50+ Delicious Thanksgiving Kale Recipes to Elevate Your Holiday Feast

Thanksgiving is a time for family, gratitude, and of course, a feast that brings everyone together. While the traditional dishes like turkey, stuffing, and mashed potatoes are always a hit, adding some fresh and healthy options can enhance your holiday spread.

One versatile and nutritious ingredient that can shine in a variety of Thanksgiving dishes is kale.

Packed with vitamins, minerals, and antioxidants, kale is not only good for you but also incredibly tasty when prepared in creative ways.

In this blog article, we will explore 50+ Thanksgiving kale recipes that are sure to impress your guests.

From vibrant salads to savory side dishes and hearty mains, these recipes will show you how to incorporate kale into your holiday menu in delightful and delicious ways.

Whether you are a kale enthusiast or looking to introduce more greens into your diet, these recipes will provide inspiration for a memorable and healthful Thanksgiving feast.

50+ Delicious Thanksgiving Kale Recipes to Elevate Your Holiday Feast

Thanksgiving is a time to celebrate and give thanks, and what better way to do so than with a feast that nourishes both the body and the soul.

Incorporating kale into your Thanksgiving menu not only adds a boost of nutrition but also brings a variety of flavors and textures to your table.

From classic dishes with a kale twist to innovative new recipes, there are endless ways to make kale a star at your holiday gathering.

We hope this collection of 50+ Thanksgiving kale recipes has inspired you to experiment and create something special for your loved ones this year.

Remember, the best part of Thanksgiving is sharing delicious food and creating cherished memories with family and friends.

Happy Thanksgiving, and may your holiday be filled with joy, gratitude, and of course, fantastic food!

Kale and Butternut Squash Gratin

This Kale and Butternut Squash Gratin is a delightful addition to your Thanksgiving table, combining the hearty flavors of kale with the sweet and nutty taste of butternut squash. Topped with a creamy, cheesy sauce and a crispy breadcrumb crust, this dish is sure to be a crowd-pleaser, adding a touch of elegance to your holiday meal.

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed
• 1 bunch of kale, stems removed and chopped
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup shredded Gruyere cheese
• 1/2 cup grated Parmesan cheese
• 1 cup panko breadcrumbs
• 2 tablespoons butter, melted
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large pot of boiling salted water, blanch the kale for 2-3 minutes until wilted. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Add garlic and cook for another minute.
4. Add the butternut squash to the skillet and cook until tender, about 10-15 minutes.
5. In a large mixing bowl, combine the cooked kale and butternut squash. Transfer to a greased baking dish.
6. In a small saucepan, heat the heavy cream over medium heat. Stir in the Gruyere and Parmesan cheeses until melted and smooth. Pour the cheese sauce over the kale and squash mixture.
7. In a small bowl, combine the panko breadcrumbs with melted butter. Sprinkle evenly over the top of the gratin.
8. Bake in the preheated oven for 25-30 minutes, until the top is golden brown and the sauce is bubbly.
9. Let cool slightly before serving.

This Kale and Butternut Squash Gratin is a perfect blend of flavors and textures, making it a standout side dish for Thanksgiving. The creamy cheese sauce complements the earthy kale and sweet squash beautifully, while the crunchy breadcrumb topping adds a satisfying contrast. Your guests will be asking for seconds of this delicious gratin.

Cranberry Kale Salad with Maple Dijon Dressing

Add a burst of color and flavor to your Thanksgiving feast with this Cranberry Kale Salad with Maple Dijon Dressing. This vibrant salad combines the nutrient-rich kale with the tartness of cranberries, the crunch of pecans, and the sweetness of a maple Dijon dressing. It’s a refreshing and healthy side dish that perfectly balances the richness of traditional Thanksgiving fare.

Ingredients:

• 1 bunch of kale, stems removed and chopped
• 1 cup dried cranberries
• 1/2 cup pecans, toasted and chopped
• 1/4 cup red onion, thinly sliced
• 1/2 cup crumbled feta cheese

For the Maple Dijon Dressing:

• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine the chopped kale, dried cranberries, toasted pecans, red onion, and crumbled feta cheese.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, and maple syrup. Season with salt and pepper to taste.
3. Pour the dressing over the salad and toss to coat evenly.
4. Let the salad sit for at least 10 minutes before serving to allow the kale to soften slightly.

This Cranberry Kale Salad with Maple Dijon Dressing is a refreshing addition to your Thanksgiving menu. The combination of sweet, tangy, and crunchy elements creates a delightful medley of flavors that will cleanse the palate and complement the heavier dishes. It’s a nutritious and delicious way to celebrate the holiday.

Garlic Parmesan Roasted Kale

Elevate your Thanksgiving spread with this simple yet flavorful Garlic Parmesan Roasted Kale. Roasting kale brings out its natural sweetness and gives it a crispy texture, while garlic and Parmesan add a savory depth. This easy-to-make side dish is a fantastic way to incorporate healthy greens into your holiday meal.

Ingredients:

• 1 bunch of kale, stems removed and chopped
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the chopped kale with olive oil, minced garlic, and a pinch of salt and pepper.
3. Spread the kale evenly on a baking sheet.
4. Roast in the preheated oven for 10-15 minutes, until the edges are crispy and slightly browned.
5. Remove from the oven and sprinkle with grated Parmesan cheese.
6. Return to the oven and bake for an additional 2-3 minutes, until the cheese is melted and bubbly.
7. Serve immediately.

Garlic Parmesan Roasted Kale is a delightful and healthy side dish that adds a touch of sophistication to your Thanksgiving meal. The crispy kale, combined with the savory garlic and Parmesan, creates a deliciously addictive dish that will have everyone reaching for seconds. It’s a great way to ensure your holiday feast includes some nutritious greens.

Kale and Sweet Potato Stuffing

This Kale and Sweet Potato Stuffing offers a nutritious twist on traditional stuffing, incorporating the hearty flavors of kale and the natural sweetness of sweet potatoes. This dish is packed with nutrients and adds a vibrant touch to your Thanksgiving spread. It’s a perfect way to introduce more greens into your holiday meal while still enjoying a classic favorite.

Ingredients:

• 1 large sweet potato, peeled and cubed
• 1 bunch of kale, stems removed and chopped
• 1 onion, finely chopped
• 3 celery stalks, chopped
• 3 cloves garlic, minced
• 4 cups cubed whole grain bread
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 2 cups vegetable broth
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the onion, celery, and garlic, and cook until softened, about 5 minutes.
3. Add the cubed sweet potato and cook for another 10 minutes until tender.
4. Stir in the chopped kale and cook until wilted, about 3-4 minutes.
5. Add the dried thyme and sage, and season with salt and pepper to taste.
6. In a large mixing bowl, combine the vegetable mixture with the cubed bread. Pour the vegetable broth over the mixture and stir until evenly moistened.
7. Transfer the stuffing to a greased baking dish.
8. Bake in the preheated oven for 25-30 minutes, until the top is golden brown and crispy.
9. Let cool slightly before serving.

This Kale and Sweet Potato Stuffing is a delightful blend of flavors and textures that will enhance your Thanksgiving dinner. The sweet potatoes add a natural sweetness that pairs beautifully with the earthy kale and aromatic herbs. This healthier take on stuffing is sure to become a new holiday favorite.

Kale and Apple Slaw with Honey Mustard Dressing

Brighten up your Thanksgiving table with this Kale and Apple Slaw with Honey Mustard Dressing. The combination of crisp apples and hearty kale, tossed in a sweet and tangy honey mustard dressing, creates a refreshing and crunchy side dish. This slaw is not only delicious but also packed with vitamins and antioxidants, making it a nutritious addition to your holiday feast.

Ingredients:

• 1 bunch of kale, stems removed and thinly sliced
• 2 apples, cored and julienned
• 1/2 cup shredded carrots
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped walnuts

For the Honey Mustard Dressing:

• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine the sliced kale, julienned apples, shredded carrots, red onion, and chopped walnuts.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, and honey. Season with salt and pepper to taste.
3. Pour the dressing over the salad and toss to coat evenly.
4. Let the slaw sit for at least 10 minutes before serving to allow the flavors to meld and the kale to soften slightly.

Kale and Apple Slaw with Honey Mustard Dressing is a light and refreshing side dish that will add a burst of color and flavor to your Thanksgiving meal. The crispiness of the apples and carrots complements the hearty kale, while the honey mustard dressing provides a perfect balance of sweetness and tanginess. This slaw is a delightful way to include a healthy and vibrant dish in your holiday spread.

Kale and Wild Rice Pilaf

For a hearty and nutritious side dish, try this Kale and Wild Rice Pilaf. The nutty flavor of wild rice pairs beautifully with the earthy kale, while cranberries add a touch of sweetness. This dish is not only delicious but also packed with fiber and nutrients, making it a wholesome addition to your Thanksgiving feast.

Ingredients:

• 1 cup wild rice
• 2 cups vegetable broth
• 1 bunch of kale, stems removed and chopped
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a medium saucepan, bring the vegetable broth to a boil. Add the wild rice, reduce heat to low, cover, and simmer for 45-50 minutes, until the rice is tender and the liquid is absorbed.
2. In a large skillet, heat olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for another minute.
3. Stir in the chopped kale and cook until wilted, about 3-4 minutes.
4. Add the cooked wild rice, dried cranberries, and chopped pecans to the skillet. Stir to combine and cook for an additional 2-3 minutes, until heated through.
5. Season with salt and pepper to taste.

This Kale and Wild Rice Pilaf is a deliciously hearty side dish that will complement your Thanksgiving spread. The combination of nutty wild rice, earthy kale, and sweet cranberries creates a perfect balance of flavors and textures. It’s a nutritious and satisfying dish that will leave your guests feeling full and happy.

Kale and Mushroom Risotto

Kale and Mushroom Risotto is a rich and creamy dish that brings a touch of gourmet flair to your Thanksgiving table. This comforting side dish combines tender kale and savory mushrooms with creamy Arborio rice, creating a harmonious blend of flavors. The addition of Parmesan cheese and a hint of white wine enhances the dish’s depth, making it a luxurious complement to your holiday feast.

Ingredients:

• 1 cup Arborio rice
• 1 bunch of kale, stems removed and chopped
• 1 cup mushrooms, sliced
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth, warmed
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 tablespoons butter
• Salt and pepper to taste

Instructions:

1. In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for another minute.
2. Add the mushrooms and cook until they release their juices and begin to brown, about 5-7 minutes.
3. Stir in the Arborio rice and cook for 2 minutes, allowing the rice to toast slightly.
4. Pour in the white wine and cook until it has mostly evaporated, stirring constantly.
5. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next.
6. After about 15 minutes of cooking, stir in the chopped kale. Continue adding broth and stirring until the rice is tender and creamy, about 20-25 minutes total.
7. Stir in the remaining butter and grated Parmesan cheese. Season with salt and pepper to taste.
8. Serve immediately, garnished with additional Parmesan if desired.

This Kale and Mushroom Risotto is a luxurious and comforting side dish that will elevate your Thanksgiving dinner. The creamy texture and rich flavors of the risotto, combined with the hearty kale and savory mushrooms, make it a standout dish that will impress your guests. It’s a perfect addition to your holiday menu, offering both elegance and comfort.

Kale and Quinoa Stuffed Acorn Squash

Kale and Quinoa Stuffed Acorn Squash is a visually stunning and flavorful dish that’s perfect for Thanksgiving. The roasted acorn squash halves are filled with a hearty mixture of kale, quinoa, cranberries, and nuts, creating a beautiful and nutritious side dish. This recipe combines the sweetness of the squash with the earthiness of the kale and the nuttiness of the quinoa, making it a well-rounded and delicious addition to your holiday table.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 cup quinoa
• 1 bunch of kale, stems removed and chopped
• 1/2 cup dried cranberries
• 1/4 cup chopped almonds or walnuts
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 cups vegetable broth
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Place the acorn squash halves cut side down on a baking sheet and roast for 30-35 minutes, until tender.
2. In the meantime, cook the quinoa according to package instructions using vegetable broth instead of water for extra flavor.
3. In a large skillet, heat olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for another minute.
4. Stir in the chopped kale and cook until wilted, about 3-4 minutes.
5. In a large mixing bowl, combine the cooked quinoa, sautéed kale mixture, dried cranberries, and chopped nuts. Season with salt and pepper to taste.
6. Remove the acorn squashes from the oven and fill each half with the kale and quinoa mixture.
7. Return to the oven and bake for an additional 10 minutes, until the stuffing is heated through.
8. Serve warm.

Kale and Quinoa Stuffed Acorn Squash is a beautiful and nutritious dish that will impress your guests at Thanksgiving. The combination of flavors and textures, from the sweet and tender squash to the hearty and flavorful filling, makes this dish a standout. It’s a healthy and delicious way to incorporate seasonal ingredients into your holiday feast.

Kale and White Bean Soup

Warm up your Thanksgiving gathering with a hearty bowl of Kale and White Bean Soup. This comforting soup features tender kale, creamy white beans, and a rich broth infused with aromatic herbs and spices. It’s a simple yet flavorful dish that serves as a perfect starter or a light main course, offering a wholesome and satisfying addition to your holiday meal.

Ingredients:

• 1 bunch of kale, stems removed and chopped
• 1 can (15 ounces) white beans, drained and rinsed
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 carrot, diced
• 2 celery stalks, diced
• 4 cups vegetable broth
• 1 can (14.5 ounces) diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion, carrot, and celery, and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute.
2. Stir in the diced tomatoes, vegetable broth, dried thyme, and rosemary. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Add the chopped kale and white beans to the pot. Simmer for another 10-15 minutes, until the kale is tender and the flavors have melded together.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with a sprinkle of Parmesan cheese or a drizzle of olive oil if desired.

Kale and White Bean Soup is a warm and inviting dish that will add a comforting touch to your Thanksgiving celebration. The hearty kale and creamy white beans create a nourishing and flavorful soup that can be enjoyed as a starter or a light main course. This soup is a great way to incorporate healthy and wholesome ingredients into your holiday menu.

Kale and Cranberry Stuffed Portobello Mushrooms

Kale and Cranberry Stuffed Portobello Mushrooms are a delightful addition to your Thanksgiving table, offering a burst of flavor and a beautiful presentation. The meaty texture of Portobello mushrooms is complemented by a savory filling of kale, cranberries, and quinoa. This dish is not only visually appealing but also packed with nutrients, making it a perfect side dish or even a main course for your holiday feast.

Ingredients:

• 6 large Portobello mushrooms, stems removed and gills scraped out
• 1 cup cooked quinoa
• 1 bunch of kale, stems removed and chopped
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for another minute.
3. Stir in the chopped kale and cook until wilted, about 3-4 minutes.
4. In a large mixing bowl, combine the cooked quinoa, sautéed kale mixture, dried cranberries, chopped pecans, and grated Parmesan cheese. Season with salt and pepper to taste.
5. Brush the Portobello mushrooms with the remaining olive oil and place them on a baking sheet.
6. Stuff each mushroom cap with the kale and quinoa mixture, pressing down slightly to fill the caps evenly.
7. Bake in the preheated oven for 20-25 minutes, until the mushrooms are tender and the stuffing is golden brown.
8. Serve warm.

Kale and Cranberry Stuffed Portobello Mushrooms are a visually stunning and flavorful dish that will impress your guests at Thanksgiving. The combination of meaty mushrooms, savory kale, sweet cranberries, and nutty quinoa creates a harmonious blend of textures and flavors. This dish is a delicious and nutritious way to elevate your holiday menu.

Kale and Butternut Squash Gratin

Kale and Butternut Squash Gratin is a rich and creamy side dish that’s perfect for Thanksgiving. This comforting gratin layers tender kale and sweet butternut squash in a luscious cheese sauce, topped with a crispy breadcrumb crust. It’s a decadent dish that combines seasonal flavors and textures, making it a standout addition to your holiday spread.

Ingredients:

• 1 small butternut squash, peeled and thinly sliced
• 1 bunch of kale, stems removed and chopped
• 1 cup grated Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 1 cup heavy cream
• 1/2 cup milk
• 2 cloves garlic, minced
• 1/2 cup breadcrumbs
• 2 tablespoons butter
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large pot of boiling salted water, blanch the kale for 2-3 minutes until tender. Drain and set aside.
3. In a small saucepan, heat the heavy cream, milk, and garlic over medium heat until warm. Remove from heat and stir in the grated Gruyère and Parmesan cheeses until melted and smooth.
4. In a greased baking dish, layer the butternut squash slices and blanched kale, alternating layers.
5. Pour the cheese sauce over the layered vegetables, ensuring it covers evenly.
6. In a small bowl, combine the breadcrumbs and melted butter. Sprinkle the breadcrumb mixture over the top of the gratin.
7. Bake in the preheated oven for 30-35 minutes, until the top is golden brown and the squash is tender.
8. Let cool slightly before serving.

Kale and Butternut Squash Gratin is a luxurious and comforting side dish that will delight your Thanksgiving guests. The creamy cheese sauce and crispy breadcrumb topping complement the tender kale and sweet butternut squash perfectly. This dish is a decadent way to incorporate seasonal vegetables into your holiday feast.

Kale and Pomegranate Salad with Maple Vinaigrette

Kale and Pomegranate Salad with Maple Vinaigrette is a fresh and vibrant dish that adds a burst of color and flavor to your Thanksgiving table. The combination of tender kale, juicy pomegranate seeds, and a sweet and tangy maple vinaigrette creates a delightful salad that’s both nutritious and delicious. This salad is a great way to balance the richness of traditional holiday dishes with something light and refreshing.

Ingredients:

• 1 bunch of kale, stems removed and thinly sliced
• 1 cup pomegranate seeds
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped walnuts

For the Maple Vinaigrette:

• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine the sliced kale, pomegranate seeds, crumbled feta cheese, and chopped walnuts.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, and Dijon mustard. Season with salt and pepper to taste.
3. Pour the maple vinaigrette over the salad and toss to coat evenly.
4. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld and the kale to soften slightly.

Kale and Pomegranate Salad with Maple Vinaigrette is a refreshing and colorful addition to your Thanksgiving meal. The combination of tender kale, sweet pomegranate seeds, and tangy feta cheese, all brought together with a delightful maple vinaigrette, creates a balanced and flavorful salad. This dish is a perfect way to add a healthy and vibrant option to your holiday table.

Kale and Sweet Potato Hash

Kale and Sweet Potato Hash is a delightful and nutritious side dish that adds a burst of color and flavor to your Thanksgiving feast. This dish combines the natural sweetness of roasted sweet potatoes with the earthy taste of kale, all brought together with savory onions and spices. It’s a perfect balance of flavors and textures that complements the richness of traditional holiday dishes.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 bunch of kale, stems removed and chopped
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the diced sweet potatoes with 1 tablespoon of olive oil, smoked paprika, cumin, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized.
3. In a large skillet, heat the remaining olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for another minute.
4. Stir in the diced red bell pepper and cook for 3-4 minutes, until slightly softened.
5. Add the chopped kale to the skillet and cook until wilted, about 3-4 minutes.
6. Add the roasted sweet potatoes to the skillet and stir to combine. Cook for another 2-3 minutes to allow the flavors to meld.
7. Adjust seasoning with salt and pepper to taste.
8. Serve warm.

Kale and Sweet Potato Hash is a vibrant and nutritious side dish that will enhance your Thanksgiving meal. The combination of sweet potatoes, kale, and spices creates a delicious medley of flavors and textures that pairs perfectly with the rest of your holiday spread. This dish is not only flavorful but also packed with vitamins and nutrients, making it a healthy addition to your feast.

Kale and Apple Slaw

Kale and Apple Slaw is a refreshing and crisp side dish that adds a burst of freshness to your Thanksgiving table. This slaw combines tender kale with sweet, crunchy apples and a tangy lemon vinaigrette. It’s a light and flavorful dish that balances the richness of traditional holiday fare and provides a delightful contrast in textures and flavors.

Ingredients:

• 1 bunch of kale, stems removed and finely chopped
• 2 apples, cored and thinly sliced
• 1/4 cup chopped pecans
• 1/4 cup dried cranberries
• 1/4 cup grated Parmesan cheese

For the Lemon Vinaigrette:

• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chopped kale, sliced apples, chopped pecans, dried cranberries, and grated Parmesan cheese.
2. In a small bowl, whisk together the olive oil, lemon juice, honey, and Dijon mustard. Season with salt and pepper to taste.
3. Pour the lemon vinaigrette over the kale mixture and toss to coat evenly.
4. Let the slaw sit for at least 10 minutes before serving to allow the flavors to meld and the kale to soften slightly.

Kale and Apple Slaw is a bright and refreshing dish that will add a burst of freshness to your Thanksgiving meal. The combination of tender kale, sweet apples, and tangy lemon vinaigrette creates a delightful contrast in flavors and textures. This slaw is a perfect way to balance the richness of traditional holiday dishes and add a healthy and vibrant option to your table.

Kale and Goat Cheese Mashed Potatoes

Kale and Goat Cheese Mashed Potatoes are a creamy and flavorful twist on a classic Thanksgiving side dish. The addition of sautéed kale and tangy goat cheese brings a unique depth of flavor to the traditional mashed potatoes. This dish is rich, comforting, and packed with nutrients, making it a delicious and healthy addition to your holiday feast.

Ingredients:

• 2 pounds potatoes, peeled and diced
• 1 bunch of kale, stems removed and chopped
• 4 ounces goat cheese
• 1/2 cup milk
• 4 tablespoons butter
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. In a large pot, bring salted water to a boil. Add the diced potatoes and cook until tender, about 15-20 minutes. Drain and return the potatoes to the pot.
2. In a large skillet, melt 1 tablespoon of butter over medium heat. Add the minced garlic and cook for 1 minute, until fragrant.
3. Add the chopped kale to the skillet and cook until wilted, about 3-4 minutes. Remove from heat and set aside.
4. Mash the cooked potatoes with the remaining butter, milk, and goat cheese until smooth and creamy.
5. Stir in the sautéed kale and mix until well combined.
6. Season with salt and pepper to taste.
7. Serve warm, garnished with additional goat cheese if desired.

Kale and Goat Cheese Mashed Potatoes are a rich and flavorful side dish that will elevate your Thanksgiving meal. The creamy texture of the mashed potatoes, combined with the tangy goat cheese and hearty kale, creates a delicious and unique twist on a classic favorite. This dish is a perfect way to add a touch of gourmet flair to your holiday feast while incorporating nutritious ingredients.

Note: More recipes are coming soon!