The NatureBox Cookbook:7 Hearty Kale Recipes

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RecipesThese recipes showcase the versatility of fiber-rich kale. Whether it’s served raw, sautéed or even roasted, you

can have this leafy green every day of the week!

Sweet Potato Kale Frittata

Lean Green Power Salad

Kale Mac ‘n Cheese

Massaged Kale Salad with Lemon Vinaigrette

Quinoa, Kale & Chickpea Salad

Kale Stuffed Sweet Potatoes

Shrimp & Kale Pesto Naan Pizza

Sweet Potato Kale FrittataSavory kale and sweet potatoes are enhanced with the richness of caramelized onions. Topped with tomatoes

and melted mozzarella, you’ll want this for breakfast every single morning!

Serves: 4Prep time: 10 minutesCook time: 25 minutes

Ingredients

Directions

• 6 large eggs• 2 tablespoons reduced fat milk• Kosher salt• Freshly ground black pepper• 2 tablespoons olive oil• 2 garlic cloves, minced• 2 sweet potatoes, peeled and

diced• 1/2 red onion, thinly sliced• 2 cups chopped kale• 1 cup cherry tomatoes, halved• 1/3 cup shredded mozzarella

1. Preheat oven to 350 degrees F.

2. In a large bowl, lightly beat eggs until combined. Add milk, salt and pepper to taste. Set aside.

3. Heat olive oil in a cast iron skillet over medium high heat. Add garlic and cook until fragrant, about 1-2 minutes. Add sweet potatoes and onion and cook, stirring occasionally, until the potatoes have softened and onions have caramelized, about 8-10 minutes. Add kale and cook, stirring occasionally, until wilted, about 2 minutes. Add egg mixture and tomatoes, and cook until the eggs start to set, about 3-4 minutes. Sprinkle with mozzarella.

4. Place into oven and bake until the top is set and cheese has melted, about 10 minutes.

5. Slice the frittata into wedges and serve immediately.

Kale Mac ‘n CheeseKale is rarely utilized in comfort food. Here, it’s lightly sautéed and baked into a mac ‘n cheese that uses almond

milk rather than whole milk. The result? A slightly-nutty, lighter-on-your-tummy and oh-so-gooey dish.

Serves: 4-6Prep time: 10 minutes Cook time: 40 minutes

Ingredients

Directions

• 8 ounces elbow macaroni• 1 tablespoon and 3 tablespoons

olive oil, divided• 1 cup chopped onion• 10 ounces kale, leaves torn into 1”

pieces (about 1 bunch)• 2 garlic cloves, minced• 3 tablespoons all-purpose flour • 2-3/4 cups unsweetened almond

milk• 2 cups grated sharp cheddar

cheese• 1/4 teaspoon cayenne pepper• 1/2 teaspoon kosher salt• 1/2 teaspoon freshly ground black

pepper

1. Preheat oven to 375 degrees F. Set aside an 8 x 8 inch or 7 x 11 inch baking dish (1.5-quart or 2-quart baking dish).

2. Bring a medium saucepan of salted water to a rolling boil. Add macaroni and cook until al dente, about 4 minutes. Drain, add to the baking dish and set aside.

3. Meanwhile, add 1 tablespoon olive oil to a sauté pan over medium heat. Add the onions and cook until they start to soften, about 3 minutes. Stir in the kale and cook until slightly wilted and bright green, about 3 minutes. Season with a pinch of salt and pepper, or to taste. Stir in the minced garlic, turn off heat and set aside.

4. In a medium saucepan (use the same one you used to cook the pasta!) over medium heat, mix the flour and remaining 3 tablespoons olive oil. Stir frequently until the smooth mixture is light tan and smells slightly nutty, about 3-4 minutes. Slowly whisk in the unsweetened almond milk and bring to a low simmer, about 5 minutes. Stir in the cheese, cayenne pepper, salt and pepper. Turn off heat.

5. Stir the kale-onion mixture into the macaroni. Pour the cheese sauce over the top. Bake for 20 minutes. Remove from oven and let rest 10 minutes before serving.

Quinoa, Kale & Chickpea SaladPerfect for picnics and parties, this kale salad is a great go-to recipe for every purpose. Make a big batch at the

beginning of the week for a sack lunch for the next five days!

Serves: 6Prep time: 15 minutes Cook time: 25 minutes

Ingredients

Directions

• 1 cup quinoa• 2 cups water• 2 tablespoons olive oil• 1 bunch kale leaves, torn (about

5 stalks)• 1 shallot, finely chopped (about

1/4 cup)• 1 14.5-ounce can chickpeas,

drained and rinsed• 1 cup cherry tomatoes, halved• 5 fresh basil leaves, torn or

chopped• Kosher salt• Freshly ground black pepper For the lemon vinaigrette

• 1/3 cup olive oil• Zest and juice of 1 lemon

1. Over medium heat, add the quinoa to a saucepan and toast until it pops steadily and smells nutty, about 3 minutes. Add the water, bring to a boil and loosely cover until the quinoa has absorbed most of the water, about 12 minutes. Turn off heat, stir, cover and let sit about 10 minutes. Fluff with fork and set aside to cool.

2. Over medium heat, add 2 tablespoons olive oil to a large sauté pan. Add the kale and shallots and cook until slightly wilted, about 4 minutes.

3. Transfer the cooked kale and shallots to a large mixing bowl. Add the cooled quinoa, chickpeas, tomatoes and basil. Add a pinch or two of salt and pepper. Toss until well combined.

4. To make the vinaigrette, whisk together lemon zest, lemon juice and 1/3 cup olive oil in a small bowl. Season with salt and pepper, to taste. Add 3/4 of the dressing to the salad and toss. Add additional dressing to taste.

Lean Green Power SaladLooking for a light but substantial meal? Try this kale salad packed with fresh avocado, quinoa, pomegranate

seeds, pecans and crumbly goat cheese, and dressed with a wonderfully tart Meyer lemon vinaigrette.

Serves: 3-4Prep time: 10 minutesCook time: 20 minutes

Ingredients

Directions

• 1 cup quinoa• 2 cups water• 4 cups chopped kale• 1/2 cup pomegranate seeds• 1/2 cup chopped pecans• 1/4 cup crumbled goat cheese• 1 avocado, seeded and diced

For the Meyer lemon vinaigrette

• 1/4 cup olive oil• 1/4 cup apple cider vinegar• Zest and juice of 1 Meyer lemon• 1 tablespoon agave

1. Over medium heat, add the quinoa to a saucepan and toast until it pops steadily and smells nutty, about 3 minutes. Add the water, bring to a boil and loosely cover until the quinoa has absorbed most of the water, about 12 minutes. Turn off heat, stir, cover and let sit about 10 minutes. Fluff with fork and set aside to cool.

2. To assemble the salad, place kale in a large bowl. Add cooled quinoa, pomegranate seeds, pecans, goat cheese and avocado.

3. To make the vinaigrette, whisk together olive oil, apple cider vinegar, Meyer lemon zest and juice, and agave in a small bowl. Pour the dressing on top of the salad and gently toss to combine.

Massaged Kale Salad with Lemon VinaigretteMassaging the kale with salt makes it softer and eases the bitterness. You can even enjoy this salad a day or two

after its preparation - and it won’t be soggy.

Serves: 6Prep time: 10 minutesActive time: 7 minutes

Ingredients

Directions

• 2 bunches kale, stemmed and chopped or torn into bite-sized chunks

• 1 fennel bulb, thinly sliced• 4 radishes, thinly sliced• 3 ounces crumbled aged goat

cheese or shaved pecorino romano cheese

• NatureBox Roasted Garlic Pumpkin Seeds or Smoky Pumpkin Seeds (for garnish)

For the lemon vinaigrette

• 3 tablespoons lemon juice• Zest of 1 lemon• 1 teaspoon finely chopped fresh

parsley• Kosher salt and freshly ground

black pepper, to taste• 1/2 cup extra virgin olive oil

1. In a very large bowl, sprinkle about 1/4 teaspoon salt over the kale. Using your hands, crush and massage the kale leaves until the kale turns a dark, shiny green, about 3 minutes.

2. To make the vinaigrette, whisk together the lemon juice and zest, parsley, and pinch of salt and pepper in a small bowl. Whisk in the extra virgin olive oil.

3. Toss the massaged kale with the sliced fennel, sliced radishes, and aged goat cheese with the vinaigrette. Garnish with Pumpkin Seeds.

Kale Stuffed Sweet PotatoesSweet potatoes are full of vitamins and fiber, and are incredibly versatile. Stuffing them with kale and chickpeas

makes for a satisfying side dish or meal. The Greek yogurt makes the base a little creamy without making it too

heavy.

Serves: 4Prep time: 5 minutes Cook time: 40 minutes

Ingredients

Directions

• 2 medium sweet potatoes• 1/2 bunch of kale, chopped• 1 14.5-ounce can chickpeas,

drained and rinsed• 1/4 cup Greek yogurt• 2 ounces goat cheese or feta• Kosher salt• Freshly ground black pepper

1. Preheat the oven to 350 degrees F. Wash the sweet potatoes and pierce with a fork in several places. Microwave until soft to the touch, about 8 minutes.

2. Cut the cooked sweet potatoes in half lengthwise and scoop out the inside “meat” into a large mixing bowl. Set aside the skins. Add the kale, Greek yogurt and drained chickpeas to the sweet potatoes and stir until combined. Season with salt and pepper to taste.

3. Stuff the sweet potato skins with the mixture and place on a parchment-lined baking sheet. Bake for 15 minutes. Remove from the oven and crumble the cheese on top, and bake for an additional 10 minutes.

Shrimp & Kale Pesto Naan PizzaKale pesto is perfect on pastas, sandwiches and even pizzas. Here, it’s spread on a fluffy, garlic naan crust,

topped with shrimp, zucchini, red onion and a sprinkling of fresh Parmesan.

Serves: 6Prep time: 10 minutesCook time: 10 minutes

Ingredients

Directions

• 6 slices whole wheat garlic naan bread

• 1 pound shrimp, peeled and deveined

• 1 zucchini, thinly sliced and quartered

• 1/2 red onion, thinly sliced• 1/4 cup grated Parmesan cheese

For Kale Pesto

• 1-1/2 cups kale leaves• 2 garlic cloves, peeled• 3 tablespoons pine nuts• 1/4 cup grated Parmesan cheese• 1/3 cup olive oil• Kosher salt• Freshly ground black pepper

1. To make the pesto, blend the kale, garlic, pine nuts and Parmesan in a food processor. With the food processor on, stream in the olive oil until emulsified. Season with a pinch of salt and pepper, or to taste. Set aside.

2. Preheat oven to 425 degrees F. Spread 2-3 tablespoons kale pesto evenly over the top of each naan bread, leaving a 1/2-inch border. Top with shrimp, zucchini, red onion and Parmesan, and place onto a parchment-lined baking sheet. Place into oven and bake until the crust is crisp and the shrimp is pink, firm and cooked through, about 8-10 minutes.