain. Sprinkle with the garlic salt and serve immediately.

Nutritional Stats Per Serving (3 chicken fingers): 336 calories, 30 g protein, 25 g carbohydrates, 0 g sugars, 13 g fat (2 g saturated), 165 mg cholesterol, 1 g fiber, 398 mg sodium.

Kale recipes courtesy Jennifer Iserloh, co-author of the cookbook 50 Shades of Kale

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