Get ready to level up your meal game with the vibrant and nutritious world of purple kale! This stunning superfood is packed with vitamins, antioxidants, and a host of other benefits that will leave you feeling energized and inspired. From hearty salads to creamy soups, savory stir-fries to indulgent breakfast treats, we’ve rounded up 18 mouthwatering recipes that showcase the best of purple kale’s versatility.
In this article, we’ll take you on a culinary journey through the many flavors and textures of purple kale, from classic pairings like quinoa and lemon tahini dressing to more unexpected combinations like sweet potato and toasted pine nuts. Whether you’re a seasoned cook or just starting out in the kitchen, these recipes are sure to delight your taste buds and inspire your next meal.
Purple Kale and Quinoa Salad with Lemon Tahini Dressing
Transform your salad game with this vibrant and nutritious recipe! This colorful combination of purple kale, quinoa, and tangy lemon tahini dressing is a perfect blend of flavors and textures.
Ingredients:
– 1 cup cooked quinoa
– 2 cups curly-leafed purple kale, stems removed and discarded, leaves coarsely chopped
– 1/4 cup freshly squeezed lemon juice
– 2 tablespoons tahini
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 cup crumbled feta cheese or toasted almonds for added crunch
Instructions:
1. In a large bowl, combine cooked quinoa and chopped purple kale.
2. In a small bowl, whisk together lemon juice, tahini, and olive oil until smooth.
3. Pour the dressing over the quinoa-kale mixture and toss to coat.
4. Season with salt and pepper to taste.
5. If desired, top with crumbled feta cheese or toasted almonds.
Cooking Time: 15 minutes
Garlic Roasted Purple Kale Chips
Transform your daily snack game with these crispy, flavorful Garlic Roasted Purple Kale Chips!
Ingredients:
– 2 cups purple kale leaves
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt to taste
– Optional: Additional seasonings of your choice (e.g., paprika, chili powder)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Rinse the kale leaves and remove stems.
3. In a bowl, mix minced garlic with olive oil.
4. Add the kale leaves to the bowl and toss until evenly coated with the garlic-olive mixture.
5. Line a baking sheet with parchment paper or silicone mat.
6. Arrange the kale leaves in a single layer on the prepared baking sheet.
7. Sprinkle salt to taste, and any additional seasonings you like.
8. Roast for 15-20 minutes or until crispy, flipping halfway through.
Cooking Time: 15-20 minutes
Purple Kale and Sweet Potato Buddha Bowl
This vibrant bowl combines the earthy sweetness of roasted sweet potatoes with the tangy, slightly bitter flavor of purple kale, topped with a sprinkle of crispy pecans and a drizzle of creamy tahini sauce.
Ingredients:
– 2 large sweet potatoes
– 4 cups purple kale leaves
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1/4 cup tahini sauce (homemade or store-bought)
– 1/4 cup chopped pecans
Instructions:
1. Preheat oven to 425°F (220°C).
2. Pierce sweet potatoes with a fork several times and roast for 45-50 minutes, or until tender.
3. In a large bowl, massage purple kale leaves with olive oil, garlic, salt, and pepper until slightly wilted.
4. Top roasted sweet potatoes with the wilted purple kale.
5. Drizzle tahini sauce over the top and sprinkle with chopped pecans.
Cooking Time: 55-60 minutes
Creamy Purple Kale and White Bean Soup
This hearty soup combines the earthy flavor of purple kale with creamy cannellini beans, perfect for a cozy winter evening.
Ingredients:
– 1 bunch purple kale, stems removed and chopped
– 1 can (15 oz) cannellini beans, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1/2 cup heavy cream
– Salt and pepper, to taste
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped purple kale and cook until wilted, about 3-4 minutes.
5. Add the vegetable broth, cannellini beans, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the soup has thickened slightly.
6. Stir in the heavy cream and adjust seasoning as needed.
Cooking Time: 25-30 minutes
Purple Kale Pesto Pasta with Toasted Pine Nuts
Elevate your pasta game with this vibrant and flavorful dish featuring purple kale, toasted pine nuts, and a creamy pesto sauce.
Ingredients:
– 8 oz. pasta of choice (e.g., linguine or fettuccine)
– 2 cups purple kale leaves, stems removed
– 1/4 cup pine nuts
– 1/3 cup freshly grated Parmesan cheese
– 1/4 cup extra virgin olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh lemon wedges (optional)
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. Toast pine nuts in a small skillet over medium heat until fragrant, about 5 minutes.
3. In a blender or food processor, combine purple kale, toasted pine nuts, Parmesan cheese, olive oil, garlic, salt, and pepper. Blend until smooth, adding water as needed to achieve desired consistency.
4. Toss cooked pasta with pesto sauce, coating evenly.
5. Serve immediately, garnished with fresh lemon wedges if desired.
Cooking Time: 20-25 minutes
Sautéed Purple Kale with Garlic and Chili Flakes
A vibrant and flavorful twist on traditional kale recipes, this sautéed purple kale dish adds a spicy kick from chili flakes and pungency from garlic. Perfect as a side or added to your favorite meals.
Ingredients:
– 1 bunch of purple kale, stems removed and discarded, leaves chopped
– 2 cloves of garlic, minced
– 1/4 teaspoon chili flakes
– 2 tablespoons olive oil
– Salt and pepper, to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the minced garlic and cook for 1 minute, until fragrant.
3. Add the chopped kale to the skillet, stirring to combine with the garlic.
4. Cook for 3-4 minutes, until the kale is wilted and tender.
5. Sprinkle the chili flakes over the kale and stir to combine.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with lemon wedges if desired.
Cooking Time: 10-12 minutes
Purple Kale and Apple Smoothie with Ginger
Discover a refreshing twist on traditional green smoothies! This vibrant purple concoction combines the earthy sweetness of kale, crisp apple, and spicy ginger for a nutritious and revitalizing drink.
Ingredients:
– 2 cups purple kale
– 1/2 cup frozen apple
– 1-inch piece fresh ginger, peeled and chopped
– 1/2 cup unsweetened almond milk
– 1 tablespoon honey
– Ice cubes (optional)
Instructions:
1. Add the chopped kale, frozen apple, and ginger to a blender.
2. Pour in the almond milk and add honey to taste.
3. Blend on high speed until smooth and creamy, stopping to scrape down sides as needed.
4. Taste and adjust sweetness or thickness as desired.
5. Serve immediately, or refrigerate for up to 24 hours.
Cooking Time: None! Simply blend and enjoy.
Purple Kale and Chickpea Stir-Fry with Turmeric
This vibrant stir-fry combines the earthy sweetness of purple kale, the nutty flavor of chickpeas, and the warm, anti-inflammatory properties of turmeric. Perfect for a quick and nutritious weeknight meal.
Ingredients:
– 1 bunch purple kale, stems removed and chopped
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon ground turmeric
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the onion and cook until softened, about 3 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the chickpeas and cook until lightly browned, about 5 minutes.
5. Add the chopped kale and turmeric. Cook until the kale is wilted, about 2-3 minutes.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 15-20 minutes
Purple Kale and Lentil Stew with Coconut Milk
This hearty stew combines the earthy flavors of lentils and purple kale with the creamy richness of coconut milk, perfect for a cozy night in.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups purple kale leaves (fresh or frozen)
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt and pepper to taste
– 1 can full-fat coconut milk
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the lentils, water, cumin, coriander, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
5. Stir in the chopped purple kale leaves and cook until wilted, about 5 minutes.
6. Pour in the coconut milk and stir to combine.
Cooking Time: 45-60 minutes
Enjoy your delicious and nutritious Purple Kale and Lentil Stew with Coconut Milk!
Baked Purple Kale and Feta Egg Muffins
These savory muffins are a delightful twist on traditional breakfast fare, featuring the earthy sweetness of purple kale and the tanginess of crumbled feta.
Ingredients:
– 1 cup all-purpose flour
– 2 large eggs
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped purple kale leaves
– 1/4 cup crumbled feta cheese
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour and eggs. Add grated cheese, chopped kale, crumbled feta, salt, and pepper; stir until just combined.
3. Divide the mixture evenly among the muffin cups.
4. Bake for 18-20 minutes or until the edges are golden brown and the centers are set.
5. Let cool in tin for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 18-20 minutes
Purple Kale and Avocado Toast with Poached Eggs
Elevate your breakfast game with this vibrant and nutritious recipe, featuring the sweetness of purple kale, the creaminess of avocado, and the richness of poached eggs.
Ingredients:
– 2 slices whole grain bread
– 1/4 cup cooked purple kale (wilted)
– 1 ripe avocado, mashed
– 2 large eggs
– Salt and pepper to taste
– Optional: red pepper flakes for added spice
Instructions:
1. Preheat a pot of water and bring to a simmer.
2. Crack in the eggs and cook for 3-4 minutes, or until whites are set and yolks are still slightly runny.
3. Toast the bread until lightly browned.
4. Spread mashed avocado on top of the toast.
5. Add wilted purple kale on top of the avocado.
6. Place a poached egg on each slice of toast.
7. Season with salt, pepper, and red pepper flakes (if using).
8. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Purple Kale and Berry Superfood Salad
Get ready to supercharge your salad game with this vibrant and nutritious recipe! This Purple Kale and Berry Superfood Salad is packed with antioxidants, vitamins, and minerals from a mix of purple kale, sweet berries, and healthy fats.
Ingredients:
– 2 cups curly-leafed purple kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1 cup mixed berries (blueberries, raspberries, blackberries)
– 1/2 cup crumbled goat cheese (or feta or ricotta)
– 1/4 cup chopped pecans or walnuts
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, massage the purple kale leaves with your hands for about 2-3 minutes to help soften the fibers.
2. Add the mixed berries, crumbled goat cheese, and chopped nuts to the bowl.
3. Drizzle the olive oil and apple cider vinegar over the salad and toss gently to combine.
4. Season with salt and pepper to taste.
5. Serve immediately and enjoy!
Cooking Time: None! This recipe is a quick and easy assemble-and-enjoy affair.
Purple Kale Stuffed Portobello Mushrooms
Experience the earthy sweetness of portobello mushrooms paired with the vibrant flavor of purple kale in this easy and impressive recipe.
Ingredients:
– 4 large portobello mushrooms, stems removed and caps cleaned
– 2 cups purple kale, stems removed and chopped
– 1/4 cup goat cheese, crumbled
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1 clove garlic, minced
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, combine chopped purple kale and crumbled goat cheese.
3. Brush the mushroom caps with olive oil and season with salt, pepper, and optional garlic.
4. Stuff each mushroom cap with the kale-goat cheese mixture, dividing it evenly among the four mushrooms.
5. Place stuffed mushrooms on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes or until mushrooms are tender and filling is golden brown.
Cooking Time: 20-25 minutes
Purple Kale and Black Bean Tacos with Lime Crema
Experience the vibrant flavors of Mexico with this unique taco recipe, combining the earthy sweetness of purple kale with the richness of black beans.
Ingredients:
– 1 cup cooked black beans
– 2 cups purple kale, stems removed and chopped
– 1 red onion, diced
– 1 lime, juiced
– 1/4 cup olive oil
– 1 tsp ground cumin
– Salt and pepper to taste
– 8 corn tortillas
– Lime crema (recipe below)
– Optional toppings: diced avocado, sour cream, queso fresco
Instructions:
1. In a large skillet, heat the olive oil over medium-high. Add the onion and cook until softened, about 3 minutes.
2. Add the chopped kale to the skillet and cook until wilted, about 4-5 minutes. Season with cumin, salt, and pepper.
3. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
4. Assemble the tacos by spooning the black bean mixture onto a warmed tortilla, followed by a spoonful of the kale mixture.
Lime Crema:
– 1/2 cup sour cream
– 2 tbsp freshly squeezed lime juice
– 1 tsp honey
Combine all ingredients in a bowl and mix until smooth. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 20-25 minutes
Purple Kale and Farro Grain Bowl with Roasted Beets
A vibrant and nutritious bowl that combines the natural sweetness of roasted beets with the earthy flavor of kale, all on a bed of nutty farro grain.
Ingredients:
– 1 cup farro grain
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 large red beet, peeled and cubed
– 2 cups curly kale, stems removed and chopped
– Salt and pepper to taste
– Optional: crumbled feta cheese or toasted nuts for added flavor
Instructions:
1. Preheat oven to 425°F (220°C). Toss beets with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
2. Cook farro grain according to package instructions using water or broth. Drain and set aside.
3. Heat a large skillet over medium-high heat. Add chopped kale and cook until wilted, about 5 minutes. Season with salt and pepper to taste.
4. To assemble the bowls, divide cooked farro among four bowls. Top with roasted beets, wilted kale, and any desired additional toppings.
Cooking Time: 45-50 minutes
Purple Kale and Butternut Squash Risotto
A creamy and vibrant risotto dish that combines the natural sweetness of butternut squash with the earthy flavor of purple kale.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 medium butternut squash, roasted and diced
– 2 cups purple kale leaves, stems removed and chopped
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
2. Add the minced garlic and cook for an additional minute.
3. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
4. Add the warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. After 20-25 minutes of cooking, stir in the roasted butternut squash and chopped purple kale leaves.
6. Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.
Cooking Time: Approximately 30 minutes
Spicy Purple Kale and Tofu Curry
This vibrant curry combines the earthy sweetness of purple kale with the creaminess of silken tofu, all wrapped up in a spicy and aromatic package. Perfect for a quick and satisfying weeknight dinner.
Ingredients:
– 1 bunch of purple kale, stems removed and chopped
– 1 block of silken tofu, drained and cubed
– 2 medium onions, diced
– 3 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– 1 can of coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet over medium heat.
2. Add onions and cook until translucent, about 5 minutes.
3. Add garlic, cumin, curry powder, turmeric, and cayenne pepper. Cook for 1 minute, stirring constantly.
4. Add kale and cook until wilted, about 3-4 minutes.
5. Add tofu and coconut milk. Simmer until heated through, about 2-3 minutes.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 15-20 minutes
Purple Kale and Walnut Pesto Flatbread
Elevate your flatbread game with this vibrant and flavorful combination of purple kale, walnuts, and homemade pesto.
Ingredients:
– 1 cup all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup warm water
– 1 tablespoon olive oil
– 1/4 cup chopped fresh purple kale leaves
– 1/4 cup toasted walnut halves
– 3 tablespoons homemade pesto (see below for recipe)
– Freshly grated Parmesan cheese, optional
Pesto Recipe:
– 2 cups fresh basil leaves
– 1/2 cup freshly grated Parmesan cheese
– 1/2 cup extra-virgin olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. In a large mixing bowl, combine flour and salt.
2. Gradually add warm water, stirring with a fork until dough forms.
3. Knead dough for 5-7 minutes until smooth and elastic.
4. Divide dough into 2 equal pieces.
5. Roll out each piece to a thickness of about 1/8 inch (3 mm).
6. Spread pesto over the center of each flatbread, leaving a 1-inch border.
7. Top with chopped purple kale and toasted walnuts.
8. Fold edges up to form a crust.
9. Cook in a preheated oven at 400°F (200°C) for 12-15 minutes or until golden brown.
Cooking Time: 12-15 minutes
Summary
Get creative with these vibrant purple kale recipes! From savory dishes like Garlic Roasted Purple Kale Chips and Creamy Purple Kale and White Bean Soup, to sweet treats like Purple Kale and Apple Smoothie with Ginger, there’s something for everyone. Explore healthy meal ideas like Purple Kale Pesto Pasta with Toasted Pine Nuts and Spicy Purple Kale and Tofu Curry. Discover tasty snack options like Baked Purple Kale and Feta Egg Muffins and Sautéed Purple Kale with Garlic and Chili Flakes. Whatever your taste, these 18 vibrant purple kale recipes are sure to inspire a healthier you!
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