If you’re wondering how to cook kale and add it to your meals, you’re in the right place! Kale is such a versatile green, and whether you’re looking for how to prepare kale in a salad, a hearty stew, or even a fun snack like kale chips, there’s a kale recipe for everyone.
Purple kale, with its vibrant color and slightly milder flavor, is an amazing choice for a variety of dishes. In this collection of purple kale recipes, you’ll find everything from easy kale salads to warm, comforting casseroles. These purple kale recipes are perfect for adding a burst of nutrients and flavor to your daily meals.
So, let’s dive into some delicious purple kale salad ideas and beyond, and discover new ways to enjoy this superfood!
1. Purple Kale and Chickpea Salad
This salad is perfect when you’re craving something light but filling. The crunch of purple kale and the creamy chickpeas make a dreamy combo. Plus, it’s quick to make, so it’s my go-to for busy weekdays. I love how colorful it looks on the table—food that’s pretty and healthy? Yes, please!
Servings: 4
Time: 15 minutes
Ingredients:
- 4 cups purple kale, chopped
- 1 can chickpeas, drained and rinsed
- 1 small red onion, thinly sliced
- 1/4 cup olive oil
- 2 tbsp lemon juice
- Salt and pepper, to taste
Instructions:
- Wash and chop the purple kale into bite-sized pieces.
- Toss the kale, chickpeas, and red onion together in a big bowl.
- Drizzle with olive oil and lemon juice, then sprinkle on salt and pepper.
- Mix everything well and serve fresh.
2. Purple Kale and Sweet Potato Stir-Fry
This is one of those cozy dishes you’ll want to make when it’s chilly outside. Sweet potatoes and purple kale together? It’s like a hug in a bowl. It’s also a sneaky way to add more veggies to your meal without anyone complaining.
Servings: 3-4
Time: 30 minutes
Ingredients:
- 3 cups purple kale, chopped
- 2 medium sweet potatoes, diced
- 2 tbsp olive oil
- 1 clove garlic, minced
- 1/2 tsp paprika
- Salt and pepper, to taste
Instructions:
- Heat olive oil in a large pan over medium heat.
- Add diced sweet potatoes and cook for about 10 minutes, stirring occasionally.
- Toss in the minced garlic and paprika, cooking for another minute.
- Add the purple kale and cook until it wilts, about 5 minutes.
- Season with salt and pepper, then serve warm.
3. Purple Kale and Lentil Soup
This soup is what I call a bowl of comfort. It’s hearty, healthy, and just perfect for a lazy evening. I like to make a big batch and keep some leftovers because it tastes even better the next day!
Servings: 6
Time: 45 minutes
Ingredients:
- 4 cups purple kale, chopped
- 1 cup lentils, rinsed
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 6 cups vegetable broth
- 1 tsp cumin
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions:
- Heat olive oil in a large pot. Sauté onions, carrots, and celery until softened.
- Add lentils, cumin, and vegetable broth. Bring to a boil, then reduce heat and simmer for 25 minutes.
- Toss in the purple kale and cook for another 10 minutes.
- Season with salt and pepper, then serve with a slice of crusty bread.
4. Purple Kale and Garlic Butter Pasta
This pasta is one of my lazy-night lifesavers. It’s buttery, garlicky, and full of purple kale goodness. My kids love it (though they pick out the kale sometimes—kids, right?). You can whip it up in less than half an hour, which makes it a win in my book!
Servings: 4
Time: 25 minutes
Ingredients:
- 12 oz spaghetti or any pasta you like
- 3 cups purple kale, chopped
- 4 tbsp butter
- 3 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese (optional)
- Salt and pepper, to taste
Instructions:
- Cook pasta according to package instructions. Save 1/2 cup of the pasta water before draining.
- In a large pan, melt the butter over medium heat. Add garlic and red pepper flakes, cooking until fragrant.
- Toss in the purple kale and sauté until wilted.
- Add the cooked pasta to the pan and mix everything together. If it’s too dry, stir in some of the reserved pasta water.
- Season with salt and pepper, sprinkle with Parmesan (if using), and serve hot.
5. Purple Kale and Mushroom Risotto
Risotto sounds fancy, but trust me, it’s easier than you think. This version with purple kale and mushrooms is creamy, earthy, and absolutely satisfying. It’s perfect for a special dinner or even just treating yourself on a regular Tuesday.
Servings: 4
Time: 40 minutes
Ingredients:
- 1 cup Arborio rice
- 4 cups vegetable broth, warmed
- 2 cups mushrooms, sliced
- 2 cups purple kale, chopped
- 1 small onion, diced
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese (optional)
- Salt and pepper, to taste
Instructions:
- Heat olive oil in a large pan and sauté onions until translucent.
- Add mushrooms and cook until soft. Toss in the purple kale and cook for another 2 minutes.
- Stir in the rice and cook for 1 minute to toast it slightly.
- Add one ladle of warm broth and stir until absorbed. Repeat, adding broth a little at a time, until the rice is creamy and cooked through (about 20 minutes).
- Stir in Parmesan (if using), season with salt and pepper, and serve immediately.
6. Purple Kale and Quinoa Power Bowl
This power bowl is my go-to when I want something healthy but still delicious. It’s loaded with purple kale, quinoa, and all sorts of good stuff. Plus, you can customize it with your favorite toppings—perfect for picky eaters like my youngest!
Servings: 2
Time: 25 minutes
Ingredients:
- 1 cup cooked quinoa
- 2 cups purple kale, chopped
- 1/2 cup cherry tomatoes, halved
- 1/2 avocado, sliced
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper, to taste
Instructions:
- In a large bowl, toss the kale with olive oil, lemon juice, salt, and pepper. Massage the kale for 2-3 minutes to soften it.
- Divide the cooked quinoa between two bowls.
- Top with massaged kale, cherry tomatoes, and avocado slices.
- Drizzle with a little extra olive oil or your favorite dressing, and dig in!
7. Purple Kale Pesto Sauce
This pesto is a fun twist on the classic basil version. Purple kale gives it a beautiful color and a slightly earthier taste. I like to keep a jar of it in the fridge for spreading on sandwiches or tossing with pasta.
Servings: Makes about 1 cup
Time: 15 minutes
Ingredients:
- 2 cups purple kale, stems removed
- 1/2 cup walnuts or almonds
- 1/2 cup olive oil
- 1/4 cup Parmesan cheese (optional)
- 1 clove garlic
- Salt and pepper, to taste
Instructions:
- In a food processor, blend kale, nuts, garlic, and Parmesan (if using) until finely chopped.
- While the processor is running, slowly drizzle in olive oil until the pesto reaches your desired consistency.
- Season with salt and pepper. Store in an airtight container in the fridge for up to a week.
8. Purple Kale and Egg Breakfast Scramble
Breakfast is my favorite meal of the day, and this scramble makes it even better. It’s quick, easy, and a great way to sneak some veggies into your morning. The purple kale adds a pop of color and a nice texture.
Servings: 2
Time: 10 minutes
Ingredients:
- 4 large eggs
- 2 cups purple kale, chopped
- 1 tbsp butter or olive oil
- Salt and pepper, to taste
Instructions:
- Heat butter in a non-stick pan over medium heat.
- Add the purple kale and sauté until it wilts, about 2-3 minutes.
- Whisk the eggs with a pinch of salt and pepper, then pour them into the pan.
- Cook gently, stirring occasionally, until the eggs are set. Serve warm.
9. Purple Kale and Potato Frittata
Frittatas are perfect for breakfast, lunch, or dinner, and this one is a crowd-pleaser. I love how the purple kale brightens up the eggs, and the potatoes make it so hearty. It’s a meal that can feed a group, or just you with leftovers for the next day!
Servings: 4
Time: 40 minutes
Ingredients:
- 4 large eggs
- 2 cups purple kale, chopped
- 2 medium potatoes, thinly sliced
- 1 small onion, diced
- 1/4 cup milk
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- Heat olive oil in an oven-safe skillet and sauté the onion and potatoes until tender (about 10 minutes).
- Add the purple kale and cook for another 2-3 minutes, until the kale wilts.
- In a bowl, whisk together the eggs, milk, salt, and pepper. Pour this mixture over the veggies in the pan.
- Transfer the skillet to the oven and bake for 15-20 minutes, until the eggs are set.
- Slice and serve warm!
10. Purple Kale and Carrot Slaw
This slaw is a fun and fresh way to enjoy purple kale. The sweet crunch of carrots pairs so well with the slightly bitter kale, and the tangy dressing ties everything together. It’s great as a side dish or even as a light lunch on a warm day.
Servings: 4
Time: 20 minutes
Ingredients:
- 2 cups purple kale, thinly sliced
- 2 large carrots, shredded
- 1/4 cup apple cider vinegar
- 2 tbsp olive oil
- 1 tbsp honey or maple syrup
- Salt and pepper, to taste
Instructions:
- In a large bowl, combine the purple kale and shredded carrots.
- In a small bowl, whisk together apple cider vinegar, olive oil, honey, salt, and pepper.
- Pour the dressing over the kale and carrots, then toss everything well.
- Let the slaw sit for about 10 minutes before serving to let the flavors meld.
11. Purple Kale and White Bean Stew
This hearty stew is perfect for a chilly evening. The combination of white beans and purple kale makes for a filling and healthy dish. It’s so easy to make, and the leftovers are just as good the next day!
Servings: 4
Time: 40 minutes
Ingredients:
- 2 cups purple kale, chopped
- 1 can white beans, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 tsp thyme
- Salt and pepper, to taste
Instructions:
- In a large pot, sauté onion and garlic until soft.
- Add the white beans, vegetable broth, and thyme. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add the purple kale and cook for another 10 minutes, until the kale is tender.
- Season with salt and pepper, and serve warm.
12. Purple Kale Chips with Sea Salt
Kale chips are a healthier alternative to regular chips, and these are totally addicting! The purple kale crisps up beautifully in the oven and gets a nice hit of sea salt. I always make a big batch because they disappear fast!
Servings: 4
Time: 20 minutes
Ingredients:
- 4 cups purple kale, torn into pieces
- 1 tbsp olive oil
- 1/2 tsp sea salt
Instructions:
- Preheat your oven to 350°F (175°C).
- Toss the purple kale with olive oil and sea salt, making sure it’s all coated.
- Spread the kale on a baking sheet in a single layer.
- Bake for 10-15 minutes, checking often to make sure it doesn’t burn.
- Let the chips cool slightly before serving.
13. Purple Kale and Cucumber Wraps
These wraps are super refreshing and light. The cool cucumber and crisp purple kale make them the perfect healthy snack or light lunch. I like to dip them in a little hummus or yogurt sauce for extra flavor.
Servings: 2
Time: 15 minutes
Ingredients:
- 4 large purple kale leaves
- 1/2 cucumber, sliced into thin strips
- 1/4 cup hummus or yogurt sauce (optional)
Instructions:
- Lay the purple kale leaves flat on a clean surface.
- Place cucumber slices in the center of each kale leaf.
- Roll the kale up around the cucumber, like a wrap.
- Serve as is, or with a side of hummus or yogurt sauce for dipping.
14. Purple Kale and Tofu Stir-Fry
This stir-fry is simple, but packed with flavor. The tofu adds protein, while the purple kale brings that earthy flavor and nice texture. It’s a great way to enjoy both veggies and a little plant-based protein.
Servings: 4
Time: 25 minutes
Ingredients:
- 1 block firm tofu, cubed
- 3 cups purple kale, chopped
- 1 red bell pepper, sliced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 clove garlic, minced
- 1 tsp ginger, grated
Instructions:
- In a pan, heat sesame oil over medium heat.
- Add the tofu and cook until golden and crispy, about 10 minutes.
- Add the garlic, ginger, red bell pepper, and purple kale. Stir-fry for another 5 minutes.
- Pour in the soy sauce, and cook for 2 more minutes, then serve.
15. Purple Kale and Butternut Squash Casserole
This casserole is so comforting and full of flavor. The sweet butternut squash pairs perfectly with the earthy purple kale, and the cheesy topping makes it feel like a treat. It’s the kind of dish that’s always a hit at family gatherings.
Servings: 6
Time: 1 hour
Ingredients:
- 3 cups purple kale, chopped
- 2 cups butternut squash, diced
- 1/2 cup breadcrumbs
- 1/2 cup grated cheese (Parmesan or cheddar)
- 2 tbsp olive oil
- 1/2 tsp nutmeg
- Salt and pepper, to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a pan and sauté the butternut squash for about 10 minutes, until tender.
- Add the purple kale to the pan and cook until wilted.
- Transfer the mixture to a baking dish, and top with breadcrumbs, cheese, and nutmeg.
- Bake for 20-25 minutes, until the top is golden and crispy.
Now that you know how to cook kale and how to prepare kale in so many delicious ways, there’s no excuse not to enjoy this nutritious green in your meals! From vibrant purple kale salads to savory purple kale recipes, there are endless kale recipes to explore.
Whether you’re making a quick kale salad, a hearty stew, or a crispy snack, purple kale brings a burst of color and flavor to any dish. So go ahead and try these easy kale recipes—your taste buds and body will thank you for it!
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