We grow 3 types of kale and collard greens as well. All 4 are wonderful cooking greens with their own unique flavors, textures and colors. Try them all to see which you like the best (our favorite is lacinato). These greens are packed with antioxidants (great for flushing out the junk); lutein (great for the eyesight); and vitamins A, C, and K (source for over 100% of the daily dose needed). Pack a punch by eating a bunch!


Store your kales and collard greens in plastic in the crisper drawer of your fridge.


Basic Wilted Kale
Butternut Squash & Pancetta Pie
Chickpea Kale Salad
Chunky Pasta Sauce w/Kale & Bell Peppers
Coconut Sweet Potato and Kale Soup
Creamy Leek & Kalette Pasta
Deliciously Wilted Kale
Fried Rice w/Napa Cabbage & Greens
Green Kale Chips
Green Kale & Sweet Potato Soup with Cumin and Lemon
Greens with Ginger
Grilled Kale, Salad Turnips & Scallions
Kale & Potato Gratin
Kale & Squash Gratin
Kale, Broccoli & Cabbage Pad Thai Salad
Kale Radish Cranberry Salad with Goat Cheese
Kale Salad w/Pickled Red Onions & Peaches
Kale Slaw
Lots of Greens & Sweet Potato Soup
Marinated Kale Sesame Salad
Massaged Balsamic Kale and Sungold Salad
Mega Greens Lasagne
Quick & Easy Early Summer Greens Saute
Quinoa and Kale Stuffed Butternut Squash
Quinoa Super Salad
Roasted Kalettes
Roasted Red Kale
Roasted Squash with Collards
Roasted Vegetable and Kale Salad with Honey Vinaigrette
Sauteed Broccoli and Kale
Seasoned Kale Chips
Simple Kale Chips
Southern Collard Greens
Southern Greens
Spicy Stir-Fried Tsoi-Sim
Squash and Kale Soup
Summer Vegetable Saute w/Lime and Coriander
Thai Basil Stir Fry
Tomato, Cucumber, Kale & Cannelini Bean Salad
Tuscan Zucchini Pie
Wilted Greens w/Lemons and Olives
Winter Vegetable Fried Rice
Wonderfully Easy Pasta with Kale

Cooking & Eating Tips

We actually do recommend eating kale raw–cut them into chiffonade, or thin ribbons. (Don’t you feel so sophisticated as your skill with the knife improves with every box? You’re nourished and talented!) Roast kale and collard, steam them, stirfry them, batter and fry them (unbelievably delish!), and cook them down with liquid. They’re great on their own, but such a healthy and marvelous guest within any dish.