Everyone definitely needs to eat more kale’s because this nutritious leafy green is rich in vitamins, fiber, antioxidants, and called a “superfood” darling for a reason. If you’re looking for easy ways to cook kale, then you’re in the right place, because we have the easiest kale recipes just for you! Healthy, delicious, colorful, flavorful, nutritious, and easy and simple to make. You can choose from easy kale with fried tofu, vegetable patties with kale and sweet potato, vegan buckwheat bowls with kale and chickpeas, and more. Enjoy!
Colorful, flavorful, and delicious, this easy kale and quinoa tabouli salad is a seriously amazing salad prepared in 30 minutes. You’ll make a big batch that keeps well for several days – a perfect make-ahead for busy weeks. Follow the instructions and serve it immediately or refrigerate it for at least an hour or two to let the flavors meld. Enjoy!
This easy kale with fried tofu is only a vegan kale recipe but also easily gluten-free and perfect for a light, delicious dinner. Gather the needed ingredients, follow the cooking instructions, and in less than an hour, you’ll have a portion full of deliciousness. Serve and enjoy!
Super healthy and tasty, this garlic kale recipe is such an easy side dish ready in 10 minutes and with only five ingredients. The recipe is for two bunches of kale, but you can halve it for just one bunch. Just follow the cooking instructions, season with salt, give a good mix, and serve. Enjoy!
Nutritious and super versatile, these vegetable patties with kale and sweet potato are an excellent alternative to bread, rice, or pasta. You can make them ahead of time and keep them for 3-4 days in the fridge and even longer in the freezer. They will be crispy on the outside and soft on the inside, quite sturdy. Follow the cooking steps and cool slightly before serving. Enjoy!
Super healthy and delicious, this vegan kale pesto is a super alternative to basil pesto. Just gather the needed ingredients and follow the cooking directions – you’ll need a food processor to achieve the process of emulsifying. You can use it within three days in the fridge or store in the freezer. Enjoy!
These vegan buckwheat bowls with kale and chickpeas are one of the best bowls we’ve come across while transitioning to plant-based. They’re gluten-free and full of flavor and texture – a perfectly healthy dinner meal and ready in 35 minutes. Roast the veggies, cook the buckwheat groats, saute the kale, make avocado cream and assemble the bowls – easy and simple. Serve and enjoy!