On its own, this lemony sautéed kale is a nourishing side dish, but it’s also a great addition to larger recipes.  Toss it with pasta, add it to a frittata, or pile it onto pizza. The options are endless!

This vibrant pesto is my cold weather alternative to classic basil pesto.  Toss it with pasta, scoop it onto soups, slather it on a sandwich, dot it onto pizza…you really can’t go wrong.

If you make just one recipe off of this list, this kale salad should be it. It’s so energizing, refreshing, and satisfying that it’ll win over even the biggest kale skeptics.  Roasted chickpeas and toasted seeds add crunch, a rainbow of root veggies makes it vibrant and colorful, and an electric carrot-ginger dressing ties it all together.

Roasted shallots, sage, and thyme bring complexity and depth to this salad.  It’s a stunning dinner side dish, but thanks to the wheat berries and roasted squash, it’s also hearty enough to eat for lunch.

These colorful picnic salads are perfect for packing up and taking on-the-go! I almost always massage kale when I use it in salads, but not here. Instead, I chop it very finely to help it soften.  This method saves time, and the finely chopped kale integrates nicely with the noodles when you eat.

This mean green salad is a kale explosion! The hearty greens make up the base, while a creamy kale pepita pesto acts as the dressing. I round it out with cooked quinoa, crispy chickpeas, roasted veggies, and scoops of sauerkraut for pop.

The ultimate fall lunch! I love how the sweet, creamy delicata squash plays off the nutty farro and Tuscan kale in this recipe.

Make this Buddha bowl recipe as-written, or use it as a template to invent your own bowl! Swap cooked lentils for the chickpeas, or substitute butternut squash for the sweet potatoes.  Try using quinoa instead of brown rice, or drizzle on a different sauce. Cilantro lime dressing, green goddess dressing, or any of my tahini sauce variations would be great.

Tender baby kale adds extra green power to this veggie-packed noodle bowl.

This grain-free grain bowl is one of my favorite recipes to make when I’m in need of a healthy reset.  With a base of cauliflower rice, it’s super light and nourishing. Still, sriracha baked tofu, kimchi, and a creamy coconut sauce pack it with bold flavor.

This recipe = peanut sauce + noodles + a whole bunch of greens. What’s not to love?!

Double the sauce when you make this recipe.  It’s a bright, brilliant turmeric tahini sauce, and it’s so flavorful that you’re going to want to drizzle it over everything!

Here’s another recipe where I use kale two ways. I add massaged kale to the base of the bowls and dollop a creamy kale pesto on top.  See how green the pesto is? I make it with pistachios instead of pine nuts for extra-vivid color!

I can never resist adding green veggies to a classic pasta dish!  Sautéed kale brightens this lemony take on spaghetti aglio e olio.

Seriously, WHAT could be more fun than these cozy lasagna roll-ups?!  Made with a creamy tofu and cashew ricotta, they’re completely vegan and dairy-free.

This elegant winter pasta is a breeze to make.  Sauté the veggies, boil the pasta, and toss it all together with grated pecorino cheese on top.

My favorite healthy comfort food! Packed with roasted veggies and fresh kale, this lasagna is my ideal dinner on a cold winter night.

Is it pasta? Not really. Is it delicious? Yes!  This recipe would work equally well with spiralized butternut squash instead of sweet potato.

I shared this spaghetti squash “pasta” over 6 year ago now, and to this day, it’s one of the most popular recipes on Love & Lemons.  Savory sun-dried tomatoes, chickpeas, and kale transform the roasted squash into a flavorful main dish.

Pssst! This comforting wild rice soup looks rich, but it’s secretly vegan and dairy-free!  Blended white beans, cashews, and miso paste make up its creamy, savory base.

This vegan riff on Thai tom kha is one of my favorite recipes from my second cookbook.  Lime zest, lemongrass, ginger, and cilantro add bright, aromatic flavor to the rich coconut broth.

Making a big pot of this brothy soup is my favorite way to welcome spring!  Lacinato kale mingles with spring veggies like snap peas, asparagus, shell peas, and scallions. A refreshing mint pesto takes it all over the top.

Not sure how to use that stale bread on your counter? Make ribollita!  The bread acts as a thickener in this pantry-friendly Tuscan kale and white bean soup.

I simmer this soup with a Parmesan rind to infuse it with umami depth of flavor. But if you’re vegan, feel free to leave it out.  Thanks to white wine, fennel, lemon juice, and fresh thyme, this healing soup is plenty flavorful without it.

Creamy, tangy slabs of feta cheese melt into a kale and chickpea-filled tomato sauce.  Mop it up with fresh pita or good crusty bread.

This Thanksgiving-worthy stuffed squash is a cornucopia of autumn bounty!  The quinoa filling boasts bursty pomegranate seeds, crisp apples, chopped kale, and an apple cider-sage dressing.

Stuff a puffy baked sweet potato with a tasty filling, and it transforms into a nutritious dinner in a snap!  You’ll find roasted kale leaves in my Curry Spiced filling.

Quesadillas have never looked this green!  Complete the look with tomatillo salsa verde and guac for dipping.

These grab-and-go breakfast bites are full of protein, veggies, and healthy fats. And better yet, they taste delicious!

Calling all veggie lovers! This verdant breakfast bowl is brimming with scallions, dill, radishes, avocado, and, of course, kale.

Matcha green tea adds an invigorating pick-me-up to this ginger, peach, and kale smoothie.  Even Jack, a devoted berry  smoothie lover, fell for this green blend!

These yummy breakfast skillets are perfect for a weekend brunch. A pinch of smoked paprika gives them rich, smoky depth of flavor.