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33 Delicious Kale Recipes

33 Delicious Kale Recipes

Amy
Kale takes center stage in these 33 mouthwatering recipes, offering a vibrant mix of textures and flavors to delight your palate. In just 40 minutes, you can whip up a meal that’s as satisfying as it is wholesome, blending earthy greens with zesty, savory, or sweet accents.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

Ingredients
  

Carrot Ginger Dressing (see note)

  • ¾ cup chopped carrots
  • ⅓ to ½ cup water
  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • 2 tablespoons rice vinegar
  • 2 teaspoons minced fresh ginger
  • ¼ teaspoon sea salt, plus more for sprinkling

Salad

  • 1 recipe Roasted Chickpeas
  • 1 bunch curly kale, stems removed, leaves torn
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon extra-virgin olive oil
  • 1 small carrot, grated
  • 1 small red beet, grated
  • ½ watermelon radish, very thinly sliced
  • 1 avocado, cubed
  • 2 tablespoons dried cranberries
  • ¼ cup pepitas, toasted
  • 1 teaspoon sesame seeds
  • Sea salt and freshly ground black pepper

Instructions
 

  • Make the dressing: Preheat the oven to 400°F and line two baking sheets with parchment paper. Place the carrots on one of the baking sheets. Drizzle with olive oil and sprinkle with salt. Toss to coat and spread evenly on the baking sheet. Roast for 20 to 25 minutes, or until soft. Transfer the carrots to a blender and add the water, olive oil, rice vinegar, ginger, and salt. Blend the dressing until smooth and chill in the fridge until ready to use.
  • On the second baking sheet, prepare the roasted chickpeas according to this recipe.
  • Place the kale leaves into a large bowl and add the lemon juice, olive oil, and a few pinches of salt. Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half.
  • Add the carrot, beet, watermelon radish, half of the cubed avocado, cranberries, pepitas, a few more pinches of salt, and several grinds of pepper. Toss to combine. Drizzle generously with the carrot ginger dressing. Top with the remaining avocado, more dressing, and the roasted chickpeas and sprinkle with the sesame seeds. Season to taste and serve.
Keyword easy meals, healthy recipes, kale, leafy greens, vegetarian dishes
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