Kale substitutes
Kale substitutes — 9 options, ranked, with the exact amount
Use Spinach
Same amount as the kale
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 for —
- soups
Updated 26 Jul 2026 · no sponsored swaps
Every option, one card
Ranked| # | Substitute | Instead of kale |
|---|---|---|
| 1 | Spinachsoups | Same amount |
| 2 | Swiss chardsoups | Same amount |
| 3 | Collard greenssoups | Same amount |
| 4 | Arugulasalads | Same amount |
| 5 | Escarolesoups | Same amount |
| 6 | Bok choystir-fries | Same amount |
| 7 | Mustard greensstir-fries | Same amount |
| 8 | Turnip greenssoups | Same amount |
| 9 | Cabbagesoups | Same amount |
Spinach
milder, sweeter
Tender leafy green with mild flavor and quick cooking time.
- Best for
- soups, salads, smoothies, pasta dishes, quiches
- Texture
- more tender
Cook much faster than kale, add at the end.
Swiss chard
earthy, slightly bitter
Colorful leafy green with earthy flavor and similar cooking properties.
- Best for
- soups, stir-fries, braised dishes, pasta dishes, quiches
- Texture
- tender leaves, crisp stems
Cook stems first, then leaves.
Collard greens
more bitter, earthy
Large, flat leaves with robust flavor and long cooking time.
- Best for
- soups, braised dishes, stir-fries, southern-style cooking
- Texture
- tougher, more substantial
Requires longer cooking time, remove tough stems.
Arugula
peppery, spicy
Peppery leafy green with bold flavor and tender texture.
- Best for
- salads, pizza, pasta dishes, soups (added at end)
- Texture
- tender
Add at the end of cooking, great for salads.
Escarole
mildly bitter
Mild bitter green with tender leaves and good for cooking.
- Best for
- soups, salads, braised dishes, pasta dishes
- Texture
- tender
Less bitter than kale, great for Italian cuisine.
Bok choy
mild, slightly sweet
Asian leafy green with crisp stems and tender leaves.
- Best for
- stir-fries, soups, braised dishes, Asian cuisine
- Texture
- crisp stems, tender leaves
Cook stems first, then leaves.
Mustard greens
peppery, spicy
Peppery leafy green with bold flavor and similar cooking properties.
- Best for
- stir-fries, soups, braised dishes, southern cuisine
- Texture
- tender when cooked
Stronger flavor, reduce cooking time.
Turnip greens
earthy, slightly bitter
Leafy tops of turnips with earthy flavor and similar texture.
- Best for
- soups, braised dishes, stir-fries, southern cuisine
- Texture
- similar to kale
Similar cooking properties to kale.
Cabbage
mild, slightly sweet
Crisp leafy vegetable with mild flavor and good for long cooking.
- Best for
- soups, stir-fries, braised dishes, slaws
- Texture
- crisp, substantial
Takes longer to cook, great for hearty dishes.
Questions
9 questionsWhat does kale taste like?
Kale has an earthy, slightly bitter flavor with a sturdy, chewy texture. The bitterness varies by variety - curly kale is more bitter, while lacinato (dinosaur) kale is milder.
Can I substitute spinach for kale?
Yes, spinach is an excellent substitute for kale. Use the same amount but add it later in cooking since spinach cooks much faster and has a milder flavor.
Can I substitute Swiss chard for kale?
Yes, Swiss chard works well as a substitute. It has a similar earthy flavor and cooking properties, though it's slightly sweeter and more tender than kale.
How do I make kale less bitter?
Massage kale with lemon juice and salt, or cook it longer to reduce bitterness. Lacinato kale is naturally less bitter than curly kale.
Is kale nutritious?
Yes, kale is extremely nutritious. It's high in vitamins A, C, and K, plus iron, calcium, and antioxidants. It's considered one of the most nutrient-dense foods.
Can I eat kale raw?
Yes, kale can be eaten raw in salads, but it's best to massage it first with lemon juice and salt to tenderize the leaves and reduce bitterness.
What's the difference between curly kale and lacinato kale?
Curly kale has ruffled leaves and is more bitter, while lacinato (dinosaur) kale has flat, dark green leaves and is milder in flavor and more tender.
Can I freeze kale?
Yes, blanch kale for 2 minutes, then cool and freeze. It will keep for 8-12 months in the freezer and works well in soups and smoothies.
What's the best kale substitute for smoothies?
Spinach is the best kale substitute for smoothies - it has a milder flavor and blends more easily. Swiss chard also works well.
Tips for substituting kale
9 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