Kale is the superhero of vegetables right now, taking over the world with its “Eat More Kale” slogan. But if you didn’t grow up eating kale–like me–you might be wondering what the heck to do with this superfood. In this post, I’ll share my favorite kale recipe plus a bunch more.
Posts may contain affiliate links, which allow me to earn a commission at no extra cost to you. This helps keep costs down so that I can continue providing high quality content to you for free. I appreciate your purchase through the links! (full disclosure)
Do I Really Need to Try Kale?
Back in 2007 when we joined our first CSA, I had never heard of kale, let alone know what to do with it. The only leafy green I ate as a child–other than lettuce–was store-bought, frozen-then-cooked, slimy spinach. Not the greatest advertisement for leafy greens.
jumped on the kale bandwagon become kale evangelists. It’s full of flavor, if you know how to use it right.
Though kale is especially productive in cool seasons, it will produce all summer long. Because it can be so prolific, I think it’s time we put this nutritional powerhouse to work for us. Kale is an immune system booster, containing antioxidants and phytonutrients.
Today I’m sharing my Curried Kale and Sweet Potato Soup recipe. It is lightly spiced–just enough to blend the flavors of kale and sweet potato into a golden bowl of warmth.
I made a giant pot that can serve 12 people, but it will last all week as a dinner side dish at my house. (Cooking once for multiple meals saves time!) Try freezing some or cut the recipe in half if it’s too much for your household.
If you’re looking for a meaty soup, check out my favorite Sweet Potato, Kale, and Chorizo Soup.
Here’s the recipe. Below it, I’ll share some other kale recipes that come highly recommended.
Curried Kale and Sweet Potato Soup
The inspiration for this soup came from this recipe.
- 1/4 cup coconut oil, butter, or ghee
- 2 medium onions, chopped
- 4 cloves garlic, minced
- 1 Tablespoon fresh ginger, minced
- 1 1/2 teaspoon turmeric
- 1/2 teaspoon yellow curry powder
- 1 1/2 pound kale, stems removed and chopped
- 3 pounds sweet potatoes, peeled and chopped
- 80 oz (2 1/2 quarts) chicken or vegetable broth
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 (13.5 oz) can full fat coconut milk
In a large stew pot (here’s the one I use), melt the coconut oil or butter over medium heat. Add the onions and cook for about 5 minutes or until clear. Stir in the garlic, ginger, turmeric, and curry powder and cook for about one minute. Hint: If you like a little spiciness, add up to 1/2 tsp. of cayenne pepper now!
Stir in the sweet potato chunks and the broth*, and increase the temperature until it begins to simmer.
Add the kale, stirring to combine. Bring it back to a simmer, then reduce heat to medium-low. Cook for about 20 minutes or until the sweet potatoes are tender.
Stir in the salt, pepper, and coconut milk, and heat until the coconut milk is heated through.
*For a creamier soup, blend the onions, spices, sweet potatoes and broth in a blender. Then return it all to the pot and bring up to a simmer. Continue by adding the kale as instructed above.
More Delicious Kale Recipes
- Kale and Potato Soup with Turkey Sausage by The Not-So-Modern Housewife
- Potato and Kale Frittata by The Not-So-Modern Housewife
- Spicy Eggs, Bacon and Kale by The Fewell Homestead
- 7 Tips for Using Hardy Greens in your Salad Bowl by Joybilee Farm
- Kale and Bacon Salad from SchneiderPeeps
- Kale Salad with Cranberries and Feta by Attainable Sustainable
- Kale Salad with Maple Vinaigrette from One Acre Farm
- Raw Kale Salad from Homestead Lady
- Beans with Bacon and Kale by Grow Forage Cook Ferment
- Kielbasa Soup with Kale and White Beans by Reformation Acres
- Toscana Soup Like Olive Garden by Common Sense Homesteading
Snacks & Dessert
- The Lazy Woman’s Way of Drying Kale for Winter by Joybilee Farm
I hope you’ll join me in “eating more kale”!
How will you add kale to your menu?
This post was shared in Tasty Tuesday.