Skip to main content

10 Curly Kale Cabbage Recipes

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

Sauteed kale and bell peppers served with an ostrich burger and fusilli pasta is one of the recipes featured on this page

Sauteed kale and bell peppers served with an ostrich burger and fusilli pasta is one of the recipes featured on this page

Kale is a member of the cabbage family, and as such it shares all the negative vibes unfortunately associated with this delicious and nutritious vegetable. It will often be deemed tasteless, unpleasant to eat or in some other way off-putting. In truth, however, it is only inappropriate or unimaginative cooking methods that tend to prevent kale or any other type of cabbage from being enjoyed at its very best. The recipes in this article are devoted to showing a variety of different ways to prepare and cook kale, as well as providing some tasty serving suggestions to make it appeal to a wide variety of food tastes and age groups.

Curly kale

Curly kale

Curly kale is the most popular and common variety of kale and can often be purchased from supermarkets in vacuum packs, ready chopped and needing only a wash before it is used (do always wash it, even when the pack states that it is washed and ready for use). This is the type used in the recipes on this page. Note that the central vein in the leaves is generally still in place. As this vein is exceptionally robust and tough, it is strongly recommended you remove it when preparing many of the recipes featured below, especially when the kale is subjected only to minimal cooking time.

Table of Contents

In order to navigate directly to a particular recipe in this article, simply click on the relevant link below:

Bacon, Kale and Stilton Toasted Sandwich

Curly Kale and Pasta with Kippers

Beef, Kale and Root Vegetables Stew

Curried Kale Pitta Pocket Cups

Kale and Mixed Vegetables Pasta

Sea Bass with Kale and Potatoes in Turmeric and Tarragon Butter

Ox Liver and Kale Casserole

Pork Loin Fillets with Sauteed Kale and Onion

Whiting Fillets Served on Stir Fried Kale and Bacon

Ostrich Burger and Pasta with Sauteed Kale and Peppers

Scroll to Continue

Read More From Delishably

1. Bacon, Kale and Stilton Toasted Sandwich

Bacon, kale and Stilton cheese combined in a toasted sandwich

Bacon, kale and Stilton cheese combined in a toasted sandwich

Cook Time

Prep time: 10 min

Cook time: 10 min

Ready in: 20 min

Yields: 1 serving

Ingredients

  • Generous handful of curly kale
  • Salt
  • 2 ounce piece of Stilton
  • 3 rashers back bacon (or 6 strips US bacon/smoked streaky bacon)
  • Vegetable oil for frying
  • ¼ medium red onion
  • 1 small to medium tomato
  • Black pepper
  • 2 slices bread

Instructions

  1. Add the kale to a pot of salted, boiling water. Simmer for two minutes before draining through a colander. After a couple of minutes (when just cool enough), squeeze out the excess water with your hand and separate the strands again as best you can.
  2. Add about three-quarters of the kale to a bowl and crumble in the Stilton cheese. Toss or stir carefully to combine.
  3. Pour a little oil in to a frying pan and fry the bacon over a medium heat for two to three minutes each side or until done as required.
  4. Slice the onion quarter and separate in to strands. Cut the tomato in to six segments. Mix the remaining kale, tomato and onion in a bowl, seasoning with a little salt and some black pepper.
  5. Put the bread on to toast when the bacon is almost ready.
  6. Lay the bacon on one slice of the toast and top with the kale and Stilton combination, spreading it out evenly. Lay the second slice of toast on top, press down lightly and cut in half from one corner to its diagonal opposite.
  7. Serve the two sandwich portions with the salad arranged in between.

2. Curly Kale and Pasta with Boil-in-the-Bag Kippers

Boil in the bag kippers are served on a bed of curly kale and pasta

Boil in the bag kippers are served on a bed of curly kale and pasta

Cook Time

Prep time: 5 min

Cook time: 15 min

Ready in: 20 min

Yields: 1 serving

Ingredients

  • Vacuum pack of two kipper (or other smoked fish) fillets in butter
  • Coffee mug of dried fusilli or pasta of choice
  • Salt
  • Generous handful curly kale

Instructions

  1. Bring a pot of water to a rolling boil and carefully add the sealed bag of kippers in butter. Reduce the heat and achieve a gentle simmer for 15 minutes (or however long may otherwise be stipulated on the bag's instructions).
  2. Bring a second large pot of heavily salted water to a rolling boil and add the pasta. Stir briefly but well and adjust heat to achieve a simmer for 8 minutes, adding the prepared kale half way through the cooking time.
  3. Drain the pasta and kale at your sink through a colander and allow to steam off for a couple of minutes before adding to a deep serving plate.
  4. Lift the bag of kipper fillets from the poaching water with a large slotted spoon to a plate. Carefully slide the fillets with a wide bladed or palette knife on to the pasta. Finish by pouring the butter over the top.

3. Beef, Kale and Root Vegetables Stew

Kale is incorporated in a hearty stew with beef and root vegetables

Kale is incorporated in a hearty stew with beef and root vegetables

Cook Time

Prep time: 15 min

Cook time: 1 hour 30 min

Ready in: 1 hour 45 min

Yields: 2 servings


Ingredients

  • 1 medium red onion
  • 2 large garlic cloves
  • 2 or 3 tablespoons vegetable or sunflower oil
  • 1 pound stewing beef
  • Salt and pepper
  • 1 pint fresh beef stock
  • 1 teaspoon dried thyme
  • 1 large carrot
  • 2 medium to large baking type potatoes
  • 2 generous handfuls curly kale

Instructions

  1. Peel the red onion and cut it in half down through the core. Lay each half flat and slice across the core. Peel and slice the garlic cloves.
  2. Pour the oil in to a large pot and gently heat before adding the onion and garlic. Saute gently for 2 or 3 minutes, stirring with a wooden spoon, until the onion is just softened.
  3. Add the beef to the pot and season with salt and pepper. Turn up the heat slightly and saute as before until the beef is evenly sealed and browned.
  4. Pour the stock in to the pot and turn up the heat until it starts to simmer. Reduce the heat to maintain the simmer for an initial half hour.
  5. Wash the potatoes and wash, top and tail the carrot. There is no need to peel either unless the skin is significantly blemished/damaged. Roughly chop to around one inch chunks and add to the stew once the initial half hour's cooking time is up. Simmer for 50 further minutes or until beef is tender. Add kale and stir through for ten final minutes of simmering.
  6. A large slotted spoon is best used to divide the stew evenly between two deep serving plates before a little of the stock is poured over the top.

4. Curried Kale Pitta Pocket Cups

Curried kale is served in halved pitta bread cups

Curried kale is served in halved pitta bread cups

Cook Time

Prep time: 5 min

Cook time: 20 min

Ready in: 25 min

Yields: 4 pitta pocket cups

Ingredients

  • ½ medium red onion
  • 2 cloves garlic
  • 2 teaspoons medium curry powder
  • ½ teaspoon garam masala
  • 3 tablespoons sunflower oil
  • 14 ounce can chopped tomatoes in tomato juice
  • 1 teaspoon dried coriander leaf (cilantro)
  • Salt and pepper
  • 2 handfuls chopped curly kale
  • 2 pitta breads

Instructions

  1. Moderately finely slice the peeled onion half and peel and dice the garlic cloves. Pour the sunflower oil in to a pot and gently heat before adding the onion, garlic, curry powder and garam masala. Saute for 2 or 3 minutes over a medium heat until the onion is softened and the bitterness will have been cooked off the spices.
  2. Pour the tomatoes in to the pot and season with the dried coriander, salt and pepper. Stir well and bring to a gentle simmer for an initial ten minutes.
  3. Add the kale to the pot, stir it through and simmer for 10 further minutes.
  4. Turn off the heat under the pot and heat the pitta breads per the instructions on the packet. This usually involves placing them under a hot grill/broiler for about a minute each side or perhaps heating them in a low to medium oven.
  5. Cut each pitta pocket in half and open each half up with the point of a sharp knife to form cups. Spoon in the kale curry and serve—though be careful when eating as the curry will be very hot (in a temperature sense) for a few minutes.

5. Kale and Mixed Vegetables Pasta

Kale and mixed vegetables fusilli pasta

Kale and mixed vegetables fusilli pasta

Cook Time

Prep time: 5 min

Cook time: 15 min

Ready in: 20 min

Yields: 2 servings

Ingredients

  • 1 medium red onion
  • 2 garlic cloves
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1 red chilli
  • 2 or 3 tablespoons vegetable oil
  • 14 ounce can chopped tomatoes in tomato juice
  • Generous pinch dried basil
  • Generous pinch dried oregano
  • Salt and pepper
  • 2 coffee cups of dried fusilli pasta
  • 2 handfuls curly kale

Instructions

  1. Peel the onion before cutting it in half down through the core, laying each half flat in turn and moderately finely slicing across the way. Top and seed the bell pepper before slicing. Top the chilli and finely slice in to discs. Peel and dice the garlic clove.
  2. Pour the oil in to a large saucepan and gently heat before adding the onion and garlic. Saute for a couple of minutes to soften the onion.
  3. Add the peppers and chilli slices and saute for another minute or two.
  4. Add the tomatoes and dried herbs and season with salt and pepper. Stir well and bring to a simmer.
  5. Add the kale to the pot, stir it through and bring to a gentle simmer while you cook the pasta.
  6. Bring a large pot of heavily salted water to a rolling boil before adding the pasta, stirring well and leaving to simmer for about 8 minutes.
  7. Drain the pasta and allow it to steam off for a couple of minutes.
  8. Tip the pasta carefully in to the pot with the sauce. Stir it through and allow it a minute or so to reheat completely before dividing the combination between two serving dishes.

6. Sea Bass with Kale and Potatoes in Turmeric and Tarragon Butter

Pan fried sea bass fillets are served with boiled potatoes and kale in a rich and tasty turmeric and tarragon butter sauce

Pan fried sea bass fillets are served with boiled potatoes and kale in a rich and tasty turmeric and tarragon butter sauce

Cook Time

Prep time: 10 min

Cook time: 25 min

Ready in: 35 min

Yields: 1 serving

Ingredients

  • 4 medium to large baby new potatoes
  • Salt
  • 2 handfuls prepared curly kale
  • 2 sea bass fillets (skin on)
  • 2 tablespoons plain (all purpose) flour
  • Salt and black pepper
  • Vegetable oil for frying
  • 1 ounce (¼ stick) butter
  • White pepper
  • ½ teaspoon dried tarragon

Instructions

  1. Wash the potatoes but leave them unpeeled and cut them in half. The halves should form around one inch chunks. Put them in a pot of cold, salted water and bring the water to a simmer for an initial ten minutes.
  2. Wash the kale and add it to the pot with the potatoes to simmer for a further ten minutes.
  3. Scatter the flour on a plate and season with salt and black pepper. When the potatoes and kale are just a couple of minutes short of being ready, pour two or three tablespoons of vegetable oil in to a non-stick frying pan and bring it up to a medium to high heat.
  4. Pat the sea bass fillets in the flour on their skin sides, gently shake off the excess and lay them skin sides down in the hot pan. Season the flesh sides with salt and black pepper.
  5. Fry the sea bass fillets over a medium heat for around three minutes or until you can see they are cooked almost all the way through. Turn the heat all the way down to the lowest setting before gently turning them to fry for a final minute on their flesh sides.
  6. Drain the potatoes and kale at your sink through a colander and sit the colander in the sink for a minute or two to let them steam off and dry out.
  7. Add the butter to the hot pot vacated by the potatoes and hale and season with the dried tarragon and some white pepper. When the butter is melted, return the potatoes and kale to the pot and turn around gently with a wooden spoon to evenly coat in the herb butter.
  8. Lay the sea bass fillets skin sides up on one half of a square serving plate and the kale and potatoes on the other half. The skin should be nicely crisp and will peel easily from the flesh of the fish with the aid of a wide bladed knife.