Eating your greens won't be a chore with our creative ways to serve up this superfood.
Kale Salad with Buttermilk Dressing and Pickled Onions
"My grandmother always had a bottle of buttermilk in the fridge, and I love how it adds acidity and creaminess to this dressing." - Birmingham chef John Hall
Beets, curly kale, hardcooked eggs, and tangy pickled onions make this salad a winner. Serve it as a side for brunch as Hall suggests, or add protein to make it a full meal.
Blueberry-and-Kale Grain Salad
Recipe: Blueberry-and-Kale Grain Salad
Trust us—you're going to want to try this crunchy, sweet, and salty combo. Any variety of kale will do, and feel free to sub cooked farro, wild rice, or quinoa for the wheat berries.
Peas and Kale Salad with Bacon Vinaigrette
Ensure every day is a lucky and prosperous one when you serve this hearty Southern salad.
Recipe: Kale-and-Collards Salad
This tart, fresh salad brings together beautiful textures, flavors, and tastes. It mixes three of our favorite leafy vegetables—collards, kale, and radicchio—with pears, avocadoes, nuts, and bacon. To truly bring out all of the subtle flavors this salad has to offer, dress the kale and collards an hour or more in advance to tenderize them. Then, when your guests are enjoying this bracing salad, they will have the zest of lemons, the bite of greens, and the sweetness of cranberries in every mouthful.
Recipe: Citrus-Kale Salad
Use your favorite citrus for this refreshing salad. We love the colorful mix and flavor combination of two navel oranges, one blood orange, and Ruby Red grapefruit. The dressing is a light and refreshing mix based on a foundation of white wine vinegar, with sugar, Dijon mustard, and honey, as well as orange juice. This all rests on a bed of kale and red onion, and is topped with creamy crumbles of cheese. Goat cheese and feta cheese both provide their own unique taste. No matter what fruit you choose, buy an extra navel orange to juice for the dressing.
Kale-and-Blueberry Slaw with Buttermilk Dressing
We like fresh tarragon in this creamy, zippy dressing, but other herbs work just as well.
Recipe: Christmas Salad
A warm vinaigrette will soften these sturdy greens, but their structure will hold up for up to an hour or two on a holiday buffet. Prep all the ingredients ahead of time, and store in individual zip-top plastic freezer bags in your refrigerator until ready to toss with warm vinaigrette. We love Chiogia beets, with their candy-striped interiors, for this recipe.