Vegan World Fusion Cuisine: Over 200 Award-Winning Recipes
Kale Recipes From
Around the World
African Kale and Yams
Chinese Sesame Kale
Braised Tuscan Kale
Pork Chops with Kale
Bean and Kale Soup
Verde (Portuguese Kale-Potato-Sausage Soup)
Kale has earned a spot on many nutritionists’
lists of Top 10 Healthiest Vegetables. As a member of the Brassica
family of plants, along with the likes of broccoli and cabbage, it is chock
full of phytochemicals that are believed to
help prevent cancer. It’s also extraordinarily high in carotenes,
which are a good source of Vitamin
A, which is good for everything from vision to bone growth, and Vitamin
K, which is good for the blood. It’s nutritional
attributes don’t stop there. Kale is also an excellent source of raft
of other nutrients, including Vitamin C, manganese and
calcium. Best of all, kale is good to eat – and is easily incorporated
into a wide array of dishes.
The best variety of kale for cooking, in my opinion, is an old Tuscan
heirloom known by a variety of names including lacinato, or cavolo nero,
or blue or black or dinosaur kale, the latter because of its
crinkly texture. Baby red Russian kale is the best variety for salads.
The first of these recipes is from Vegan
World Fusion Cuisine:Over 200 Award-Winning Recipes, by
Mark Reinfeld and chefs from the Blossoming Lotus restaurant in Hawaii. Some of the others are adapted from this extensive
list of kale recipes.
African Kale and Yams
large bunch Kale, 4 cups chopped, pressed firm
cup Garnet yam, rinsed well, chopped
½ tablespoon olive oil
cup Purple cabbage, sliced
½ cup Onion, chopped
tablespoon soy sauce
tablespoon salt, or to taste
tablespoon minced garlic
tablespoon ginger, peeled and minced
teaspoon serrano chile, seeded and diced
Sauce, to taste
Rinse and drain kale well. Steam kale and yams. Kale should still be
colorful and yams should still have some firmness.
While kale and yams are steaming, place oil in a large sauté pan and
heat on medium high. Add onion, garlic, ginger and chili pepper, cook
for 5 minutes, stirring frequently.
Add cabbage and cook for 5 minutes, stirring frequently. Add small
amounts of water if necessary to prevent sticking. Place in a large
mixing bowl with remaining ingredients, add kale and mix well.
Add yams and gently mix well.
cloves garlic, minced
1 pound kale (about bunch)
2 teaspoons sesame seed oil
2 tablespoons water
1 teaspoon soy sauce
2 teaspoons toasted sesame seeds
Salt and pepper, if desired
Mince the garlic cloves. Wash the kale and shake it over the sink. It
should remain a little wet. Remove and discard the stems from the kale
and tear it into bite-size pieces. Save the stems for another use, such
as vegetable stock.
Heat the sesame seed oil in the skillet over medium-low heat. Add the
minced garlic to the hot oil and sauté for about 20 seconds. Add the
kale and water to the garlic and oil, and cover the skillet.
After 1 minute, stir the kale, then re-cover. After 1-2 more minutes,
when the kale is wilted, stir in the soy sauce and sesame seeds. If
desired, add salt and/or pepper to taste.
bunches kale, washed
1 clove garlic, minced
½ medium onion, coarsely chopped
2 tablespoon oil
1 ½ cup chicken stock or bouillon
4 medium potatoes, quartered
1 stalk celery, chopped
Sour cream, for garnish
1. Cut the kale leaves into 1/2-inch-wide strips. Blanch them in
lightly salted boiling water for one minute. Set aside.
2. Saute the garlic and onion in the oil until lightly browned. Add the
chicken stock, potatoes, celery, and blanched kale. Simmer together
until potatoes fall apart and lose their shape. Stir; season with salt
and pepper, garnish with sour cream and serve.
bunches kale, stems removed
Salt as needed
¼ cup extra-virgin olive oil
½ white onion thinly sliced
½ rosemary sprig
1 dried small red chile
2 garlic cloves thinly sliced
¼ cup chicken stock or
1. Coarsely chop the kale leaves and blanch them in boiling salted
water, about 3 minutes, then drain.
2. Heat the oil in a heavy skillet over medium heat and add the onion,
rosemary and chile. Cook for 2 minutes, then add the garlic and 1/4
teaspoon of salt. When the onion is translucent and starting to color, 3
to 5 minutes, add the kale.
3. Cook the kale over medium-low heat for 30 to 40 minutes, stirring
often. The kale will turn a deep, almost black color, become soft and
then almost a little crisp. Add 1/2 teaspoon of salt. If the greens get
too dry during the cooking, stir in a little stock or water.
4. Spoon into a serving bowl and serve.
Pork Chops with Kale
1/4 cup olive oil
2 large cloves of garlic, minced
4 thick pork chops
2 teaspoons fennel seeds
1 cup hot water
1 small can tomato paste
Soak kale and rinse it thoroughly then simmer for 20 minutes in pot of
While kale is cooking, heat oil in large, deep skillet. Add garlic and
cook for 2 minutes over low heat. Add pork chops and saute for 5 minutes
on each side, then season with salt, pepper, and fennel seeds.
Dissolve tomato paste in hot water and add to pork chops. Cover and cook
on low for 30 minutes, adding water if sauce gets too thick.
Drain kale and stir into tomato sauce. Cover and cook for another 10
and Kale Soup
lb. dried Great Northern beans
Water as needed
Olive oil as needed
1 onion, chopped
2 small carrots, diced
1 celery stalk, diced
4 cup shredded kale (1 small bunch)
1 boiling potato, diced
2 cup chopped Swiss chard bunch (1 small bunch
1 large tomato, diced
2 garlic cloves, minced
2 teaspoon minced fresh rosemary leaves
1 tablespoon minced parsley
1 teaspoon fresh thyme leaves
Salt to taste
Freshly-ground black pepper to taste
1 cup freshly-grated Parmesan cheese
1. Place beans in large saucepan with enough cold water to cover. Let
stand at room temperature overnight.
2. Drain beans and return to saucepan. Add enough water to cover
and bring to a boil over high heat. Reduce heat and simmer until tender,
1 hour 30 minutes, reserving liquid. Transfer half of beans to food
processor or blender and puree. Reserve remaining whole beans.
3. Heat 1/4 cup oil in large pot over medium-high heat. Add onion,
carrots and celery and saute 5 minutes. Stir in kale, potato, pureed
beans and enough reserved bean cooking liquid and water to make 6 cups.
Heat over medium heat and simmer for about 30 minutes until vegetables are
4. Add chard, tomato, garlic, rosemary, parsley, thyme and salt and
pepper to taste. Simmer until chard is tender and flavors are well
blended, at least 1 hour, adding additional bean liquid if soup is too
thick. (Soup should be quite thick.)
5. Stir in reserved whole beans and simmer until heated through, 5 to 10
minutes. (Can be cooled and refrigerated overnight.) Ladle into heated
soup bowls and sprinkle with Parmesan cheese. Top each bowl of soup with
spoonful of olive oil, if desired.
(Portuguese Kale-Potato-Sausage Soup)
large yellow onion, peeled and minced fine
1 large garlic clove, peeled and minced
4 tablespoons olive oil
6 large potatoes
2 quarts cold water
1 pound chorizo or similar sausage
2 1/2 teaspoons salt
1/4 teaspoon pepper
1 lb. kale, chopped
Saute the onion and garlic in three tablespoons of oil. Add potatoes and
sauté for five minutes. Add water, cover, and boil gently for 20
minutes until potatoes are falling apart.
2. Meanwhile, chop and fry the sausage in a skillet and drain, then add the kale,
remaining tablespoon of olive oil, salt and pepper, and simmer for five minutes.
Stir sausage and kale into pot of boiled potatoes. Cook for about
20 more minutes and serve with dark bread.