Healthy Kale Recipes

Riced broccoli makes a crispy, low-carb crust for this healthy quiche recipe. Smoked sausage adds tons of flavor to the egg filling and kale gives you even more veggie servings in this crowd-pleasing brunch dish.

This edible centerpiece will transform the table at your next gathering. Not only is a crudité bouquet beautiful, it's also delicious! Set it at the center of the table surrounded by bowls of your favorite veggie dips like ranch, hummus and more. This recipe fits into a 6-by-6-inch outer vase. If your vases are smaller or larger, scale the vegetables accordingly.

Baked tofu adds meatiness and protein this healthy packable lunch salad. A topping of toasted almonds and Parmesan adds a layer of nuttiness, and honey-mustard vinaigrette gives everything a sweet-tangy finish.

Kale and cabbage form the base of a simple and healthy green salad. Balance the greens with a sweet-tart Granny Smith apple. Spiralizing the apple not only looks great, it's also faster and easier than chopping. Keep this salad mix in the fridge as a base for grab-and-go lunch salads.

Hearty greens and vegetables like kale and Brussels sprouts make an excellent base for prep-ahead salads. They don't wilt after a day in the crisper, and they stand up to any number of toppings. Bonus: They're loaded with nutrients, vitamins and minerals you won't get from your basic iceberg wedge. The sweetness of dried cranberries balances the slight bitterness of the greens and scallions. Use this recipe as a starting point for healthy grab-&-go power lunch salads.

This plant-based main-dish salad packs a powerful punch of greens, nutrients and flavor. Add healthy protein with convenient baked tofu slices, which have a firm texture that is well suited to salads and sandwiches. Sprinkle on a little crunch with slivered almonds, and just a hint of tropical sweetness with unsweetened coconut. The vinaigrette rounds out the dish with tangy-sweet kick.

You can make these three-ingredient tomato-simmered eggs with things you probably already have on hand in your freezer and pantry. To make these baked eggs more like eggs in purgatory, look for a spicy tomato sauce and don't forget some whole-wheat bread for dipping.

Raw beets and turnips, you ask? Oh, yes! They're quite delicious and crunchy as long as you use small ones and slice them thin. An inexpensive mandoline makes this a quick and easy salad. Use the leftover vinaigrette to dress up simple grilled chicken, steak or shrimp.

For this healthy 30-minute dinner, treat your veggies like pasta and cook until al dente, or just done. If you have a little extra time, double or triple the lemon-tahini dressing and use it to quickly dress a salad or as a sauce for steak or shrimp.

This power salad will keep you fueled for hours, thanks to 26 grams of protein and 8 grams of fiber. Tossing the dressing and kale, and then letting it stand in the jar, softens it enough so you don't need to massage or cook it to make it tender.

Cooked couscous and canned chickpeas come together in this quick lunch salad. The basil vinaigrette makes it taste anything but basic! When in season, we recommend adding fresh chopped tomatoes for a spin on tabbouleh.

In this healthy salmon dinner, you'll get a dose of greens and green dressing! Chowing down on 6 or more servings of dark leafy greens a week can help keep your brain in top shape. This dish features the Test Kitchen's current go-to method for doctoring a can of chickpeas: spice them up and roast until crispy.

For this easy sheet-pan dinner, beets get a head start in the oven while you prep the shrimp and kale. For a prettier presentation, leave the shrimp tails intact. Serve this one-pan recipe with a cool glass of rosé.

Toss the cooked chicken into this healthy 5-ingredient salad recipe while it's still warm to lightly wilt the kale, making it softer and easier to eat. Using store-bought salad dressing saves time, but you could also make your own Mediterranean vinaigrette.

After a good charring in the skillet, kale stems add a tender-crisp bite and touch of smokiness to this healthy vegetarian kale salad. Feel free to use this healthy recipe as a guide; swap out the farro for any whole grain or the squash for any roasting vegetable, such as cauliflower.

Skip the cleanse and eat this instead. Packed with veggies, avocado and seeds, this healthy salad recipe is bursting with vitamins, minerals and antioxidants. Everything can be prepared ahead of time except the avocado. If you love beets, shred one raw and add it to the salad for extra color, crunch and flavor. Excerpted from The Dinner Plan by Kathy Brennan and Caroline Campion, published by ABRAMS © 2017.

Make a big batch of low-calorie veggie-packed soup with ease in this load-and-go crock pot recipe. After simmering away in the slow cooker, portion it into individual serving containers and store in the fridge or freezer for fast, healthy lunches or an easy, satisfying snack. This weight-loss vegetable soup fills you up without a lot of calories, plus it's an easy way to eat more vegetables.

A big bowl of this veggie-packed minestrone will leave you satisfied for hours without consuming a lot of calories--plus it's an easy way to boost your vegetable servings for the day. Top with a dollop of pesto before devouring this delicious skinny vegetable soup.

Take your veggies and dip to the next level with this colorful crudité wreath. This vegetable appetizer is a stunner with white cauliflower, red tomatoes and green broccoli, green beans, snap peas, kale and Brussels sprouts. It's also a delicious way to start your celebration with veggies (which there are rarely enough of at parties and holidays). The homemade ranch dip, which uses nonfat Greek yogurt in place of sour cream, takes just a few minutes to make, or you can use a healthy store-bought dip.

Put out your favorite toppings for these quick and healthy layered enchiladas. We like cilantro, sour cream, guacamole and jalapeños.