What's the Best Substitute for Kale?
Whether you're out of Kale or looking for a healthier alternative, finding the right substitute can save your recipe. Nutrient-dense leafy green vegetable with a slightly bitter, earthy flavor and sturdy texture, popular in salads, soups, and smoothies In this guide, we'll explore the best substitutes that work in most recipes and help you achieve similar results.
Quick Answer
The best substitutes for kale are spinach, Swiss chard, collard greens, arugula, or escarole. Choose based on your recipe's cooking method and desired flavor profile.
Best Substitutes for Kale
Spinach
Ratio
1:1
Best For
- soups
- salads
- smoothies
- pasta dishes
- quiches
Description
Tender leafy green with mild flavor and quick cooking time
Cook much faster than kale, add at the end
Swiss Chard
Ratio
1:1
Best For
- soups
- stir-fries
- braised dishes
- pasta dishes
- quiches
Description
Colorful leafy green with earthy flavor and similar cooking properties
Cook stems first, then leaves
Collard Greens
Ratio
1:1
Best For
- soups
- braised dishes
- stir-fries
- southern-style cooking
Description
Large, flat leaves with robust flavor and long cooking time
Requires longer cooking time, remove tough stems
Arugula
Ratio
1:1
Best For
- salads
- pizza
- pasta dishes
- soups (added at end)
Description
Peppery leafy green with bold flavor and tender texture
Add at the end of cooking, great for salads
Escarole
Ratio
1:1
Best For
- soups
- salads
- braised dishes
- pasta dishes
Description
Mild bitter green with tender leaves and good for cooking
Less bitter than kale, great for Italian cuisine
Bok Choy
Ratio
1:1
Best For
- stir-fries
- soups
- braised dishes
- Asian cuisine
Description
Asian leafy green with crisp stems and tender leaves
Cook stems first, then leaves
Mustard Greens
Ratio
1:1
Best For
- stir-fries
- soups
- braised dishes
- southern cuisine
Description
Peppery leafy green with bold flavor and similar cooking properties
Stronger flavor, reduce cooking time
Turnip Greens
Ratio
1:1
Best For
- soups
- braised dishes
- stir-fries
- southern cuisine
Description
Leafy tops of turnips with earthy flavor and similar texture
Similar cooking properties to kale
Cabbage
Ratio
1:1
Best For
- soups
- stir-fries
- braised dishes
- slaws
Description
Crisp leafy vegetable with mild flavor and good for long cooking
Takes longer to cook, great for hearty dishes
How to Choose the Right Substitute
When choosing a substitute for Kale, consider the recipe's requirements for taste, texture, and cooking method. Think about whether you need something that mimics the original exactly or if a different but complementary flavor would work. Also consider dietary restrictions and availability of ingredients.
Cooking Tips
Kale has tough stems that should be removed before cooking
Massage kale with lemon juice and salt to tenderize for salads
Great in soups, stir-fries, braised dishes, and smoothies
Store in refrigerator crisper drawer wrapped in damp paper towel
Use within 3-5 days for best flavor and texture
Pairs well with garlic, lemon, olive oil, and Parmesan cheese
Can be eaten raw in salads when massaged first
Freeze blanched leaves for longer storage
Different kale varieties have different textures - curly kale is tougher, lacinato (dinosaur) kale is more tender
Always taste and adjust seasonings when using substitutes
Consider the cooking method - some substitutes work better in certain applications