Meatless Monday: 5 Ways to Use Kale

Kale is everyone’s favourite green right now—and with good reason.  This superfood is rich in vitamins A, C, and K, as well as fibre, calcium, and iron. Like other cruciferous veggies—think broccoli, cauliflower, and cabbage—kale contains phytochemicals that may help protect against cancer.

Beyond its health benefits, kale can be used in an endless array of ways. Case in point: kale chips. When’s the last time you enjoyed a crunchy helping of spinach chips? I didn’t think so.

This Meatless Monday, we’re celebrating kale with five unique vegetarian recipes.

1) Parmesan Kale Chips

By now, most of us have snacked on kale chips. But have you made your own? These basic chips use only three ingredients, making for an easy starter recipe. The Parmesan cheese topping ensures that this healthy snack also tastes indulgent.

2) Green Goddess Smoothie

Like spinach, kale is the hallmark of many healthy smoothies. Don’t be dismayed by the bright green hue—this smoothie won’t taste bitter or leafy. It’s naturally sweetened by a banana and Granny Smith apple.

3) Sweet Potato Kale Frittata

Fall brings a boatload of sweet-tasting tubers and starchy root vegetables to the table. This frittata takes advantage of that abundance, combining grated sweet potato with kale, herbs and spices, and just the right amount of cheesy goodness.

4) Hemp and Kale Spread

Tired of dipping veggies in humdrum hummus? Want to jazz up boring crackers? This vegan dip is great for snacking, as well as serving on wraps or collard leaves. All the ingredients are blended in a food processor, making it a cinch to make. And although hemp hearts might seem small, they’re a mighty source of omega-3 fatty acids, plant-based protein, and fibre.

5) Kale Salad with Savoury Cranberry Dressing

Finally, this list wouldn’t be complete without a classic kale salad. The dressing takes centre stage in this fall dish with a mix of savoury and sweet ingredients, such as cranberries, cinnamon, and maple syrup.