38 wale recipes

Dale-Burgers stuff ground beef with barbecue sauce, cayenne, garlic, and Worcestershire for a juicy, well-seasoned grilled patty. Backyard burger that tastes like it took longer than it did.

This simple recipe is easy to follow, and it turns out delicious, kale adds lots of vitamins, and the flavor is great.

A golden, veggie-packed frittata with tender brussels sprouts, earthy kale, sauteed mushrooms, and melty Swiss cheese. This quick vegetarian breakfast or brunch comes together in 30 minutes with just one skillet.

In a surprising twist, Tuscan kale is served raw—and makes for a substantial and satisfying fall salad. Sweet currants (or raisins) soaked in tangy white balasmic vingegar and salty parmesan punctuate the dressed, shredded kale.

Steamed kale stuffed into whole wheat pita with Dijon mustard, lemon juice, and garlic powder. A simple, no-cook-assembly vegetarian sandwich that takes minutes to put together.

Quick sautéed mushrooms and kale cooked under a smothering lid with garlic, butter, and sherry. This easy vegetarian side dish is ready in just 15 minutes.

Tender kale marinated in spiced coconut milk then quickly grilled until charred and wilted. This unique side dish transforms hearty greens into something smoky and creamy.

Sautéed kale, crimini mushrooms, and green beans with white wine, red pepper flakes, lemon juice, and Parmesan. A low-carb, healthy side dish ready in under 30 minutes.

Grilled duck and pork sausage crepinettes spiced with cinnamon and cumin, wrapped in caul fat, and served over garlicky wilted kale. A rustic French charcuterie technique with bold, warming flavors.

Eggs poached in a simple Roman-style red sauce with tomatoes, mushrooms, onions, and garlic. A rustic Italian shakshuka-style dish perfect for brunch, served with crusty French bread.

Bubbly ginger ale poured over scoops of strawberry ice cream and crowned with whipped cream and strawberry preserves. A pink, fizzy Valentine's Day treat ready in 10 minutes.

There are many variations of classic Mexican tortilla soup. In this vegetarian version (feel free to substitute chicken for the tofu for a non-veg version) the rich broth is flavored with earthy ancho (New Mexican) chillies and made more filling by adding some kale that retains it's texture well in a hot soup.

Slow-simmered Texas-style chili with chunked beef and pork shoulder, no beans, cooked low for 4 hours with chili powder, jalapenos, pale ale, and cayenne. Thick, meaty, and built for serious chili lovers.

Pesto Toscano made with fresh kale, garlic, and olive oil instead of traditional basil. A robust Tuscan pesto with just 4 ingredients, no nuts, and no cheese required.

Tagliatelle tossed with crispy hot Italian sausage, wilted kale, chicken stock, and sharp pecorino cheese. A rustic Italian pasta that comes together in 40 minutes flat.

Ghostly green brew is a 2-ingredient Halloween punch made with lime sherbet and ginger ale. Serve it in a carved pumpkin for a spooky, fizzy, kid-friendly party drink.