Kale is an incredibly versatile vegetable that you can eat raw, sautéd, roasted, in a soup or blended up pesto or smoothie! Check out the following kale recipes for a little inspiration to get your started.

For the Love of Kale
Kale has been around for thousands of years. It was (at least to current understanding) first cultivated by the Greeks and Romans as primitive cabbage.
Even though it’s got a long and rich history, I think we can all agree that kale has gone through a serious glow-up in the Western world in the past 20 years.
What was once used mostly has a weird and leafy garnish decorating the salad bar of Pizza Hut, is a now a staple green for the modern day foodie. And, boy, am I here for it!
Lucky for us, it’s also one of the most nutrient dense foods available. When prepared correctly it makes for not only a healthy, but delicious addition to salads, soups, sides and more!
How to Massage Kale (And Why!)
Massaging your food might sound like a weird thing to do, but it’s absolutely worth doing to improve both the taste and texture of raw kale!
The goal is to tenderise the hard and scratchy leaves by scrunching them up in your hands with a little bit of oil to physically break down the tough fibers. After about a minute or so, the leaves should be a darker green and the feel softer. As a result, your leaves are softer and less bitter.

Additionally, breaking down the tough cell walls means your kale can more easily absorb oils and dressings which also contributes to a better flavor.
↳FYI – Kale Stems Are Edible!
Kale stalks are edible! They just need a little more preparation before eating because they’re much tougher than the leaves and .
After you separate the stalks from the leaves, slice up the stems into small pieces. From here you can throw them into stir-fries or roast with other vegetables. Add your kale stems to stir-fries, soups and sautéd dishes early (around the time you’d add things like carrots or celery) so it has time to soften up.
30+ Gluten Free Kale Recipes

✔️Vegetarian
Roasted Cabbage and Kale Salad with Crispy Quinoa
⭐ Crispy, crunchy, sweet and salty, warm and toasty, nutritious and most importantly – DELICIOUS! Made with roasted veggies, toasted nuts and seeds, pan fried halloumi and crispy baked quinoa – all tossed in a punchy maple-mustard vinaigrette.⭐
Enjoy!
Don’t forget to save your favorites for later or bookmark this post for a later time! If you’re still hungry for more, check out my full collection of Gluten Free Winter Recipes or browse through the seasonal category page to pick your preferred season.



































Leave a Review!