Likely the trendiest leafy green on Earth, kale’s popularity is well deserved. With multiple varieties, uses, and numerous health benefits, kale should be a part of every diet. But how did this superfood go from a mere wilty garnish to a hugely successful health food? Here’s how:
Kale was mostly overlooked in the U.S. for decades, mainly relegated to serving as a decorative garnish on salad bars or underneath dinner entreés. It was grown primarily for livestock feed or to protect soil in the winter, not as a culinary highlight. In the early 2000s, kale started gaining traction among health-conscious eaters. Its nutritional profile—high in vitamins A, C, and K, along with calcium, fiber, and antioxidants—made it appealing to those seeking nutrient-dense foods. The rise of the “superfood” trend brought kale into the spotlight alongside quinoa, chia seeds, and acai berries.

From here, the story gets even wilder. Celebrities and influencers, such as Gwyneth Paltrow, helped to popularize kale by praising its health benefits. Cookbooks and social media became flooded with recipes for kale chips, smoothies, salads, and more, driving the demand for Kale. One of the most notable efforts to promote kale came in 2013 when the American Kale Association (yes, that’s a thing that exists!) hired NYC publicist Oberon Sinclair to rebrand kale as a hip and desirable food. Sinclair achieved this by getting kale into trendy restaurants and stores, encouraging an association with a cool, urban lifestyle. From there kale became a cultural phenomenon, driving memes, T-shirts, jokes, and more. Even Beyoncé wore a sweatshirt that said “KALE” in one of her music videos, symbolizing just how integrated with pop culture kale had become.

Kale’s rise also coincided with the growth of farmers’ markets and the farm-to-table movement. Chefs and home cooks began to creatively experiment with kale, using it in soups, salads, stir-fries, and more. Its availability as a cold-weather crop made it a staple in seasonal cooking. Kale’s hardiness and low environmental impact also helped it appeal to sustainability-conscious consumers. It grows easily in diverse climates and requires less water than many other crops, making it a practical choice for eco-friendly eating.

From overlooked garnish to a status symbol of healthy living, kale’s journey reflects broader changes in how we view food, health, and lifestyle. You can find several varietals of kale including dino, curly, red Russian, and more at the Chico Certified Farmer’s Market. This is one trend it’s good to hop on! To help you get started we’ve put together a few trendy kale recipes. If you try one, let us know how they come out!

Kale Caesar Salad with Crispy Chickpeas

Ingredients:

• 1 bunch Lacinato kale, stems removed and chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 1/4 cup Parmesan cheese, shaved
• 2 tbsp lemon juice
• 1/2 cup Caesar dressing (store-bought or homemade)

Instructions:

1. Preheat oven to 400°F (200°C). Toss chickpeas with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until crispy.
2. Massage kale with olive oil and lemon juice for 1-2 minutes to soften.
3. Toss the kale with Caesar dressing, top with roasted chickpeas and shaved Parmesan. Serve immediately.

 

Kale and Sweet Potato Grain Bowl

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 1 cup cooked quinoa or farro
• 2 cups chopped curly kale, stems removed
• 1/2 avocado, sliced
• 1/4 cup pickled red onions
• 2 tbsp tahini or miso dressing

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, smoked paprika, salt, and pepper. Roast for 25-30 minutes until tender.
2. Massage kale with a pinch of salt to soften.
3. Assemble the bowl: Add cooked quinoa or farro, massaged kale, roasted sweet potatoes, avocado slices, and pickled onions. Drizzle with dressing before serving.

Kale and Pesto Flatbread

Ingredients:

• 1 flatbread or naan
• 2 tbsp basil pesto
• 1 cup kale leaves, torn into small pieces
• 1/2 cup cherry tomatoes, halved
• 1/2 cup shredded mozzarella cheese
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Spread pesto over the flatbread. Top with kale, cherry tomatoes, and mozzarella.
3. Bake for 10-12 minutes, or until the cheese is melted and the edges are crispy. Sprinkle with red pepper flakes if desired.

Kale Chips with Nutritional Yeast

Ingredients:

• 1 bunch curly kale, stems removed and torn into pieces
• 2 tbsp olive oil
• 2 tbsp nutritional yeast
• 1/2 tsp garlic powder
• 1/4 tsp salt

Instructions:

1. Preheat oven to 300°F (150°C).
2. Toss kale with olive oil, nutritional yeast, garlic powder, and salt.
3. Spread on a baking sheet in a single layer. Bake for 15-20 minutes, flipping halfway, until crisp but not burned.

Spicy Kale and Sausage Pasta

Ingredients:

• 8 oz spaghetti
• 1/2 lb spicy Italian sausage, crumbled
• 3 cups chopped Lacinato kale
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Cook spaghetti according to package instructions. Reserve 1/2 cup of pasta water.
2. In a skillet, cook sausage until browned. Remove and set aside.
3. Add olive oil, garlic, and red pepper flakes to the skillet. Sauté for 1 minute, then add kale and cook until wilted.
4. Toss the kale mixture and sausage with the cooked spaghetti, adding reserved pasta water as needed to coat evenly.

Green Smoothie with Kale and Pineapple

Ingredients:

• 2 cups baby kale
• 1 cup frozen pineapple chunks
• 1 banana
• 1 cup almond milk
• 1 tbsp chia seeds

Instructions:

1. Blend kale, pineapple, banana, almond milk, and chia seeds until smooth.
2. Add ice for a frostier texture or adjust almond milk for desired consistency.

Kale and Mushroom Stir-Fry

Ingredients:

• 2 cups chopped kale
• 1 cup sliced shiitake mushrooms
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp sesame seeds

Instructions:

1. Heat sesame oil in a skillet. Add garlic and ginger, and sauté for 30 seconds.
2. Add mushrooms and cook until tender.
3. Stir in kale and soy sauce, cooking until kale is wilted.
4. Sprinkle with sesame seeds and serve over rice or noodles.

Kale and White Bean Soup

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 2 cups chopped curly kale
• 1 can (15 oz) white beans, drained and rinsed
• 1 Parmesan rind (optional)
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot. Sauté onion, carrots, and garlic until softened.
2. Add broth, beans, and Parmesan rind (if using). Simmer for 15 minutes.
3. Stir in kale and cook until wilted. Adjust seasoning and serve with crusty bread