How to Enjoy Purple Kale + 7 Recipes To Try
Along with fresh fruits and root vegetables, we carry a loads of leafy veggies here at the Co-op. There's green leaf lettuce, mixed green salad blends, some good ol' spinach, colorful chard, all sorts of microgreens, and of course, kale. And if you're looking to pick up some kale, you've probably noticed that we carry a few different varieties, all of which have their own unique flavor, and look.
Lacinato kale has large, thick leaves, and it lacks curly edges. Common curly kale on the other hand has long stems and those unmistakable curls that are perfect for making kale chips. Siberian kale also has a larger leaf but is more tender and cold hardy. And then there's purple kale.
Of course, the most identifiable difference between purple kale and other varieties is it's striking vibrant color. Beyond that, purple kale is often kept as an ornamental plant and used in salads to add a bright punch of color. Purple kale also has a more robust, cabbage-like flavor than other varieties, making it a good option for hearty soups and stews.
If you ready to experiment with this fun leafy veggie that's a departure from the norm, read on to learn more about purple kale and some recipes to try it out in.
How to Use Purple Kale
Essentially, you can bake, braise, saute, prep, and boil purple kale just as you would with any other variety.
With that said, if you're looking to maintain that purple color, you might want to use your purple kale in a salad, since that color tends to fade as you cook the kale.
Prep Them For Soups, Salads, & Pasta
Whether you're using kale raw in a salad or cooked down and marinated in a soup or pasta, you'll want to properly prep your purple kale before eating.
Make sure to remove the stem, as they're even tougher than most green varieties.
Braise or Saute Them
Along with salad, a great way to enjoy purple kale as a side dish is to simply braise or saute them to perfection.
Sauteing kale is quick and easy and can be adapted to whatever sort of meal you're putting together.
Bake Them Into Chips
If you have a lot of kale to use up or you're looking for a healthy alternative to fried potato chips, you can transform your purple kale into chips!
Kale chips can be baked in the oven, or if you have a dehydrator, they're easy to dehydrate and store for long-term use.
And if you time it right and don't bake your chips for too long, you might even be able to maintain that bright purple hue!
Purple Kale Recipes
Again, you can basically substitute purple kale into any recipe that calls for some kind of kale. Just keep in mind that the flavor is a little more robust than the more familiar green kale.
Photo Courtesy of Co+op
Vegan Tofu Kale Lasagna
Purple kales' robust and semi-bitter flavor would work perfectly in this dish that's flavorful and vegan-friendly.
Crumbled tofu is used in place of ricotta cheese, but if you have a favorite vegan cheese, you could definitely add it into the mix along with the tofu.
Ingredients
2 tablespoons extra virgin olive oil
1 cup chopped red onion
4 cloves garlic, sliced
1 teaspoon red pepper flakes
2 14.5-ounce cans diced tomatoes
1 14.5-ounce can tomato sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt, divided
1 bunch (8 ounces) kale, chopped
5 ounces baby spinach
14 ounces firm tofu, pressed and crumbled (See note)
2 tablespoons arrowroot or corn starch
3/4 cup finely-chopped walnuts
9 lasagna noodles, to make 3 layers
1/4 cup minced chives
Directions
Put on a large pot of water to boil the greens. In a 2-quart pot, heat the olive oil over medium heat, then add the red onions, garlic and pepper flakes. When they sizzle, add the canned tomatoes and half of the salt, and bring to a boil. Reduce to a simmer and cook until thick, about 30 minutes over medium-low heat.
Plunge the kale into the boiling water and stir, cook for a minute, then add the spinach and cook until dark green, about a minute more. Drain the greens and rinse with cold water, then wring out. Wrap in a towel and press until very dry. Mince the greens and reserve.
Put half of the crumbled tofu in the food processor bowl and add the arrowroot and remaining salt. Process until smooth, then scrape into a large bowl. Add the remaining crumbled tofu and the chopped walnuts and mix with your hands, kneading until well combined.
If you are using noodles that need to be cooked, bring a pot of water to a boil and cook, to al dente, according to the package instructions. Drain and rinse.
Lightly oil a 9 x 13-inch baking pan, then spread half a cup of the tomato sauce in the pan. Place three noodles in the bottom of the pan. Dollop half of the tofu mixture over the noodles, then drizzle half a cup of sauce over the tofu mixture. Cover with three noodles, and press down firmly, to compress the layers. Cover the noodles with the rest of the tofu filling, then cover with the remaining noodles, pressing down again to flatten evenly. Cover with the remaining sauce, making sure the noodles are completely covered.
Bake for 40 minutes, until the sauce is browned and bubbling around the edges. Let stand for five minutes before cutting. Sprinkle with chives before serving.
Purple Kale Salad
Of course, the best way to enjoy that purple color that this kale has to offer is to simply toss it in a salad.
Sweet and juicy gala apples balance out the robust flavor of purple kale, while toasted pecans add a nice overall crunchy element. Some fresh sliced strawberries and cucumbers would also be delicious in this salad!
Photo Courtesy of May I Have That Recipe
Warm Purple Kale Farro Salad Bowl
Heathy grains and nutrient-dense purple kale come together in this warm vegetarian salad bowl.
Juicy red cherry tomatoes add a nice burst of sweet flavor, while diced portabella mushrooms add some protein.
If you wanted to add some meat, some grilled chicken breast or salmon would work well! You could also serve this warm salad bowl with a slice of grilled tofu.
Photo Courtesy of Food52
Blackberry Kale Smoothie
If you aren't already adding kale to your smoothies, here's a recipe to change your mind!
When it comes to smoothies, you can pretty much toss whatever you have on hand in the blender, but if you want to perfect your smoothie-making skills, try thinking about the overall flavor profile, and avoid adding so many different things that you can't identify a single flavor.
This smoothie calls for just peaches, kale, blackberries, blueberries, and some water and lemon juice. Mint is recommended as a garnish, but it would probably taste absolutely refreshing within the smoothie itself!
Cabbage, Carrot, and Purple Kale Latkes
More of a late season recipe, this is perfect for when cabbage, carrot, kale, and other fall veggies are all you have left growing in the garden.
Latkes are traditionally strictly made out of potatoes, but here, some healthier vegetables are mixed in, along with lots of herbs, to provide you with the same crunch and crispy texture that latkes are known for.
Kale Pesto With Whole Wheat Pasta
This recipe doesn't call for purple kale in particular, but you could certainly substitute it in for the Tuscan kale that's listed.
Just be aware you won't get as bright of a green color that's displayed in the picture here.
Pesto is delicious on top of pasta and toasted baguettes, or spread across chicken breasts and baked in the oven.
Purple and Green Kale Salad with Lemon Anchovy Vinaigrette
Here's another purple kale salad that also incorporates green kale for a colorful salad that's simple and easy to toss together.
Pine nuts are added for a nice texture while fresh basil and lemon add a bright citrusy flavor that contrasts with the semi-bitter kale.
If you want to up the protein content in this salad, roasted chickpeas or grilled chicken would complement the overall flavor.
Find the full recipe at Food Network
Common Questions About Purple Kale
If you've never prepared purple kale before, you might have some questions about it, especially if you're more familiar with it as an ornamental plant. We've addressed a few of them here, but feel free to chat with the produce department with any other questions you might have!
What's the Difference Between Green and Purple Kale?
Compared to green or black kale, purple kale tends to have a more intense cabbage-y flavor, making it an ideal addition for hearty soups and pasta. And of course, purple kale features a beautiful, deep color that makes it stand out in the kitchen.
Additionally, purple kale features tight, ruffly edges that inspires many gardeners to plant it as an ornamental in large planters, garden beds, and entryways. When you go to the pumpkin patch in the Fall, keep your eyes open for purple kale. Chances are you'll see it in large planters since it's cold-hardy and beautiful!
Can You Eat Purple Kale?
Yes! Though purple kale is often used as an ornamental display alongside pumpkins and squash in the fall, purple kale is totally edible!
Does Purple Kale Stay Purple After Cooking?
When your cook fully-mature leaves, the purple coloring does fade a bit into a darker green color. If you want to maintain that color, use purple kale in a salad or smoothie.
What are the Nutritional Benefits of Purple Kale?
All varieties of kale are awesome for you! But purple kale in particular is an excellent source of vitamins A and C, calcium, iron, dietary fiber, and potassium.