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From soup and salad to pizza and pasta, leafy kale will add a flavour (and health) boost to your favourite dishes. So embrace this versatile veg and take a look at our delicious kale recipes.
Roasted squash and grapes add warmth to this winter salad that's packed with flavour and crunch.
When baked in the oven, kale goes gloriously crispy as this Chinese-inspired recipe shows. Here the leaves are coated in oil then baked with sesame seeds and five-spice sprinkled over the top. Don't be tempted to add salt as kale, cooked this way doesn't need it.
This stunning vegan centrepiece will knock the socks off your Christmas guests, whether they're vegan, veggie or meat eaters.
We've given shakshuka a festive glow-up by using seasonal veg. Butternut squash and kale are cooked in a harissa-spiced tomato sauce and topped with an egg - perfect for a Boxing Day brunch.
Cosy and comforting, this stew of chorizo, potatoes, cannellini beans and kale is sure to be a midweek winner
Roasted sausages and veg sounds like a simple meal, but this recipe calls for some interesting spices and seeds to add a warm, smoky and peppery kick. Easy enough for midweek, but special enough for the weekend, this traybake makes a lovely alternative to Sunday roast or for when you come in from the cold on Bonfire Night!
Slow-cookers are great for preparing vegetarian recipes, and these stuffed peppers are perfect for a veggie feast
This Brie-topped root veg bake is the ultimate winter warmer. Packed with carrots, parsnips, celeriac and more, and topped with a melting cheesy topping, this is perfect for a vegetarian Christmas main or for using up the rest of your veg drawer after Christmas.
Snack healthy with these wonderfully crunchy kale crisps, a great lunchbox snack for adults and kids alike
These sausage and kale pizzas are topped with three types of creamy cheese and golden, crispy sausage
A vegetarian lasagne packed with greens is a brilliant option for vegetarians and meat eaters, and since this one can be made ahead and frozen, it's ideal for busy weeknights.
This Vietnamese-inspired soup is the definition of comfort, plus it's packed with goodness and suitable for those on a veggie, vegan and dairy-free diet. You can even freeze the broth for a later date.
A warming winter dish that all the family will love. These enchiladas can use up any leftover veg, so have fun and experiment.
Creamy cauliflower cheese is one of those sides that always steals the show. We've added crispy kale and a gooey blend of cheddar, manchego and hard cheese for a heavenly bake that will transform your roast dinner.
You don't have to serve sprouts whole! This charred greens dish, cooked with citrus butter, transforms sprouts and kale into a beautiful side for Christmas lunch or any roast dinner. Top with chopped hazelnuts for a little crunch.
Customise this soup with whatever veg you have in the fridge; spring onions can be swapped for half a brown onion and kale swapped for any dark leafy green.
A simple traybake that makes the most of seasonal kale, this will soon be part of your weekly dinner rotation
Eating your greens is easy with this simple pasta dish that's attractive to look at and delicious to eat. Smoky bacon, chilli, garlic and lemon provide the flavour, while soft linguine and wilted curly kale provide the texture. Finish with some Parmesan shavings, if you like.
Jamie Oliver's veg-packed cottage pie recipe is perfect for cosy winter evenings.
Ella has accidentally scratched the family car – oops! To break the news to her parents, she puts her cooking skills to the test, and carefully prepares a delicious meal – miso-glazed salmon served with crunchy, fresh vegetable slaw.
Bring out the slow-cooker for this colourful, autumnal ratatouille. It's so simple to throw together and the rice adds a hearty element. There's even leftover veg to knock up a delicious tart for lunch the next day!
Packed with fresh flavours, this vibrant rice bowl is an easy recipe for two - serve warm for dinner, or save leftovers for lunch the next day if cooking for one. Pesto-baked salmon joins Tenderstem broccoli, courgette, sweet cherry tomatoes and steamed curly kale.
This comfort-food staple has been on quite the journey - paired with lobster, infused with truffle... Our spin is still humble and cheesy, but has been freshened up with the addition of kale. Throw together in an hour for an easy midweek dinner, or prep ahead and freeze until ready to bake.
This speedy lunch uses leftover chicken parmigiana for an autumnal Caesar salad, all cooked in the air-fryer. Use ready-made Caesar dressing for ease.
Halloumi is a staple of summer lunches – try something different with this super-easy one-tra bake. The halloumi turns wonderfully golden when grilled with chickpeas, kale and tomatoes. Finish with a drizzle of fresh pesto and serve with crusty bread.
Jamie says, "My frittata makes mushrooms the star of the dish. Not only do they add a whole load of flavour, but they have a deliciously meaty texture."
Jamie Oliver says, "Tuning in with the seasons means you can make this beautiful soup all year round and it'll always taste different – it never gets old!"
Jamie Oliver's vegetarian taco recipes with colourful veg and beans is a great Friday night feast.
Jamie says: "Transform a variety of green veg into a super silky green sauce for this quick and easy pasta dish. So simple and so delicious."
Jamie says: 'Wholesome, hearty and flexible, this humble soup will give you a big hug on a chilly night'
Jamie says: "This is a brilliant twist on a familiar favourite. I’ve topped a quick and easy mushroom stroganoff with layers of filo and baked it until golden and crispy. It’s all cooked in one pan, so there’s hardly any washing up, and a side of curly kale finishes things off beautifully."
Taking roughly 5 minutes to prepare and 30 minutes to cook, this classic and potato soup recipe is given a tasty (and nutritious) twist thanks to the addition of curly kale. Serve topped with crumbled prosciutto and some fresh crusty bread on the side.
A hearty winter soup where tasty chunks of bacon, mixed beans, and softened carrot, onion and celery are simmered in stock and chopped tomatoes. Shredded kale is stirred in a few minutes before serving for a dash of dark green goodness.