Beyond its prehistoric-sounding name, dino kale is a versatile superstar that deserves a permanent spot in your kitchen rotation. Whether you’re craving quick weeknight dinners, vibrant seasonal dishes, or comforting meals that nourish body and soul, this nutrient-packed green delivers incredible flavor and texture. Get ready to fall in love with kale all over again as we explore 18 delicious recipes for breakfast, lunch, and dinner!
Garlicky Sautéed Dino Kale with Lemon
Naturally, I find myself reaching for dino kale when I want something hearty yet quick—it’s my go-to after a long day when I need a veggie side that feels both rustic and elegant. I love how its sturdy leaves hold up to bold flavors like garlic and lemon, making it a versatile staple in my kitchen that never fails to satisfy.
Ingredients
– 1 large bunch dino kale (about 8–10 leaves), stems removed and leaves chopped
– 3 cloves garlic, minced (use more for extra kick)
– 2 tbsp olive oil (or avocado oil for higher heat)
– 1 tbsp fresh lemon juice (from about half a lemon)
– ¼ tsp red pepper flakes (optional, for a hint of spice)
– Salt, to season (I prefer fine sea salt)
Instructions
1. Wash the dino kale thoroughly under cool running water to remove any grit, then pat the leaves dry with a clean kitchen towel.
2. Stack the kale leaves and slice out the tough central stems, as they can be fibrous; discard the stems or save for stock.
3. Chop the leaves into 1-inch pieces for even cooking.
4. Heat the olive oil in a large skillet over medium heat until it shimmers, about 1–2 minutes.
5. Add the minced garlic and red pepper flakes to the skillet, and sauté for 30–45 seconds until fragrant but not browned to avoid bitterness.
6. Tip: Stir constantly to prevent the garlic from burning, which can ruin the flavor.
7. Add the chopped kale to the skillet in batches if needed, tossing with tongs to coat in the oil and garlic.
8. Sauté the kale for 4–6 minutes, stirring occasionally, until the leaves are wilted and tender but still vibrant green.
9. Tip: If the kale starts to stick, add a splash of water to the pan to steam it slightly for more tenderness.
10. Drizzle the lemon juice over the kale and season with salt, then toss to combine evenly.
11. Tip: Taste a leaf and adjust salt or lemon as needed—I often add an extra squeeze for brightness.
12. Remove the skillet from the heat and transfer the kale to a serving dish immediately to prevent overcooking.
Crisp-tender and bursting with zesty garlic, this kale dish is a weeknight hero that pairs beautifully with grilled chicken or atop a grain bowl. I love how the lemon cuts through the earthiness, making it a refreshing side that’s as good cold as it is warm—try it with a sprinkle of Parmesan for an extra savory twist.
Crispy Dino Kale Chips with Sea Salt
Baking kale chips has become my go-to healthy snack solution ever since my neighbor brought over a batch that disappeared in minutes during our last movie night. There’s something magical about how these humble greens transform into crispy, addictive chips with just a little olive oil and sea salt—perfect for satisfying those crunchy cravings without the guilt. I love making these on lazy Sunday afternoons while catching up on podcasts, and they never last more than a day in my house.
Ingredients
– 1 large bunch dinosaur kale (about 8 cups torn pieces, stems removed)
– 2 tablespoons olive oil (or avocado oil for higher heat tolerance)
– 1 teaspoon fine sea salt (adjust based on your preference)
– Optional: ¼ teaspoon garlic powder for extra flavor
Instructions
1. Preheat your oven to 300°F and line two baking sheets with parchment paper.
2. Wash the dinosaur kale thoroughly and pat completely dry with clean kitchen towels or paper towels—this is crucial for crispiness.
3. Remove the tough center stems by holding each leaf at the base and pulling the leafy portion away from the stem.
4. Tear the kale leaves into 2-3 inch pieces, making them roughly chip-sized for even cooking.
5. Place the torn kale in a large mixing bowl and drizzle with 2 tablespoons of olive oil.
6. Use your hands to massage the oil evenly onto every kale leaf surface, ensuring no dry spots remain.
7. Sprinkle 1 teaspoon of fine sea salt evenly over the oiled kale leaves.
8. Arrange the kale in a single layer on your prepared baking sheets, making sure no pieces overlap.
9. Bake at 300°F for 15 minutes, then rotate the baking sheets front to back for even browning.
10. Continue baking for another 5-10 minutes until the kale chips are crisp but not browned—watch carefully as they burn easily.
11. Remove from oven and let cool completely on the baking sheets, about 10 minutes, as they crisp up further while cooling. Fresh from the oven, these kale chips deliver an incredible shatter-crisp texture with that satisfying crunch you’d expect from potato chips, but with a delightful earthy flavor that sea salt enhances perfectly. I love serving them immediately in a big wooden bowl for sharing, though they’re equally fantastic crumbled over salads or soups for added texture—my personal favorite is sprinkling them over creamy tomato soup instead of croutons.
Dino Kale and White Bean Soup
Just last week, as the crisp autumn air settled in, I found myself craving something hearty yet healthy—something that would warm me from the inside out without weighing me down. That’s when I remembered the bunch of dino kale sitting in my fridge, and this soul-soothing soup was born. It’s become my go-to for busy weeknights when I want a nourishing meal that comes together with minimal fuss.
Ingredients
– 2 tablespoons olive oil (or avocado oil, for a neutral option)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 2 medium carrots, sliced into ¼-inch rounds
– 4 cups vegetable broth (low-sodium if preferred)
– 1 bunch dino kale, stems removed and leaves chopped
– 2 (15-ounce) cans cannellini beans, rinsed and drained
– 1 teaspoon dried thyme
– ½ teaspoon red pepper flakes (optional, for a subtle kick)
– Salt and black pepper to taste
Instructions
1. Heat 2 tablespoons of olive oil in a large pot over medium heat for 1–2 minutes until shimmering.
2. Add 1 diced yellow onion and cook for 5–7 minutes, stirring occasionally, until translucent and fragrant. Tip: Don’t rush this step—properly softened onions build a flavorful base.
3. Stir in 3 minced garlic cloves and cook for 1 minute until aromatic but not browned.
4. Add 2 sliced carrots and cook for 3–4 minutes until slightly tender.
5. Pour in 4 cups of vegetable broth, scraping the bottom of the pot to lift any browned bits.
6. Stir in 2 cans of rinsed cannellini beans, 1 teaspoon dried thyme, and ½ teaspoon red pepper flakes (if using).
7. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 15 minutes to meld flavors.
8. Add 1 bunch of chopped dino kale and simmer uncovered for 5–7 minutes until wilted but still vibrant green. Tip: Adding kale late preserves its texture and nutrients.
9. Season with salt and black pepper to taste, starting with ½ teaspoon salt and adjusting as needed. Tip: Taste before adding more salt, as broths vary in sodium.
10. Ladle the soup into bowls and serve immediately.
Rich and comforting, this soup boasts a velvety broth from the softened beans, with the kale adding a pleasant, slightly chewy contrast. I love topping it with a drizzle of olive oil and a sprinkle of nutritional yeast for a cheesy twist, or pairing it with crusty whole-grain bread for dipping.
Roasted Dino Kale with Parmesan
O
n busy weeknights when I’m craving something both nourishing and delicious, this roasted dino kale with Parmesan has become my go-to side dish. It’s the kind of recipe that makes even the most vegetable-averse family members ask for seconds, and I love how the crispy edges contrast with the tender leaves. I first discovered this method when my garden kale threatened to take over the entire backyard—now it’s a weekly staple that never fails to impress.
Ingredients
– 2 large bunches dino kale (also called lacinato kale), stems removed and leaves torn into 2-inch pieces
– 3 tablespoons olive oil (or avocado oil for higher heat roasting)
– 3 cloves garlic, minced (use more if you’re a garlic lover)
– ½ teaspoon kosher salt (adjust based on your Parmesan’s saltiness)
– ¼ teaspoon black pepper, freshly ground
– ½ cup freshly grated Parmesan cheese (not pre-shredded—it melts better)
– 1 tablespoon lemon juice, freshly squeezed (bottled works in a pinch)
– ¼ teaspoon red pepper flakes (optional, for those who like heat)
Instructions
1. Preheat your oven to 375°F and line a large baking sheet with parchment paper.
2. Wash the kale thoroughly and spin it dry in a salad spinner—this helps it crisp up rather than steam.
3. Remove the tough stems by holding each leaf at the base and stripping the leaves away with your other hand.
4. Tear the kale leaves into approximately 2-inch pieces with your hands, discarding any particularly thick stem portions.
5. Place the prepared kale in a large mixing bowl and drizzle with 3 tablespoons of olive oil.
6. Add 3 cloves of minced garlic, ½ teaspoon kosher salt, and ¼ teaspoon black pepper to the bowl.
7. Use your hands to massage the oil and seasonings into the kale for about 1 minute until the leaves darken and soften slightly.
8. Spread the seasoned kale in a single layer on your prepared baking sheet, ensuring pieces don’t overlap.
9. Roast at 375°F for 8 minutes, then rotate the pan for even cooking.
10. Continue roasting for another 4-6 minutes until the edges are crispy but not burnt.
11. Remove the baking sheet from the oven and immediately sprinkle ½ cup of freshly grated Parmesan over the hot kale.
12. Drizzle 1 tablespoon of fresh lemon juice evenly across the kale while it’s still hot from the oven.
13. If using, sprinkle ¼ teaspoon red pepper flakes over the finished dish for a subtle kick.
14. Toss everything gently on the baking sheet to distribute the melting Parmesan and lemon juice.
G
et ready for kale that’s transformed—the edges become delightfully crispy while the centers stay tender, creating this wonderful textural contrast. The Parmesan forms these salty, cheesy pockets that melt into the warm leaves, and the lemon brightens everything up perfectly. I love serving this alongside roasted chicken or even topping it with a fried egg for a complete meal that feels both wholesome and indulgent.
Dino Kale and Quinoa Salad with Tahini Dressing
Haven’t we all been there? Staring into the fridge, hoping a healthy, delicious lunch will magically appear? This Dino Kale and Quinoa Salad was my answer to that exact dilemma last Tuesday, born from a desperate need for something both nourishing and genuinely satisfying. It’s since become my go-to for quick, make-ahead meals that actually hold up in the fridge.
Ingredients
– 1 cup uncooked quinoa, rinsed well (this removes the bitter saponin coating)
– 1 large bunch Dino kale (also called Lacinato or Tuscan kale), stems removed and leaves chopped
– 1/4 cup tahini, well-stirred (if oil has separated)
– 3 tbsp fresh lemon juice (about 1 large lemon)
– 2 tbsp extra virgin olive oil (or any neutral oil like avocado)
– 1/4 tsp garlic powder (or 1 small garlic clove, minced)
– 1/4 cup water, plus more as needed to thin the dressing
– 1/4 tsp fine sea salt, plus more for seasoning
Instructions
1. Combine the rinsed quinoa with 2 cups of water and 1/4 teaspoon of fine sea salt in a medium saucepan.
2. Bring the quinoa mixture to a boil over high heat, then immediately reduce the heat to low and cover the saucepan with a tight-fitting lid.
3. Simmer the quinoa for exactly 15 minutes, then remove the saucepan from the heat.
4. Let the quinoa stand, covered and undisturbed, for 10 minutes to steam and absorb any remaining water.
5. Fluff the cooked quinoa with a fork and spread it in a thin layer on a baking sheet to cool completely to room temperature, which prevents the kale from wilting when mixed.
6. While the quinoa cools, place the chopped kale in a large mixing bowl.
7. Add 1 tablespoon of the olive oil and a pinch of salt to the kale.
8. Massage the kale vigorously with your hands for 1-2 minutes until the leaves darken in color, become tender, and reduce in volume by about one-third.
9. In a small bowl, whisk together the tahini, lemon juice, remaining 1 tablespoon of olive oil, garlic powder, and 1/4 cup of water until smooth and creamy.
10. If the dressing is too thick for your preference, whisk in additional water 1 tablespoon at a time until it reaches a pourable consistency.
11. Add the completely cooled quinoa to the bowl with the massaged kale.
12. Pour the prepared tahini dressing over the quinoa and kale mixture.
13. Toss everything together thoroughly until the dressing evenly coats all ingredients.
14. Taste the salad and adjust seasoning with additional salt only if needed, as the dressing is already well-seasoned.
For the ultimate texture experience, I love the way the creamy tahini dressing clings to the hearty kale and fluffy quinoa. Feel free to top it with toasted almonds for crunch or serve it alongside grilled chicken to make it a complete meal.
Creamy Dino Kale and Potato Soup
Just when I thought my love for cozy soups had peaked, this creamy dino kale and potato creation completely won me over during last week’s rainy spell. I actually discovered this recipe by accident when trying to use up some wrinkly potatoes and that last bunch of kale languishing in my crisper drawer—sometimes the best meals come from kitchen desperation!
Ingredients
- 2 tablespoons olive oil (or any neutral oil you prefer)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 4 medium Yukon Gold potatoes, peeled and cubed
- 6 cups vegetable broth
- 1 bunch dino kale, stems removed and leaves chopped
- 1 cup heavy cream
- 1 teaspoon salt (adjust to your preference)
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional for heat)
Instructions
- Heat olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
- Add diced onion and cook until translucent and slightly golden, 6-8 minutes, stirring occasionally.
- Stir in minced garlic and cook until fragrant, exactly 1 minute to prevent burning.
- Add cubed potatoes and vegetable broth, then bring to a boil over high heat.
- Reduce heat to medium-low, cover, and simmer until potatoes are fork-tender, 15-18 minutes.
- Stir in chopped kale and cook until wilted and bright green, 3-4 minutes.
- Use an immersion blender to partially puree the soup, leaving some potato chunks for texture.
- Stir in heavy cream, salt, black pepper, and optional red pepper flakes.
- Simmer uncovered for 5 more minutes to allow flavors to meld.
Unbelievably velvety with those tender potato pieces providing wonderful texture contrast against the silky base. The dino kale maintains just enough structure to give each spoonful substance, while the subtle pepper heat lingers pleasantly. I love serving this with crusty bread for dipping, or sometimes I’ll top it with crispy bacon bits for a savory crunch that plays beautifully against the creaminess.
Dino Kale Pesto Pasta with Pine Nuts
Finally, after a long day chasing my toddler around the backyard, I needed something quick, nutritious, and bursting with flavor—this Dino Kale Pesto Pasta was my saving grace, turning a simple weeknight into a vibrant, feel-good meal.
Ingredients
– 1 pound dried pasta (such as fusilli or linguine)
– 1 large bunch Dino kale, stems removed (about 4 cups packed leaves)
– 1/2 cup extra virgin olive oil, plus more for drizzling
– 1/3 cup pine nuts
– 2 garlic cloves, peeled
– 1/2 cup grated Parmesan cheese, plus extra for serving
– 1 tablespoon fresh lemon juice (adjust to taste for brightness)
– 1/2 teaspoon fine sea salt (or to taste)
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the pasta to the boiling water and cook according to package directions until al dente, about 9–11 minutes.
3. While the pasta cooks, place the pine nuts in a dry skillet over medium heat and toast for 3–4 minutes, shaking the pan frequently, until golden and fragrant.
4. Transfer the toasted pine nuts to a food processor.
5. Add the Dino kale leaves, garlic cloves, Parmesan cheese, lemon juice, salt, and pepper to the food processor.
6. Pulse the ingredients 5–7 times until roughly chopped.
7. With the food processor running on low, slowly drizzle in the 1/2 cup olive oil until the pesto is smooth and emulsified.
8. Reserve 1/2 cup of the starchy pasta cooking water, then drain the pasta thoroughly.
9. Return the drained pasta to the warm pot off the heat.
10. Pour the prepared pesto over the pasta and toss vigorously to coat, adding reserved pasta water 1 tablespoon at a time if needed to loosen the sauce.
Perfectly creamy with a peppery kick from the kale, this pasta feels both hearty and fresh. I love topping it with extra Parmesan and a drizzle of olive oil, or for a summer twist, serving it chilled with grilled shrimp.
Dino Kale and Sweet Potato Hash
Unbelievably, this Dino Kale and Sweet Potato Hash has become my go-to weekend breakfast after that rainy Saturday when I needed something hearty to brighten the mood. I love how the sweet potatoes caramelize while the kale keeps its satisfying chew—it’s the kind of dish that makes you feel both cozy and virtuous.
Ingredients
– 2 medium sweet potatoes, peeled and diced into ½-inch cubes (about 3 cups)
– 1 bunch Dino kale, stems removed and leaves chopped (or substitute curly kale)
– 1 medium yellow onion, diced (about 1 cup)
– 3 tbsp olive oil (or any neutral oil)
– 4 large eggs
– ½ tsp smoked paprika (adjust to taste)
– ½ tsp garlic powder
– Salt and black pepper, to taste
Instructions
1. Preheat a large skillet over medium heat and add 2 tablespoons of olive oil.
2. Add the diced sweet potatoes to the skillet and cook for 12–15 minutes, stirring occasionally, until they are tender and lightly browned on the edges.
3. Stir in the diced onion and cook for another 5 minutes until the onion is translucent and fragrant.
4. Push the sweet potato and onion mixture to one side of the skillet and add the remaining 1 tablespoon of olive oil to the empty space.
5. Add the chopped Dino kale to the oiled area and sauté for 3–4 minutes until wilted but still vibrant green.
6. Mix the kale with the sweet potatoes and onions, then sprinkle with smoked paprika, garlic powder, salt, and black pepper.
7. Create 4 small wells in the hash mixture using the back of a spoon.
8. Crack one egg into each well, cover the skillet, and cook for 5–7 minutes until the egg whites are fully set and the yolks are still slightly runny.
9. Remove the skillet from heat and let it rest for 2 minutes before serving.
Crispy-edged sweet potatoes and tender kale create a wonderful texture contrast, while the runny egg yolks blend into the hash for a rich, savory sauce. I love serving this straight from the skillet with a sprinkle of red pepper flakes or alongside avocado toast for a complete meal.
Spicy Stir-Fried Dino Kale with Ginger
During my last trip to the farmers market, I spotted the most beautiful bunch of dino kale with those bumpy, textured leaves that just beg to be stir-fried. I’ve been making variations of this dish for years, but adding fresh ginger gives it that warm, spicy kick that cuts through the kale’s earthiness perfectly.
Ingredients
- 1 large bunch dino kale (about 8 cups chopped)
- 2 tablespoons avocado oil (or any high-heat oil)
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (adjust to your spice preference)
- 1/4 teaspoon salt
Instructions
- Wash the dino kale thoroughly and pat dry with paper towels or a clean kitchen towel.
- Remove the tough stems by holding each leaf at the base and pulling the leafy part away from the stem.
- Stack several leaves together and slice them into 1-inch wide ribbons.
- Heat avocado oil in a large skillet or wok over medium-high heat until it shimmers, about 1-2 minutes.
- Add minced ginger and garlic to the hot oil and cook for 30 seconds until fragrant but not browned.
- Add the sliced kale to the skillet, using tongs to toss and coat with the oil and aromatics.
- Cook the kale for 3-4 minutes, stirring frequently, until the leaves have wilted and turned bright green.
- Sprinkle salt over the kale and continue cooking for another 2 minutes.
- Add soy sauce, sesame oil, and red pepper flakes, tossing everything together to combine evenly.
- Cook for 1 final minute, then immediately remove from heat to prevent overcooking.
My favorite thing about this dish is how the kale maintains a slight chew while the edges get delightfully crispy. The ginger provides this wonderful warmth that builds with each bite, making it fantastic served over steamed rice or alongside grilled chicken for a complete meal that never fails to satisfy my spicy food cravings.
Dino Kale and Chickpea Curry
Finally, after a long day of testing recipes that just didn’t hit right, I stumbled upon this Dino Kale and Chickpea Curry that’s become my go-to comfort food. It’s the kind of dish that fills your kitchen with the most incredible aromas while being surprisingly simple to pull together—perfect for those nights when you want something nourishing without the fuss.
Ingredients
– 2 tablespoons olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 3 garlic cloves, minced
– 1 tablespoon fresh ginger, grated
– 1 tablespoon curry powder (adjust for more heat)
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional for spice)
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1 (14-ounce) can diced tomatoes, undrained
– 1 (14-ounce) can coconut milk
– 1 bunch Dino kale, stems removed and leaves chopped
– 1/2 cup vegetable broth (or water)
– Salt to taste
Instructions
1. Heat 2 tablespoons of olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
3. Stir in 3 minced garlic cloves and 1 tablespoon grated ginger, cooking for 1 minute until fragrant to avoid burning.
4. Add 1 tablespoon curry powder, 1 teaspoon cumin, 1/2 teaspoon turmeric, and 1/4 teaspoon cayenne pepper (if using), toasting the spices for 30 seconds to deepen their flavor.
5. Pour in 1 can of diced tomatoes with their juices, scraping the bottom of the pot to incorporate any browned bits.
6. Add 1 can of drained chickpeas and 1 can of coconut milk, stirring to combine all ingredients evenly.
7. Bring the mixture to a simmer over medium heat, then reduce to low and cook uncovered for 10 minutes to allow flavors to meld.
8. Stir in 1 bunch of chopped Dino kale and 1/2 cup vegetable broth, cooking for another 5 minutes until the kale is wilted but still vibrant green.
9. Season with salt to taste, starting with 1/2 teaspoon and adjusting as needed. Knowing this curry thickens as it sits, I often add a splash more broth if it seems too thick right before serving. Keep it creamy and comforting. Kaleidoscopic in both color and flavor, this curry balances the earthiness of chickpeas with the slight bitterness of Dino kale, all wrapped in a creamy, spiced coconut broth. I love serving it over fluffy jasmine rice or with warm naan to soak up every last bit, and it reheats beautifully for lunches all week.
Dino Kale Smoothie with Banana and Almond Butter
Finally, after months of my kids turning up their noses at anything green, I discovered this magical combination that even my pickiest eater now requests by name. There’s something about the creamy almond butter and sweet banana that completely transforms the earthy kale into a breakfast treat we all look forward to.
Ingredients
– 2 cups chopped dino kale (stems removed for smoother texture)
– 1 large ripe banana (frozen works great for thicker smoothies)
– 2 tablespoons almond butter (creamy or crunchy, your preference)
– 1 cup unsweetened almond milk (or any plant-based milk)
– 1 tablespoon chia seeds (optional for extra fiber)
– 1 teaspoon maple syrup (only if you prefer sweeter smoothies)
Instructions
1. Wash 2 cups of dino kale thoroughly under cold running water to remove any dirt or debris.
2. Remove the tough stems from the kale leaves by holding the stem with one hand and stripping the leaf away with the other.
3. Chop the kale leaves into 1-inch pieces to help your blender process them more efficiently.
4. Peel 1 large ripe banana and break it into 3-4 chunks for easier blending.
5. Combine the chopped kale, banana chunks, 2 tablespoons almond butter, and 1 cup almond milk in your blender pitcher.
6. Blend on high speed for 45-60 seconds until the mixture appears completely smooth with no visible kale pieces.
7. Check the consistency by stopping the blender and using a spatula to scrape down the sides if needed.
8. Add 1 tablespoon chia seeds if using and blend for an additional 15 seconds to incorporate them evenly.
9. Taste the smoothie and add 1 teaspoon maple syrup only if you desire additional sweetness.
10. Pour the finished smoothie immediately into glasses and serve right away for optimal freshness and texture.
Here’s what makes this smoothie special: the almond butter creates this incredible creamy richness that balances the kale perfectly, while the banana adds natural sweetness that makes it feel like a treat. I sometimes sprinkle a few extra chia seeds on top for crunch, or pour it into popsicle molds for a healthy frozen snack the kids adore.
Dino Kale and Mushroom Risotto
Back when I first tried making risotto, I was convinced it required some magical Italian grandmother whispering secrets over my shoulder. But this Dino Kale and Mushroom Risotto has become my go-to comfort dish that proves anyone can master creamy risotto with a few simple techniques. I love how the earthy mushrooms play against the hearty kale in this version that’s become a regular in our weekly rotation.
Ingredients
– 1.5 cups Arborio rice
– 8 oz cremini mushrooms, sliced (baby bellas work great too)
– 4 cups vegetable broth, kept warm
– 1 bunch Dino kale, stems removed and chopped
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1/2 cup dry white wine (or substitute with extra broth)
– 1/2 cup grated Parmesan cheese
– 3 tbsp olive oil
– 2 tbsp unsalted butter
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Heat vegetable broth in a separate saucepan and maintain at a gentle simmer throughout cooking.
2. Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
3. Add diced onion and cook for 4-5 minutes until translucent and fragrant.
4. Add sliced mushrooms and cook for 6-7 minutes until they release their liquid and begin to brown.
5. Stir in minced garlic and cook for 1 minute until fragrant but not browned.
6. Add remaining 1 tablespoon olive oil and Arborio rice, toasting for 2 minutes while stirring constantly.
7. Pour in white wine and cook while stirring until completely absorbed, about 2 minutes.
8. Add 1 cup of warm broth and stir continuously until liquid is nearly absorbed.
9. Continue adding broth 1/2 cup at a time, stirring constantly and waiting for each addition to be absorbed before adding the next.
10. After about 20 minutes of adding broth, stir in chopped Dino kale.
11. Continue adding remaining broth until rice is creamy but still slightly firm to the bite.
12. Remove pot from heat and stir in butter, Parmesan cheese, salt, and pepper.
13. Let risotto rest for 2 minutes off heat before serving.
Knowing when to stop stirring is key to achieving that perfect creamy-yet-toothy texture. The final result should be luxuriously creamy with the kale maintaining just enough structure to provide pleasant contrast against the tender mushrooms. I sometimes top mine with extra Parmesan and a drizzle of truffle oil for special occasions, but it’s equally wonderful straight from the pot on a cozy weeknight.
Grilled Dino Kale with Balsamic Glaze
Haven’t we all been there? You buy that beautiful bunch of dino kale with grand plans, only to find it wilting in the fridge days later. I’ve rescued many a kale bunch this way, and grilling it with a sweet-tangy glaze has become my absolute favorite method—it transforms those sturdy leaves into something truly special.
Ingredients
– 1 large bunch dino kale (also called Lacinato or Tuscan kale)
– 2 tablespoons olive oil (or any neutral high-heat oil)
– 1/2 teaspoon kosher salt
– 1/4 teaspoon black pepper, freshly ground
– 1/4 cup balsamic vinegar
– 1 tablespoon honey (or maple syrup for vegan option)
– 1 garlic clove, minced
– 1/4 teaspoon red pepper flakes (optional, for heat)
Instructions
1. Preheat your grill to medium-high heat, approximately 400°F.
2. Wash the dino kale thoroughly and pat completely dry with paper towels—this prevents steaming on the grill.
3. Remove the tough stems by slicing along either side of each stem with a sharp knife.
4. Tear the kale leaves into large, manageable pieces, about 4-5 inches long.
5. In a large bowl, drizzle the kale with olive oil and sprinkle with kosher salt and black pepper.
6. Use your hands to massage the oil and seasonings into the kale for 30 seconds until evenly coated and slightly darkened.
7. Place the kale pieces directly on the preheated grill grates in a single layer, working in batches if needed.
8. Grill for 2-3 minutes per side until edges are crispy and leaves develop dark grill marks but aren’t burnt.
9. While kale grills, combine balsamic vinegar, honey, minced garlic, and red pepper flakes in a small saucepan.
10. Bring the glaze mixture to a simmer over medium heat, then reduce heat to low.
11. Cook the glaze for 5-7 minutes, stirring frequently, until reduced by half and thickened enough to coat the back of a spoon.
12. Arrange the grilled kale on a serving platter and immediately drizzle with the warm balsamic glaze.
You’ll love how the kale becomes both crispy at the edges and tender in the centers, with the sweet-tangy glaze caramelizing beautifully against the smoky grill flavor. Try serving it alongside grilled chicken or folding it into grain bowls—the slightly charred bits add incredible depth to every bite.
Dino Kale and Lentil Stew
As autumn leaves begin to fall and the air turns crisp, I find myself craving hearty, nourishing meals that warm both body and soul. After a particularly blustery walk through the farmer’s market where I discovered the most beautiful dinosaur kale, I knew exactly what to make for dinner tonight—this comforting stew has become my go-to when I need something satisfying yet healthy.
Ingredients
– 2 tablespoons olive oil (or avocado oil)
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 2 medium carrots, chopped into ½-inch pieces
– 1 cup brown lentils, rinsed
– 6 cups vegetable broth
– 1 bunch dino kale, stems removed and leaves chopped
– 1 teaspoon smoked paprika
– ½ teaspoon red pepper flakes (optional for heat)
– Salt and black pepper
Instructions
1. Heat olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add diced onion and cook until translucent and slightly golden, stirring occasionally for 6-8 minutes.
3. Stir in minced garlic and cook until fragrant, about 1 minute—be careful not to burn it.
4. Add chopped carrots and cook until they begin to soften, about 5 minutes.
5. Pour in rinsed lentils and vegetable broth, scraping any browned bits from the bottom of the pot.
6. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes.
7. Stir in smoked paprika and red pepper flakes if using.
8. Add chopped dino kale and cook until wilted and tender, about 8-10 minutes.
9. Season with salt and black pepper, starting with 1 teaspoon salt and ½ teaspoon pepper.
10. Simmer for 5 more minutes to allow flavors to meld.
Getting the texture just right makes this stew exceptional—the lentils become tender but not mushy while the kale maintains a slight chew. Generous bowls topped with crusty bread for dipping transform this humble stew into the coziest meal, perfect for chilly evenings when you need both comfort and nourishment.
Dino Kale Caesar Salad with Croutons
Now, I have to confess—I used to walk right past dinosaur kale at the farmers market, thinking it was just for green smoothies. But one rainy Tuesday, I decided to give it a shot in my favorite Caesar salad, and wow, did it transform my lunch routine! The sturdy leaves hold up beautifully to that creamy, garlicky dressing without getting soggy, making it my go-to for meal prep.
Ingredients
– 1 large bunch dinosaur kale, stems removed and leaves chopped (about 6 cups packed)
– 2 cloves garlic, minced (or 1 tsp garlic powder if fresh isn’t handy)
– 1/4 cup extra-virgin olive oil (or any neutral oil like avocado)
– 2 tbsp fresh lemon juice (bottled works in a pinch)
– 2 tbsp grated Parmesan cheese, plus extra for garnish
– 1 tsp Dijon mustard (adds tang—don’t skip!)
– 2 anchovy fillets, mashed (or 1 tsp anchovy paste for convenience)
– 1/4 tsp black pepper
– 2 cups cubed rustic bread (1-inch pieces, from a day-old loaf)
– 1/4 tsp salt
Instructions
1. Preheat your oven to 375°F to prepare for toasting the croutons.
2. Toss the cubed bread with 1 tablespoon of olive oil and 1/8 teaspoon of salt on a baking sheet until evenly coated.
3. Bake the bread for 12–15 minutes, flipping halfway, until golden brown and crisp—watch closely to avoid burning.
4. While the croutons bake, massage the chopped kale with the remaining 3 tablespoons of olive oil in a large bowl for 1–2 minutes until the leaves darken and soften slightly; this tenderizes them without wilting.
5. In a small bowl, whisk together the minced garlic, lemon juice, Parmesan, Dijon mustard, mashed anchovies, black pepper, and remaining 1/8 teaspoon of salt until smooth and emulsified.
6. Pour the dressing over the massaged kale and toss thoroughly to coat every leaf.
7. Add the baked croutons to the salad and gently mix to combine.
8. Let the salad sit for 5 minutes to allow the flavors to meld before serving.
Because the kale is so robust, this salad stays crunchy even after sitting dressed, and the umami from the anchovies gives it a deep, savory kick. I love piling it into a bowl with extra Parmesan shavings and serving it alongside grilled chicken for a hearty dinner—it’s a crowd-pleaser that never feels limp or boring!
Dino Kale and Avocado Wrap
Just last Tuesday, I found myself staring at a beautiful bunch of dino kale at the farmers market and knew I had to create something fresh and satisfying for lunch. This wrap has become my go-to when I want something healthy but don’t feel like spending hours in the kitchen. It’s the perfect balance of creamy, crunchy, and savory that keeps me coming back for more.
Ingredients
– 1 large avocado, ripe but firm (look for slight give when gently pressed)
– 2 cups dino kale leaves, stems removed and roughly chopped (also called lacinato kale)
– 1/4 cup plain Greek yogurt (or dairy-free alternative)
– 1 tbsp lemon juice, freshly squeezed (bottled works in a pinch)
– 1/4 tsp garlic powder (or 1 small garlic clove, minced)
– 1/4 tsp salt (adjust to taste)
– 2 large whole wheat tortillas (10-inch size, or gluten-free alternative)
– 1/4 cup shredded carrots (pre-shredded saves time)
– 2 tbsp sunflower seeds (toasted for extra flavor)
Instructions
1. Wash the dino kale leaves thoroughly under cold running water to remove any dirt.
2. Pat the kale completely dry with paper towels or a clean kitchen towel.
3. Remove the tough stems from the kale by holding the leaf at the base and stripping the leaf away from the stem.
4. Roughly chop the kale leaves into bite-sized pieces, about 1-2 inches in size.
5. Cut the avocado in half lengthwise around the pit and twist to separate the halves.
6. Remove the pit by carefully tapping it with a knife blade and twisting it out.
7. Scoop the avocado flesh into a medium mixing bowl using a spoon.
8. Add the Greek yogurt, lemon juice, garlic powder, and salt to the bowl with the avocado.
9. Mash everything together with a fork until well combined but still slightly chunky.
10. Add the chopped kale to the avocado mixture and mix thoroughly until all kale is coated.
11. Let the kale mixture sit for 5 minutes to allow the acid to slightly soften the leaves.
12. Warm the tortillas in a dry skillet over medium heat for 15-20 seconds per side until pliable.
13. Divide the kale and avocado mixture evenly between the two tortillas, spreading it in the center.
14. Top each with shredded carrots and sunflower seeds.
15. Fold the bottom edge of each tortilla up over the filling, then fold in the sides.
16. Roll each wrap tightly away from you to form a secure bundle.
17. Cut each wrap in half diagonally for easier eating and better presentation.
Keeping these wraps fresh and crisp makes all the difference in texture. The creamy avocado mixture clings beautifully to the sturdy kale leaves, while the sunflower seeds add that satisfying crunch in every bite. I love serving these with a side of sweet potato fries or packing them for a picnic where they hold up surprisingly well without getting soggy.
Dino Kale and Butternut Squash Soup
Unbelievably cozy and perfect for crisp autumn evenings, this Dino Kale and Butternut Squash Soup has become my go-to comfort food. I first made it when my neighbor gifted me a massive bunch of dinosaur kale from her garden, and now it’s a weekly staple in our household during squash season. There’s something magical about how these simple ingredients transform into such a nourishing bowl of goodness.
Ingredients
– 2 tablespoons olive oil (or avocado oil)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 4 cups butternut squash, peeled and cubed (about 1 medium squash)
– 4 cups vegetable broth
– 1 bunch dinosaur kale, stems removed and chopped (about 4 cups packed)
– 1 teaspoon smoked paprika
– ½ teaspoon ground nutmeg
– Salt to taste (start with 1 teaspoon)
– Black pepper to taste (start with ½ teaspoon)
– ½ cup heavy cream (optional, for creamier texture)
Instructions
1. Heat olive oil in a large Dutch oven or soup pot over medium heat for 2 minutes until shimmering.
2. Add diced onion and cook for 6-8 minutes, stirring occasionally, until translucent and slightly golden around the edges.
3. Stir in minced garlic and cook for exactly 1 minute until fragrant but not browned.
4. Add cubed butternut squash and smoked paprika, stirring to coat everything in the oil and spices.
5. Pour in vegetable broth, scraping any browned bits from the bottom of the pot.
6. Bring the soup to a boil over high heat, then reduce to a simmer and cover the pot.
7. Simmer for 20-25 minutes until the squash is completely tender when pierced with a fork.
8. While the soup simmers, remove the tough stems from the dinosaur kale and chop the leaves into bite-sized pieces.
9. Carefully transfer the hot soup to a blender in batches, filling only halfway to prevent overflow.
10. Blend each batch on high speed for 45-60 seconds until completely smooth and creamy.
11. Return the blended soup to the pot over low heat.
12. Stir in the chopped kale and let it wilt in the hot soup for 3-4 minutes until bright green and tender.
13. Add ground nutmeg, salt, and black pepper, stirring to combine thoroughly.
14. For a creamier version, stir in heavy cream and heat through for 2 minutes without boiling.
15. Ladle the soup into bowls and serve immediately.
Buttery smooth with just enough texture from the wilted kale, this soup delivers sweet squash notes balanced by the earthy kale and warm spices. I love topping mine with toasted pumpkin seeds for crunch or a drizzle of chili oil for heat. It’s equally delicious served with crusty bread for dipping or as an elegant starter for dinner parties.
Dino Kale and Goat Cheese Frittata
Keeping my fridge stocked with dinosaur kale has become my latest obsession – those dark, bumpy leaves just make everything feel healthier and more substantial. When I found myself with a bunch that needed using up last Sunday morning, I decided to transform it into this gorgeous frittata that’s become my new go-to brunch centerpiece. There’s something so satisfying about watching those vibrant green leaves wilt into creamy goat cheese and fluffy eggs.
Ingredients
– 8 large eggs
– 2 cups chopped dinosaur kale, stems removed (lacinato kale works too)
– 4 oz crumbled goat cheese (herbed goat cheese adds extra flavor)
– 1 medium yellow onion, diced
– 2 tbsp olive oil (or avocado oil)
– 1/4 cup whole milk (helps create a creamier texture)
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp red pepper flakes (optional, for subtle heat)
Instructions
1. Preheat your oven to 375°F and position a rack in the center.
2. Heat olive oil in a 10-inch oven-safe skillet over medium heat for 1 minute until shimmering.
3. Add diced onion and cook for 5-7 minutes, stirring occasionally, until translucent and slightly golden at the edges.
4. Add chopped dinosaur kale and cook for 3-4 minutes, stirring constantly, until leaves are wilted and bright green.
5. While vegetables cook, whisk eggs, milk, salt, black pepper, and red pepper flakes in a medium bowl until fully combined and slightly frothy.
6. Tip: Make sure your eggs are at room temperature for the fluffiest frittata texture.
7. Pour the egg mixture evenly over the cooked vegetables in the skillet.
8. Sprinkle crumbled goat cheese evenly across the surface of the frittata.
9. Cook on the stovetop for 3-4 minutes without stirring until the edges begin to set.
10. Tip: Run a spatula around the edges occasionally to prevent sticking and ensure even cooking.
11. Transfer the skillet to the preheated oven and bake for 12-15 minutes until the center is fully set and the top is lightly golden.
12. Tip: The frittata is done when it jiggles slightly in the center but doesn’t appear liquidy.
13. Remove from oven and let rest for 5 minutes before slicing.
14. Use a sharp knife to cut into 6 wedges and serve immediately. What makes this frittata truly special is how the creamy tang of goat cheese balances the earthy kale, creating layers of flavor in every bite. The texture stays wonderfully moist thanks to the milk, while the edges develop that perfect golden crust that adds just the right amount of crispness. I love serving wedges over a bed of arugula with a drizzle of hot honey for a sweet-spicy contrast that makes brunch feel truly celebratory.
Summary
You’ve now discovered 18 delicious ways to enjoy nutrient-packed dino kale from breakfast through dinner! Whether you’re a kale newbie or seasoned pro, these recipes make it easy to incorporate this superfood into your meals. We’d love to hear which recipes become your favorites—drop us a comment below and don’t forget to pin this article to your Pinterest boards for easy reference!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
