Out of Kale, one case
Kale substitutes, case by case
5 options, ranked, with the exact amount
Use Spinach
Same amount as the kale
The best kale substitutes are spinach (mild flavor), Swiss chard (similar texture), collard greens (hearty), arugula (peppery), or escarole (mild bitter). Spinach is the most versatile and widely available option.
- Best for —
- soups
One casethe full kale card
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 |
Spinach
Tender leafy green with mild, sweet flavor and quick cooking time
- Best for
- soups, salads, smoothies, pasta dishes, quiches
- Cooking time
- 2-3 minutes
Cook much faster than kale, add at the end.
Swiss chard
Colorful leafy green with earthy flavor and similar cooking properties
- Best for
- soups, stir-fries, braised dishes, pasta dishes, quiches
- Cooking time
- 8-12 minutes
Cook stems first, then add leaves.
Collard greens
Large, flat leaves with robust flavor and long cooking time
- Best for
- soups, braised dishes, stir-fries, southern-style cooking
- Cooking time
- 20-30 minutes
Remove tough stems, needs longer cooking.
Arugula
Peppery leafy green with bold flavor and tender texture
- Best for
- salads, pizza, pasta dishes, soups (added at end)
- Cooking time
- 1-2 minutes
Add at the end of cooking, great for salads.
Escarole
Mild bitter green with tender leaves and good for cooking
- Best for
- soups, salads, braised dishes, pasta dishes
- Cooking time
- 8-12 minutes
Less bitter than kale, great for Italian cuisine.
The longer answer
About this case
When you don't have kale, these leafy green substitutes will work well in any recipe. Each substitute has its own texture and flavor profile, so choose based on your recipe and desired taste.
Tips for substituting kale
8 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
Questions
5 questionsWhat's the best substitute for kale?
Spinach is the best general substitute for kale. It has a milder flavor, cooks faster, and is more widely available.
Can I use Swiss chard instead of kale?
Yes, Swiss chard is an excellent substitute for kale. It has a similar earthy flavor and cooking properties, though it's slightly sweeter.
What's the difference between kale and spinach?
Kale is more bitter and has a tougher texture than spinach. Spinach cooks much faster and has a milder, sweeter flavor.
Can I use collard greens instead of kale?
Yes, collard greens work as a substitute, but they're more bitter and need longer cooking time. They're best for hearty dishes like soups and braises.
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 than kale.