- kale salad with pine nuts & parmesan (Bon Appetit)
- kale, sundried tomato, & feta pizza (Annie’s Eats)
- red beans and rice (+ kale) (Rosso & Lukins, The New Basics)
- potato soup with kale and chorizo (Bon Appetit)
- kale and white bean soup (Gourmet)
- meatball, mushroom and kale soup (Oregon Live)
- potatoes and kale baked with tomatoes and bacon (Katherine Deumling, Cook With What You Have)
- curried red lentil and greens stew (Bon Appetit)
- pastaworks farro salad (Pastaworks)
- Hoppin’ John (Emeril Lagasse)
- kale salad with tahini apple cider vinegar dressing (Frog Bottom Farm)
- kale and white bean soup (Gourmet)
- caldo verde (kale and potato soup with chorizo) (Nigel Slater, Tender, SIO Farm Blog Week 27)
- lentil soup with spicy italian sausage (Bon Appetit); use your kale, and do with or without the sausage
- turkey posole with butternut squash and swiss chard (Matt Talavera, Whole Foods Market)
- baked turkey tetrazzini (Laura Russell, The Oregonian)
- bruschetta with winter greens pesto (Katherine Deumling, Portland Farmers Market Blog)
- kale and brussels sprouts salad (Bon Appetit)
- sauteed kale and onions (Gourmet)
- curried red lentil and swiss chard soup (Oprah Magazine)