Get ready to elevate your mealtime with the stunning shade of purple kale! This antioxidant-rich superfood adds a pop of color and a boost of nutrition to any dish. Whether you’re looking for a quick and easy side, a hearty main course, or a healthy snack, we’ve got you covered with our collection of 19 vibrant purple kale recipes.
From savory soups and stews to sweet salads and wraps, these innovative recipes showcase the versatility and flavor of purple kale. With a range of flavors and textures to explore, you’ll find inspiration for every occasion – from casual weeknight dinners to special celebrations and gatherings.
In this article, we’ll dive into the world of purple kale and share our top picks for incorporating it into your cooking routine. From classic pairings to unexpected twists, get ready to fall in love with the majestic majesty of purple kale!
Garlic Roasted Purple Kale with Lemon Zest
Transform plain kale into a flavorful and vibrant side dish by roasting it with garlic, lemon zest, and a hint of sweetness.
Ingredients:
– 1 bunch purple kale, stems removed and discarded, leaves coarsely chopped
– 2 cloves garlic, minced
– 2 tbsp olive oil
– 1 tsp honey
– 1/4 cup freshly squeezed lemon juice
– 1 tsp grated lemon zest
– Salt, to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, combine chopped kale, minced garlic, olive oil, and honey. Massage the mixture into the kale leaves until they’re evenly coated.
3. Transfer the kale mixture to a baking sheet in a single layer.
4. Roast in the preheated oven for 15-20 minutes, or until the kale is tender and slightly caramelized.
5. Remove from the oven and sprinkle with lemon juice and zest. Season with salt to taste.
6. Serve hot, garnished with additional lemon zest if desired.
Cooking Time: 15-20 minutes
Purple Kale and Quinoa Salad with Pomegranate Seeds
This refreshing salad combines the earthy sweetness of purple kale, nutty quinoa, and tangy pomegranate seeds for a healthy and flavorful meal.
Ingredients:
– 2 cups cooked quinoa
– 4 cups chopped purple kale (stemmed)
– 1/2 cup diced red onion
– 1/2 cup crumbled feta cheese (optional)
– 1/4 cup pomegranate seeds
– 2 tbsp olive oil
– 1 tsp lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked quinoa, chopped kale, and diced red onion.
2. In a small bowl, whisk together olive oil and lemon juice.
3. Pour the dressing over the quinoa mixture and toss to coat.
4. Top with crumbled feta cheese (if using) and pomegranate seeds.
5. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Creamy Purple Kale and White Bean Soup
This hearty soup combines the earthy sweetness of purple kale with the comforting creaminess of white beans, making it a perfect winter warmer. With just a few simple ingredients and minimal cooking time, this recipe is a great way to get your daily dose of greens.
Ingredients:
– 2 cups purple kale, stems removed and chopped
– 1 can (15 oz) cannellini beans, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the chopped kale and cook until wilted, about 3-4 minutes.
4. Stir in the vegetable broth and cannellini beans. Bring to a simmer.
5. Reduce heat to low and let soup simmer for 10-15 minutes or until flavors have melded together.
6. Stir in the heavy cream or half-and-half. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped kale leaves if desired.
Cooking Time: 20-25 minutes
Spicy Sautéed Purple Kale with Chili Flakes
Add a pop of color and heat to your meal with this simple and flavorful recipe.
Ingredients:
– 1 bunch purple kale, stems removed and discarded, leaves chopped (about 2 cups)
– 2 tablespoons olive oil
– 1 small onion, thinly sliced
– 1 clove garlic, minced
– 1/4 teaspoon chili flakes
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sliced onion and cook until translucent, about 3-4 minutes.
3. Add the chopped garlic and cook for an additional minute, stirring constantly.
4. Add the chopped purple kale, chili flakes, salt, and pepper to the skillet. Stir well to combine.
5. Cook the kale mixture, stirring occasionally, until the greens are tender and slightly caramelized, about 5-7 minutes.
Cooking Time: 10-12 minutes
Purple Kale and Sweet Potato Hash
This vibrant side dish combines the earthy sweetness of sweet potatoes with the nutty flavor of purple kale, making it a perfect accompaniment to any meal. With its stunning color and satisfying crunch, this hash is sure to impress.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 4 cups purple kale leaves, stems removed and chopped
– 1 tablespoon olive oil
– 1 small onion, thinly sliced
– Salt and pepper to taste
– Optional: 1/4 teaspoon red pepper flakes for added heat
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with 1/2 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat the remaining 1/2 tablespoon olive oil over medium-high heat. Add onion and cook for 3-4 minutes or until translucent.
4. Add chopped kale to the skillet and cook until wilted, about 5 minutes.
5. Combine cooked sweet potatoes and kale mixture in a bowl. Season with salt, pepper, and red pepper flakes (if using).
6. Serve warm or at room temperature.
Cooking Time: 30-40 minutes
Purple Kale Pesto Pasta with Toasted Pine Nuts
Elevate your pasta game with this vibrant and flavorful dish, combining the earthy sweetness of kale with the nutty crunch of toasted pine nuts.
Ingredients:
– 8 oz. pasta of choice (e.g., linguine, fettuccine)
– 2 cups purple kale leaves
– 1/4 cup pine nuts
– 1/4 cup extra-virgin olive oil
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 350°F (180°C).
2. Toss pine nuts with a pinch of salt and spread on a baking sheet. Toast for 5-7 minutes, or until lightly browned.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a blender or food processor, combine purple kale leaves, garlic, lemon juice, and olive oil. Blend until smooth, adjusting seasoning as needed.
5. Toss cooked pasta with the kale pesto and toasted pine nuts. Top with Parmesan cheese, if desired.
Cooking Time: 15-20 minutes
Balsamic Glazed Purple Kale with Caramelized Onions
Elevate your vegetable game with this flavorful side dish featuring purple kale, caramelized onions, and a tangy balsamic glaze.
Ingredients:
– 1 bunch of purple kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 tablespoons balsamic vinegar
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large skillet, heat the olive oil over medium-low heat. Add the sliced onions and cook for 20-25 minutes, stirring occasionally, until caramelized.
3. Add the minced garlic to the skillet and cook for an additional 1 minute.
4. In a separate pan, toss the purple kale with a pinch of salt and pepper. Cook over high heat, stirring frequently, until wilted (about 5 minutes).
5. In a small bowl, whisk together balsamic vinegar and honey.
6. Combine the cooked onions, garlic, and kale in a serving dish. Drizzle the balsamic glaze over the top and toss to coat.
7. Serve warm or at room temperature.
Cooking Time: 35-40 minutes
Purple Kale and Chickpea Curry
This vibrant curry is a perfect blend of sweet, sour, and savory flavors, packed with the goodness of purple kale and chickpeas. This easy-to-make recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 bunch of purple kale, stems removed and chopped
– 1 can of chickpeas (14 oz), drained and rinsed
– 2 medium onions, diced
– 3 cloves of garlic, minced
– 1 tablespoon of grated fresh ginger
– 1 teaspoon of ground cumin
– 1/2 teaspoon of turmeric powder
– 1/2 teaspoon of red chili flakes (optional)
– Salt and pepper to taste
– 2 tablespoons of olive oil
– 1 can of coconut milk (14 oz)
Instructions:
1. Heat the olive oil in a large pan over medium heat.
2. Add the onions, garlic, and ginger; cook until the onions are translucent.
3. Add the cumin, turmeric, and chili flakes (if using); cook for 1 minute.
4. Add the chickpeas and stir to combine.
5. Add the chopped kale and coconut milk; stir well.
6. Reduce heat to low and simmer for 15-20 minutes or until the kale is tender.
7. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Purple Kale Smoothie with Blueberries and Banana
This Purple Kale Smoothie with Blueberries and Banana is a unique and tasty way to get your daily dose of greens. The combination of purple kale, blueberries, and banana creates a sweet and earthy flavor profile that’s perfect for a quick breakfast or snack.
Ingredients:
– 2 cups fresh or frozen purple kale
– 1/2 cup frozen blueberries
– 1 ripe banana
– 1/2 cup unsweetened almond milk
– 1 tablespoon honey (optional)
– Ice cubes (as needed)
Instructions:
1. Add the purple kale, blueberries, and banana to a blender.
2. Pour in the unsweetened almond milk and add honey if desired.
3. Blend the mixture on high speed until smooth and creamy.
4. Add ice cubes if you prefer a thicker consistency.
5. Blend again until the ice is crushed and the smoothie is the desired thickness.
Cooking Time: 2-3 minutes
Purple Kale Chips with Sea Salt and Nutritional Yeast
Transform ordinary kale into a deliciously crunchy snack with this simple recipe. The addition of sea salt and nutritional yeast adds depth and umami flavor to the purple kale chips.
Ingredients:
– 2 cups curly kale, stems removed and discarded
– 1/4 cup olive oil
– 1 tablespoon lemon juice
– 1/2 teaspoon sea salt
– 1/4 teaspoon nutritional yeast
Instructions:
1. Preheat oven to 250°F (120°C).
2. In a large bowl, massage kale with olive oil and lemon juice until the leaves are tender.
3. Sprinkle sea salt and nutritional yeast over the kale and toss to combine.
4. Line two baking sheets with parchment paper. Divide the kale mixture between the sheets in an even layer.
5. Bake for 15-20 minutes or until the kale is crispy and slightly golden.
6. Remove from oven and let cool completely.
Cooking Time: 15-20 minutes
Purple Kale and Avocado Breakfast Wrap
Start your day with a nutritious and flavorful breakfast wrap packed with the goodness of purple kale and creamy avocado. This recipe is perfect for a quick morning meal or a healthy snack.
Ingredients:
– 1 large purple kale leaf, stems removed and chopped
– 1 ripe avocado, mashed
– 1 whole wheat tortilla
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 cup shredded cheddar cheese, 1/4 cup sliced red bell pepper
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In the skillet, sauté the chopped purple kale with olive oil until slightly wilted.
3. Spread the mashed avocado on one half of the tortilla.
4. Add the cooked purple kale and sprinkle with salt and pepper to taste.
5. Fold the tortilla in half to enclose the filling.
6. Cook for an additional 1-2 minutes, until the cheese is melted (if using).
7. Serve warm and enjoy!
Cooking Time: 10-12 minutes
Purple Kale and Lentil Stew with Smoked Paprika
This hearty stew combines the earthy sweetness of purple kale with the comforting warmth of lentils, all infused with the deep smokiness of paprika. Perfect for a cozy evening meal.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups purple kale leaves, stems removed and chopped
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– Salt and pepper to taste
– Optional: 1 tablespoon olive oil for serving
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the lentils, paprika, diced tomatoes, and broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
3. Stir in chopped kale and cook until wilted.
4. Season with salt and pepper to taste.
5. Serve hot, drizzled with olive oil if desired.
Cooking Time: 40-50 minutes
Purple Kale Stir-Fry with Ginger and Sesame Oil
This vibrant stir-fry combines the earthy sweetness of purple kale with the spicy warmth of ginger, all tied together with the nutty flavor of sesame oil. Perfect as a side dish or add it to your favorite noodles or rice bowl for a nutritious meal.
Ingredients:
– 1 bunch purple kale, stems removed and discarded, leaves chopped
– 2 inches fresh ginger, peeled and minced
– 2 tablespoons sesame oil
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. Heat the sesame oil in a large skillet or wok over medium-high heat.
2. Add the minced ginger and cook for 30 seconds, until fragrant.
3. Add the chopped kale and minced garlic; stir-fry for 2-3 minutes, until the kale is slightly wilted.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with sesame seeds if desired.
Cooking Time: 5-7 minutes
Purple Kale and Goat Cheese Stuffed Portobello Mushrooms
Elevate your appetizer game with this earthy and creamy recipe, featuring the rich flavors of portobello mushrooms, purple kale, and tangy goat cheese.
Ingredients:
– 4 large portobello mushrooms
– 1 bunch purple kale, stems removed and discarded, leaves chopped
– 1/2 cup crumbled goat cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the chopped purple kale and cook until wilted, about 3-4 minutes.
3. Remove the stems from the portobello mushrooms and fill each cap with the cooked kale mixture, leaving a small border around the edges.
4. Divide the crumbled goat cheese among the mushroom caps, placing it in the center of each.
5. Bake for 15-20 minutes or until the mushrooms are tender and the filling is heated through.
Cooking Time: 15-20 minutes
Purple Kale and Roasted Beet Salad with Feta
This sweet and earthy salad combines the natural sweetness of roasted beets with the peppery flavor of purple kale, all tied together with crumbly feta cheese.
Ingredients:
– 2 large red beets
– 4 cups curly-leaf purple kale, stems removed and discarded
– 1/2 cup crumbled feta cheese
– 2 tbsp olive oil
– Salt and pepper to taste
– 1 tsp balsamic vinegar (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender when pierced.
3. Remove beets from oven and let cool. Peel and slice into wedges.
4. In a large bowl, massage kale leaves with olive oil, salt, and pepper until leaves are tender.
5. Add roasted beet wedges to the bowl and toss to combine.
6. Crumble feta cheese over the top and drizzle with balsamic vinegar (if using).
7. Serve immediately.
Cooking Time: 50 minutes
Purple Kale and Black Bean Tacos with Lime Crema
Experience the bold flavors of Mexico with this vibrant taco recipe, featuring roasted purple kale and tender black beans in a crispy taco shell.
Ingredients:
– 1 bunch purple kale, stems removed and chopped
– 1 can black beans, drained and rinsed
– 2 tablespoons olive oil
– 1 small onion, diced
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Lime crema (see below)
– Optional toppings: diced tomatoes, shredded cheese, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss kale with olive oil, cumin, salt, and pepper on a baking sheet.
3. Roast for 15-20 minutes or until wilted.
4. In a large skillet, heat onion over medium-high until caramelized.
5. Add black beans to the skillet and stir to combine.
6. Warm tortillas by wrapping in a damp paper towel and microwaving for 30 seconds.
7. Assemble tacos with roasted kale, black bean mixture, and desired toppings.
8. Serve with lime crema (see below).
Lime Crema:
– 1/2 cup Greek yogurt
– Juice of 1 lime
– 1 tablespoon honey
Mix all ingredients until smooth. Refrigerate for at least 30 minutes before serving.
Purple Kale and Butternut Squash Risotto
This autumn-inspired risotto combines the earthy sweetness of roasted butternut squash with the nutty, slightly bitter flavor of purple kale. A perfect comfort food for a cozy evening.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 cups Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 2 cups purple kale leaves, stems removed and discarded, leaves chopped
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Optional: 1/4 cup white wine (for added depth of flavor)
Instructions:
1. Preheat oven to 400°F (200°C). Roast the butternut squash for 45-50 minutes, or until tender.
2. In a large skillet, heat oil over medium-high. Add onion and garlic; cook until translucent, about 3-4 minutes.
3. Add Arborio rice and cook, stirring constantly, for 1-2 minutes.
4. Add broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. Stir in chopped kale and roasted squash puree (once cooled).
6. Remove from heat; stir in Parmesan cheese. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Purple Kale and Apple Slaw with Honey Mustard Dressing
This refreshing slaw combines the earthy sweetness of purple kale with the crunch of apple, all tied together with a tangy honey mustard dressing. Perfect as a side dish or topping for your favorite sandwiches.
Ingredients:
– 4 cups purple kale, stems removed and discarded, leaves coarsely chopped
– 1 large apple, peeled and diced (Granny Smith or Honeycrisp work well)
– 2 tablespoons honey
– 2 tablespoons Dijon mustard
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the chopped kale and diced apple.
2. In a small bowl, whisk together the honey, Dijon mustard, and apple cider vinegar until smooth.
3. Pour the dressing over the kale mixture and toss until well combined.
4. Season with salt and pepper to taste.
5. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! Just assemble and chill before serving.
Purple Kale and Mushroom Vegan Lasagna
A vibrant twist on the classic Italian dish, this recipe combines the earthy flavors of mushrooms with the subtle sweetness of purple kale, all wrapped up in a rich and creamy vegan lasagna.
Ingredients:
– 8-10 lasagna noodles
– 2 cups mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 1 bunch purple kale, stems removed and chopped
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup vegan ricotta cheese (see note)
– 1 cup marinara sauce (homemade or store-bought)
– 1 tsp dried basil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, sauté mushrooms, onion, and garlic until tender. Add kale and cook until wilted.
4. In a separate bowl, combine vegan ricotta cheese, marinara sauce, and basil. Season with salt and pepper.
5. Assemble lasagna by spreading a layer of the ricotta mixture on the bottom of a 9×13-inch baking dish, followed by noodles, mushroom-kale mixture, and repeat.
6. Top with remaining noodles and marinara sauce. Cover with foil and bake for 45 minutes.
7. Remove foil and continue baking for an additional 10-15 minutes or until golden brown.
Cooking Time: 55 minutes
Summary
Get ready to elevate your cooking game with these vibrant purple kale recipes! From classic roasted kale with lemon zest to creamy soups and savory stir-fries, there’s something for every occasion. Try making a quinoa salad with pomegranate seeds, or indulge in a sweet potato hash. Add some spice with sautéed kale and chili flakes, or go green with a kale smoothie and blueberries. Whether you’re looking for a healthy breakfast option, a comforting stew, or a show-stopping lasagna, these recipes will inspire you to get creative with this superfood.
