Sarra Ina Garten kale recipes prove that this hearty green works in everything from crispy roasted chips to warm Italian soups and bold salads with salty pancetta. Here are her best ways to use kale, whether you want a quick side, a light lunch, or something to stir into a simmering pot.
1. Kale Salad
Lacinato kale stripped from its stems and finely chopped, then massaged with a bright dressing of lemon juice, lemon zest, Dijon mustard, garlic, and olive oil until the leaves turn silky and tender. Finished with grated Parmesan and optional toasted breadcrumbs or almonds for crunch. No cooking required and ready in about 10 minutes.
2. Ribollita
Hearty Tuscan bread soup loaded with chopped kale, cannellini beans, crushed tomatoes, carrots, celery, onion, and garlic simmered in vegetable stock until thick and rich. Torn pieces of baguette are stirred in at the end and melt into the broth, giving the soup its signature body. Takes about an hour and 20 minutes and tastes even better the next day.
3. Breakfast Strata
Cubed crusty bread layered with sautéed kale, mushrooms, Gruyère, Parmesan, and optional crumbled sausage or bacon, then soaked overnight in a rich custard of eggs, whole milk, and heavy cream. Baked until golden and puffed with a creamy, savory center. About an hour and 15 minutes in the oven for a make-ahead brunch centerpiece.
4. Winter Minestrone Soup
Butternut squash, zucchini, kale, cannellini beans, diced tomatoes, and ditalini pasta simmered with onion, carrots, celery, and garlic in a warm, savory broth. The kale wilts into the soup and adds an earthy bite against the sweet squash. Ready in about an hour and 10 minutes for a filling vegetable-packed dinner.
5. Crispy Roasted Kale
Whole kale leaves stemmed, tossed with olive oil, salt, and pepper, then spread across sheet pans and roasted at 350 degrees for 15 minutes until airy, crispy, and lightly browned at the edges. Finished with a sprinkle of fleur de sel for a savory crunch. The key is not crowding the pans so the kale roasts instead of steaming.
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6. Parmesan Kale Chips
Flat-leaf kale leaves kept as intact as possible, tossed lightly with olive oil, roasted until crispy, then finished with freshly grated Parmesan and a pinch of salt. Done in about 25 minutes and the Parmesan adds a nutty, savory depth that plain kale chips don’t have. From her Make It Ahead cookbook, these can be prepped and cooled to room temperature before serving.
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7. Kale Salad With Pancetta and Pecorino
Thinly sliced kale dressed in a rich vinaigrette, then topped with crispy browned pancetta, golden sautéed bread cubes, and big shavings of Pecorino cheese. The warm pancetta fat and crunchy croutons contrast with the cool, tender kale underneath. From her Cooking for Jeffrey cookbook and one of her most popular salad recipes.
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8. Winter Slaw
Shredded kale, Brussels sprouts, and radicchio tossed in a tangy lemon vinaigrette with dried cranberries and big shavings of Parmesan. The three greens give you a mix of earthy, bitter, and peppery flavors in every bright, crunchy bite. From her Make It Ahead cookbook, the components can be prepped a day or two in advance and tossed together before serving.
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9. Chicken and Spinach Waldorf Salad
Frisée, kale, and spinach tossed with roasted chicken, crispy bacon, sharp Cheddar, raisins, toasted nuts, and grated apple in a creamy dressing. The kale adds a sturdy, earthy bite that holds up against the rich chicken and bacon. A satisfying main-course salad with warm, savory flavors and plenty of crunch.
