Best 10 Italian Kale Recipes

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Packed with vitamins, minerals, and antioxidants, Italian kale, also known as Tuscan kale or cavolo nero, is a hearty green that adds a delicious depth of flavor to various dishes. Its distinctively long, dark leaves have a slightly bitter taste, which balances well with rich ingredients like meats, cheeses, and creamy sauces. Whether you're looking for a quick and easy side dish or a flavorful main course, Italian kale's versatility shines through in a wide range of recipes. From sautéed kale with garlic and olive oil to hearty soups and stews, this nutrient-rich green can transform any meal into a culinary delight. Dive into the world of Italian kale recipes and discover the endless possibilities of this culinary gem.

Here are our top 10 tried and tested recipes!

ITALIAN SAUSAGE AND KALE SOUP



Italian Sausage and Kale Soup image

The first time I made this colorful soup, our home smelled wonderful. We knew it was a keeper to see us through cold winter days. -Sarah Stombaugh, Chicago, Illinois

Provided by Taste of Home

Categories     Dinner     Lunch

Time 8h20m

Yield 8 servings (3-1/2 quarts).

Number Of Ingredients 12

1 pound bulk hot Italian sausage
6 cups chopped fresh kale
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1 can (28 ounces) crushed tomatoes
4 large carrots, finely chopped (about 3 cups)
1 medium onion, chopped
3 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
5 cups chicken stock
Grated Parmesan cheese

Steps:

  • In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Transfer to a 5-qt. slow cooker., Add kale, beans, tomatoes, carrots, onion, garlic, seasonings and stock to slow cooker. Cook, covered, on low 8-10 hours or until vegetables are tender. Top each serving with cheese.

Nutrition Facts : Calories 297 calories, Fat 13g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 1105mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 9g fiber), Protein 16g protein.

ITALIAN SAUSAGE KALE SOUP



Italian Sausage Kale Soup image

My mom dehydrates the last pick of tomatoes from her garden each fall-perfect for quick soups like this one. When I have time to prepare dried beans, I do-but don't worry if you don't. Canned beans are just as good. -Lori Terry, Chicago, Illinois

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings (2 quarts).

Number Of Ingredients 11

1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
1 medium onion, chopped
8 cups chopped fresh kale
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes, optional
1/2 cup white wine or chicken stock
3-1/4 cups chicken stock (26 ounces)
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1/2 cup sun-dried tomatoes (not packed in oil), chopped
1/4 teaspoon pepper

Steps:

  • In a 6-qt. stockpot, cook sausage and onion over medium heat until no longer pink, breaking into crumbles, 6-8 minutes. Remove with a slotted spoon., Add kale to pot; cook and stir 2 minutes. Add garlic and, if desired, pepper flakes; cook 1 minute. Add wine; cook 2 minutes longer., Stir in sausage mixture and remaining ingredients. Bring to a boil. Reduce heat; simmer, covered, until kale is tender, 15-20 minutes.

Nutrition Facts : Calories 217 calories, Fat 8g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 868mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 4g fiber), Protein 18g protein.

ITALIAN KALE



Italian Kale image

This is an old Italian family favorite for kale.

Provided by dwieberg

Categories     Side Dish     Vegetables     Greens

Time 20m

Yield 4

Number Of Ingredients 5

1 bunch kale, stems removed and leaves coarsely chopped
1 clove garlic, minced
1 tablespoon olive oil
2 tablespoons balsamic vinegar
Salt and ground black pepper to taste

Steps:

  • Cook the kale in a large, covered saucepan over medium-high heat until the leaves wilt. Once the volume of the kale is reduced by half, uncover and stir in the garlic, olive oil and vinegar. Cook while stirring for 2 more minutes. Add salt and pepper to taste.

Nutrition Facts : Calories 92.4 calories, Carbohydrate 12.6 g, Fat 4.2 g, Fiber 2.3 g, Protein 3.8 g, SaturatedFat 0.6 g, Sodium 147.1 mg, Sugar 1.1 g

DAVE'S ITALIAN SAUSAGE AND KALE SOUP



Dave's Italian Sausage and Kale Soup image

The root of this soup was an italian sausage soup from most popular italian restaurants. I used the first few major tries following their recipes exactly. Then I modified using variations on spicing and then tomatoes. It ended with this deliciously spicy and robust recipe.

Provided by David Hawkins

Categories     Clear Soup

Time 2h

Yield 12 serving(s)

Number Of Ingredients 14

1 bunch kale
4 hot Italian sausages
1 large onion, Diced
5 garlic cloves, Diced
1 jalapeno pepper, chopped and seeded
28 ounces diced tomatoes
48 ounces chicken broth
28 ounces water
2 tablespoons butter
2 tablespoons fresh parsley, finely chopped
1 tablespoon basil
1 tablespoon oregano
1 tablespoon Season-All salt
1 tablespoon red pepper flakes

Steps:

  • This soup uses kale, but you can use any of the major greens you like. I have alternated in kale, escarole, and it has been reviewed with others using spinach. As the first review of this recipe indicates, using multiple pots can be a pain. However, the only reason to use two pots is if you are actually using kale. Other greens that are softer don't require blanching and as a result you can get away with using just one pot.
  • Using two pans, the soup pot and a regular 12 inch sauté pan:.
  • Step 1.
  • In the soup pot:.
  • Rinse the kale well, chopping off heavy stems.
  • While the kale is wet just add to soup pot and add about a quarter cup of water. Blanch the kale leaves in pot, reserve liquid and leave in soup pot for now.
  • Step 2.
  • In the sauté pan.
  • Skin the sausage, split lengthwise while raw with knife, and cut into bite sized pieces, so they look like small meatballs.
  • Lightly brown the sausage (do not cook through) drain and set as aside.
  • Make sure when cooking that you don't burn the sausage as you will be cooking with the sausage grease next.
  • Pour out any grease that will easily drip out, but leave a fine coat of the sausage grease on the pan for your next step and set pan aside for now.
  • If you burn chunks of sausage to the pan, just use a paper towel to wipe out any black crust but leave some of the fat there.
  • Step 3.
  • Once the sausage is set aside take the large pieces of kale and chop into bite sized pieces. Return to the soup pot, keeping any liquid in the pot.
  • Add broth and tomatoes to the pot with the kale and begin to heat on high.
  • Step 4.
  • Sauté onion, garlic and jalapeño pepper into the slightly greasy pan with the 2 table spoons of butter.
  • When onions are slightly translucent or about 3 minutes, add spices to this mixture.
  • Step 5.
  • Add the sauté pan contents to the soup pot and add the sausage to the soup pot. Bring the entire mixture to a boil. After boiling for about 2 minutes, reduce heat to a medium low heat and simmer for about 1.5 hours.
  • Optional:.
  • Option 1:.
  • If you like, add 1 cup of rice to this and at 8 ounces of water while cooking. Suggest you add the rice to the sauté pan and sauté with the onion mix for about 3 minutes before putting into the main soup pot.
  • Option 2:.
  • After soup has simmered for about half an hour alone, add a package of noodles of your choice and the 8 ounces of water.
  • Option 3:.
  • Add 3 Medium potatoes chopped into small pieces while raw, sauté with onions until the potato cubes are soft to the touch. Add to soup pot.
  • Add 3 Medium potatoes chopped into small pieces while raw, sauté with onions until the potato cubes are soft to the touch. Add to soup pot.

ITALIAN SAUSAGE AND KALE SOUP



Italian Sausage and Kale Soup image

This sausage and kale soup is a big hit with my family.

Provided by minka

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 1h15m

Yield 4

Number Of Ingredients 9

2 tablespoons olive oil
1 pound Italian sausage links, casings removed and cut into pieces
3 medium Yukon Gold potatoes, chopped
2 medium onions, chopped
1 pound kale, coarsely chopped
5 cloves garlic, minced
sea salt and ground black pepper to taste
1 (32 fluid ounce) container chicken broth
1 (15 ounce) can garbanzo beans, rinsed and drained

Steps:

  • Heat oil in a deep pot over medium-high heat. Cook sausage in the hot oil until browned and crumbly, 5 to 7 minutes. Add potatoes and onions; cover and cook, stirring occasionally, for 5 minutes. Add kale and garlic, cover, and wilt greens, about 2 minutes. Season with salt and pepper.
  • Pour chicken broth and garbanzo beans into the pot. Bring to a full boil. Reduce heat to medium and cook until potatoes and beans are tender, about 40 minutes.

Nutrition Facts : Calories 585.5 calories, Carbohydrate 54.5 g, Cholesterol 50.2 mg, Fat 30.4 g, Fiber 7.9 g, Protein 26 g, SaturatedFat 8.6 g, Sodium 2363.4 mg, Sugar 4.2 g

ITALIAN KALE CAESAR SALAD



Italian Kale Caesar Salad image

You'll make more dressing than you need for one batch of salad with this recipe, but that's a good thing-you'll want to keep using it on all your salads all week.

Provided by Maialino

Categories     Salad     Kale     Cheese     Anchovy     Healthy     Quick & Easy     Bread     Egg     Kid-Friendly     Low Cholesterol     Small Plates

Yield 6-8 servings

Number Of Ingredients 16

1 large egg yolk
1 garlic clove, smashed, peeled, and trimmed
3 anchovy fillets, packed in oil, drained
1 tablespoon plus 1 1/2 teaspoons lemon juice
1 tablespoon plus 1 1/2 teaspoons red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon dried oregano
1 teaspoon colatura (Italian fish sauce; optional)
1/4 teaspoon cayenne
1/2 cup canola oil
1/2 cup plus 2 tablespoons olive oil, divided
1/2 cup freshly grated grana padano cheese
Kosher salt
Freshly ground black pepper
4 ounces country bread, crusts removed, bread torn into small pieces
Two (5-ounce) containers baby kale

Steps:

  • Preheat oven to 400°F. Pulse egg yolk, garlic, anchovies, lemon juice, vinegar, mustard, oregano, colatura (if using), and cayenne in a food processor or blender until smooth. Combine canola oil and 1/2 cup olive oil in a measuring cup with spout. With the motor running, add blended oil in a very thin stream; purée until a creamy emulsion forms. Add cheese and pulse to combine. Season dressing with salt and pepper.
  • Toss bread with remaining 2 Tbsp. olive oil and spread on a rimmed baking sheet. Bake, tossing once or twice, until crisp and lightly browned, about 10 minutes. Let cool completely.
  • Combine kale and croutons in a large bowl. Add 1/2 cup dressing and toss to combine.
  • Do ahead
  • Dressing can be made up to 5 days ahead. Refrigerate in an airtight container.

ITALIAN KALE



Italian Kale image

Toasted almonds and raisins give the kale great flavor with out adding a lot of fat. Cook time is only 8-10 minutes for some reason the system is reading it as 20???

Provided by Debbwl

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

2 teaspoons olive oil
1/4 cup pine nuts or 1/4 cup slivered almonds
1 large garlic clove, sliced
1 lb kale, coarsely chopped
1/4 cup raisins
1/3 cup water
1/2 teaspoon salt

Steps:

  • Heat 1 teaspoon oil in large nonstick skillet over medium heat. Stir in pine nuts or almonds and cook 1 to 2 minutes, shaking pan often, until lightly toasted. Put into a small bowl.
  • Heat remaining 1 teaspoon oil in same skillet. Add garlic and cook 1 to 2 minutes, stirring often, until just starting to color. Add 1/3 cup water, the kale, raisins and salt.
  • Cover and cook about 5 to 6 minutes stirring once, until greens are tender and water is nearly evaporated. Stir in almonds and serve immediately.

TURKEY ITALIAN WEDDING SOUP WITH KALE



Turkey Italian Wedding Soup with Kale image

Good-for-you comfort food. I couldn't find escarole at my local market so I subbed kale in this easy and hearty recipe. You could also use Swiss chard. Top soup with additional chopped fresh parsley and Parmesan cheese.

Provided by voraciousgirl

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 1h30m

Yield 8

Number Of Ingredients 17

1 large egg
2 tablespoons water
¼ cup Italian bread crumbs
1 pound lean ground turkey
¼ cup freshly grated Parmesan cheese
2 tablespoons chopped Italian parsley
2 cloves garlic, grated
¾ teaspoon salt
¼ teaspoon ground white pepper
2 tablespoons olive oil, divided
1 cup chopped carrots
1 large shallot, sliced
10 cups chicken broth
½ cup dry white wine
¾ cup orzo
1 large bunch dinosaur kale, coarsely chopped
salt and pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Whisk egg and water together in a bowl. Mix in bread crumbs and let stand 5 minutes. Add turkey, Parmesan cheese, parsley, garlic, salt, and pepper; stir gently to blend. Shape mixture into 1 1/4-inch diameter meatballs using wet hands. Place meatballs on the prepared baking sheet. Cover with plastic wrap and refrigerate until firm, 15 to 30 minutes.
  • Coat chilled meatballs in 1 tablespoon olive oil.
  • Bake in the preheated oven until browned, about 20 minutes.
  • Pour remaining olive oil into a heavy soup pot over medium heat. Add carrots and shallot; cook until tender, about 5 minutes. Add chicken broth and wine. Bring to a boil, add orzo, and reduce heat to medium. Cook, uncovered, until orzo is tender, about 5 minutes. Add kale and cook until wilted, about 5 minutes more. Add cooked meatballs and cook until heated through, about 5 minutes. Season with salt and pepper.

Nutrition Facts : Calories 266.5 calories, Carbohydrate 22.2 g, Cholesterol 74.8 mg, Fat 10.3 g, Fiber 1.4 g, Protein 18.1 g, SaturatedFat 2.3 g, Sodium 1812.6 mg, Sugar 3.7 g

ITALIAN KALE



Italian Kale image

Yummy warm kale, bell peppers, onions, garlic - yum! I love this with chicken for a light lunch or as a side for dinner.

Provided by ShackaShea

Categories     Lunch/Snacks

Time 15m

Yield 2 1/2 cups, 3 serving(s)

Number Of Ingredients 7

3 tablespoons extra virgin olive oil
5 cups chopped kale
1/2 cup chicken broth (water can be substituted if desired)
1/4 cup diced onion
1/4 cup diced bell pepper (any color)
1 teaspoon fresh garlic (minced)
1 teaspoon salt

Steps:

  • In a large pot heat oil on medium-high heat. Toss in onions, peppers, and garlic. Cook for a two or three minutes, then add all of the chopped kale and broth/water. Turn heat to medium and cook until tender. (This is really up to you - I like mine a little al dente!) Salt and toss before serving.

ITALIAN SAUSAGE AND KALE SOUP



ITALIAN SAUSAGE AND KALE SOUP image

Categories     Soup/Stew     Pork     Potato     Quick & Easy     Dinner     Healthy     Simmer

Yield 4 people

Number Of Ingredients 11

ZUPPA TOSCANO
1-PACKAGE OF ITALIAN SAUSAGE, MILD OR HOT
2-MEDIUM POTATOES
¾ CUP DICED ONIONS
6- SLICES BACON
1 ½ TESPOONS MINCED GARLIC
2 OR MORE CUPS OF KALE SLICED. I USE ABOUT 3 ½ CUPS
1 TABLESPOONS CHICKEN BASE
1 QT. WATER, MORE IF NEEDED
1/3 CUP OF HEAVY CREAM, A LITTLE MORE IF YOU WANT
SALT AND PEPPER TO TASTE

Steps:

  • I USE A CAST IRON DUTCH OVEN FOR THIS DISH. POKE SAUSAGE WITH FORK SEVERAL TIMES TO MAKE HOLES FOR JUICE TO COME OUT. BROWN IN DUTCH OVEN. REDUCE HEAT AND LET COOK FOR ABOUT 10 MINUTES UNTIL DONE. REMOVE AND SLICE SAUSAGE INTO 1 ½ INCH SLICES AFTER COOKING PEEL AND CUT POTATOES IN HALF THEN INTO ¼ INCH SLICES COOK BACON AND ONIONS IN DUTCH OVEN OVER MEDIUM HEAT UNTIL DONE. REMOVE BACON AND CRUMBLE. ADD GARLIC TO PAN AND COOK ABOUT A MINUTE MORE. ADD CHICKEN BASE, WATER AND POTATOES TO DUTCH OVEN AND SIMMER UNTIL POTATOES ARE DONE. ADD BACON, SAUSAGE, KALE AND CREAM. SIMMER ABOUT 4 MINUTES AND SERVE WITH TOASTED GARLIC BREAD AND GREEN SALAD YOU CAN ALSO ADD COUTONS TO THE SOUP BEFORE SERVING.

Tips:

  • Choose fresh, tender kale for the best flavor and texture.
  • Wash kale thoroughly before using to remove any dirt or grit.
  • Remove the tough stems from the kale leaves before cooking.
  • Kale can be cooked in a variety of ways, including sautéing, steaming, and braising.
  • Kale is a versatile ingredient that can be used in a variety of dishes, including salads, soups, stews, and casseroles.
  • Kale is a good source of vitamins A, C, and K, as well as fiber and antioxidants.

Conclusion:

Kale is a delicious and nutritious vegetable that can be enjoyed in a variety of ways. With its mild flavor and versatility, kale is a great addition to any meal. Whether you're looking for a healthy side dish or a hearty main course, kale is sure to please. So next time you're at the grocery store, be sure to pick up a bunch of kale and experiment with these delicious recipes. Your taste buds will thank you!

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