Three Kale Recipes to Warm Up Your Winter

Kale is the superfood we’ve all been hearing so much about lately—and for good reason. This veggie is full of antioxidants, iron, omega-3 fatty acids, Vitamins A, C, and K, and more. Kale actually has more calcium per calorie than milk does! What’s more, it’s easy to incorporate this leafy green into any dish.

When you think of kale, you likely think of cool, refreshing salad and other summertime eats. But the good news is that you can prepare a variety of warm kale recipes for winter, too! From soups to dips to warm salads, this veggie makes a tasty, heartwarming addition to anything you’re serving at your next winter gathering.

Here are three warm kale recipes you and your loved ones can try this winter!

1. Creamy Potato Kale Soup

Cozy up to warm kale recipes this winter: creamy kale potato soup, kale and asiago dip, and warm kale salad.

Few things taste better than soup on a chilly winter day. This creamy potato kale soup can be as creamy or chunky as you like, and it takes less than half an hour to make! Pair this soup with rolls, grilled cheese sandwiches, or saltine crackers.


  • 5 tablespoons butter
  • 1 large yellow onion, roughly chopped
  • 2 large potatoes, peeled and roughly chopped
  • 8 cups chicken or vegetable broth
  • 2-3 cups chopped kale, stems removed
  • 2 cups milk
  • Salt and pepper to taste


  1. Heat the butter in a large pot over medium-high heat. Add the onions and potatoes and sauté until golden brown, sprinkling with salt and pepper. This takes about 5 to 8 minutes.
  2. Add 6 cups of the broth and the kale; simmer for 5 to 10 minutes until the kale softens and becomes a darker green.
  3. Transfer the soup to a heavy-duty blender. Puree for 2 to 3 minutes or until the soup is completely smooth.
  4. Transfer the pureed soup back to the pan and stir in the milk. Add the remaining broth until you reach the thickness you want your soup to be.
  5. Season with salt and pepper and serve.

2. Warm Kale and Asiago Dip

Cozy up to warm kale recipes this winter: creamy kale potato soup, kale and asiago dip, and warm kale salad.

This warm kale and asiago dip is similar to your typical spinach artichoke dip—but with even more cheese and leafy greens! You can serve this with crackers, tortilla chips, or sliced veggies as an appetizer for your next winter party or family dinner.


  • 5 bacon slices, chopped
  • 1 pound fresh kale (about 1 bunch), stemmed and finely chopped
  • ½ medium-sized sweet onion, chopped
  • 2 garlic cloves, chopped
  • ¼ cup dry white wine
  • 1 8-ounce package ⅓-less-fat cream cheese, softened
  • ½ cup mayonnaise
  • 1 cup plus 2 tablespoons (4 ½ ounces) shredded Asiago cheese
  • 1 cup plus 2 tablespoons (4 ½ ounces) shredded fontina or Swiss cheese
  • 1 tablespoon red wine vinegar
  • ¼ to ½ teaspoon. dried crushed red pepper
  • ¼ teaspoon freshly ground black pepper
  • Crackers, tortilla chips, or sliced vegetables for serving


  1. Preheat oven to 350°. Cook bacon in a Dutch oven over medium-high heat and stir often, 6 to 7 minutes or until crisp. Remove bacon and drain on paper towels, reserving 1 tablespoon drippings in Dutch oven.
  2. Sauté kale, onion, and garlic in hot drippings for 7 to 8 minutes or until onion is tender. Add wine and cook, stirring kale mixture constantly for 1 to 2 minutes or until particles loosen from bottom of Dutch oven.
  3. Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in Asiago cheese, the next 4 ingredients, and kale mixture. Spoon into a lightly greased 1- to 1 ½-quart baking dish.
  4. Bake at 350° for 25 to 30 minutes or until center is hot and cheese is melted.
  5. Let stand 5 minutes, then top with bacon. Serve with crackers, tortilla chips, or sliced vegetables.

3. Warm Kale Salad

Cozy up to warm kale recipes this winter: creamy kale potato soup, kale and asiago dip, and warm kale salad.

Okay, so salad is a great way to prepare and serve kale. But this version puts a hearty spin on the classic side and light meal. All you need are a few fresh ingredients, a stovetop, and just 10 total minutes of prep and cook time!


  • 1 tablespoon olive oil
  • 2 cloves minced garlic
  • 1 bunch kale
  • ½ lemon
  • 2 ounces (about ½ cup) shredded Parmesan or Pecorino Romano cheese
  • Pinch of red pepper flakes
  • Salt and pepper to taste


  1. Heat up the oil in a large saucepan and add minced garlic.
  2. Tear kale into small pieces, removing the stems.
  3. Add kale pieces to the oil and toss to coat.
  4. Cook the kale over medium heat for 2 minutes, just until it softens.
  5. Juice half a lemon, and drizzle over the top.
  6. Toss with the shredded cheese and red pepper flakes.
  7. Add salt and pepper to taste.
  8. Serve warm.

Freedom Foods is a family-owned and family-operated farm located in Wolcott, Indiana.

With 250+ years of generational farm experience and a passionate interest in gardening and growing delicious, high-quality produce, the Schleman family offers a fresh produce delivery service. Freedom Foods serves Battle Ground, Brookston, Lafayette, Monticello, Montmorenci, Remington, Reynolds, West Lafayette, and Wolcott, Indiana.  

Follow Freedom Foods on Facebook and Pinterest for healthy recipes and nutrition tips!


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