Kale is known as a super-food due to all the vitamins and nutrients packed into each curly green leaf. We have plenty of fresh kale at the Market throughout the season too! If you haven’t tried adding it to your culinary repertoire, here is a tasty way to start!

Chili-Sauce Kale Chips

Everyday Food, May 2011


  • 2 bunches kale (20 ounces each), stems removed, leaves torn into 2-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • 5 teaspoons Sriracha sauce, or more if desired (or use the chile sauce from last week’s hot pepper recipes)
  • Coarse salt    


Preheat oven to 300 degrees, with racks in upper and lower thirds. Wash and dry kale and divide between two rimmed baking sheets (kale will shrink as it cooks). In a small bowl, stir together oil and Sriracha and drizzle over kale; season with salt. Using your hands, toss to coat. Bake until kale is crisp and just beginning to brown at edges, about 35 minutes, tossing the kale every 10 minutes. Let cool on sheets on wire racks. Serves 6.

Now here are some more excellent and easy ways to prepare kale and super-charge your meals with nutrition and flavor too!

Mashed Potato and Kale Cakes

Kale Caesar Salad

Spicy Parmesan Green Beans with Kale

Shredded Kale Salad with Pancetta and Hard-Cooked Egg

Sausage and Kale Soup

Seasonal Slaw with Kale, Apple, and Dried Fruit

Chicken and Chorizo Romesco with Spanish Potatoes and Kale

Colcannon (Kale, Cabbage and Potato)

Ginger Beef and Kale

photos from marthastewart.com