Kale. It’s What’s For Dinner

Have you discovered kale yet? Gerry and I were introduced to it earlier this year when my daughter-in-love used it in a tasty salad when we were visiting. We enjoyed it so much that it’s become a regular feature at our house.  In addition to the recipe from my DIL I’ve also adapted a Weight Watcher’s recipe, using kale in place of mixed greens. I usually make a big bowl of either salad at least once a week. It keeps for days so we eat two or three times a week, it’s hearty enough to be a meal itself, or delightful as an accompaniment with roasted veggies or fish or chicken.

Yesterday, there was something going around Facebook about kale and I learned that not everyone has found a way to incorporate kale into their diet yet. (This is for you, Cindy!) If you’re one of the uninitiated then this is your lucky day because I’m going to share both of my recipes as well as a new one that my sister-in-love just gave me that I’m looking forward to trying very soon.

Regardless of which salad I’m making, I prepare the kale the same way. I use a full bunch of kale, strip the leaves from the stems (the stems go to the compost or the worm bin), wash, and put them in the salad spinner to dry. Then I just chop them up into bite-sized pieces and begin assembling the rest of the ingredients.

My Daughter-In-Love’s Recipe:

  • 1 bunch of kale
  • 3 grated carrots
  • 1/2 head of red cabbage thinly sliced
  • 1/2 cup (or more) of pumpkin or sunflower seeds (I use roasted unsalted sunflower seeds)


  • 1/2 cup olive oil
  • 1/3 cup soy sauce
  • 5 Tbsp Balsamic vinegar
  • 1 tsp dried oregano leaves


Beet Salad with Avocado and Goat Cheese

  • 1 bunch kale
  • Canned beets, drained and sliced
  • 1 Avocado, halved, pitted, peeled, and diced (the recipe calls for a half but I use a whole)
  • 1 oz crumbled goat cheese (We love goat cheese so I use a full 3.5 oz container. I’ve also used thinly sliced pieces of the softer kind if that’s all I have on hand)


  • 4 tsp balsamic vinegar
  • 2 tsp olive oil
  • 1/4 tsp salt
  • 1/8 tsp black pepper


Kale Caesar Salad Recipe from my Sister-in-Love that I’m looking forward to trying:

  • 1 bunch kale


  • 3 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 garlic clove, grated
  • Parmesan cheese, grated

Add more grated parmesan to the salad after mixing.

Okay, that’s it! Check out this post at Retirement Sparks to learn even more about kale and it’s benefits. Then head on out to your favorite veggie market and get yourself some kale and start reaping the health, and flavor, benefits yourself!



I’m a writer, reader, and creative. I thought by now I’d have things figured out, but I keep coming up with more questions. I think that’s okay. I’m here most mornings pondering ordinary things.
  1. Linda, My husband grows kale and I’m always looking for recipes so thank you for these. Kale is delicious and one of the most nutritious greens. Have you tried kale chips? Cut up kale, toss with 1T olive oil & salt. Spread on baking sheet. Bake at 350 until crisp. Yummy!

    1. I did try kale chips last year, Kathy. Once in the dehydrator and a couple of other times in the oven. They were good, but I found they were so thin and fragile that I made them difficult (messy) to eat.

  2. Hi Linda, I discovered kale about a year ago after my sister put some in the breakfast eggs. I chop it up and sauté with other veggies, then add the eggs for omelet or scrambled. Sometimes I sauté them up, season with garlic salt, and use as a bed under cooked chicken – the kale shrinks when cooked so use more than you think you need. I also threw kale, minus the rib) into breakfast smoothies along with the fruit (ignore the color!). Kale lasts so much longer in the fridge than spinach, its very healthful cousin.

    1. Hi Linda!

      That egg recipe sounds delish. I’m going to try that with my morning eggs. I too love how much better it keeps in the fridge than any other greens. It truly is my new absolutely favorite veggie!

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