Kale, also known as leaf cabbage, borecole, or collard greens, has made a remarkable ascent to the top of the superfood chain. Still, sometimes you need a substitute – whether it’s a flavor preference, dietary restrictions, availability of ingredients, or just an urge to mix things up. Two top-notch alternatives are Swiss chard and spinach, which mirror kale’s robust flavor and nutrient profile closely. Let’s delve deeper into the exciting world of kale alternatives.

👅 Flavor Profile:

Kale has a slightly bitter, peppery flavor with a hint of earthiness. This green powerhouse boasts a firm, chewy texture that softens and sweetens with cooking. Fresh, it adds a crunchy punch to salads, while cooked, it mellows into a hearty component in soups, stir-fries, or roasts. Substitutes should ideally have a similar flavor and texture profile.

🔄 The Closest Replacements/Substitutes:

Swiss Chard

Swiss chard bears a similar bitterness to kale, with a more delicate, slightly sweeter taste. Its leaves are tender, and stems provide a satisfying crunch. Substituting in a 1:1 ratio yields a comparable outcome in dishes. The flavor is marginally milder, and it may cook quicker due to its delicate nature. Swiss chard and kale have similar nutritional values, with chard offering a higher content of Vitamin K. Price and availability may vary based on location, but both greens are generally affordable and widely available.

Taste and Texture: Similar bitter note, tender leaves.

Nutritional: Comparable, with chard offering more Vitamin K.

Price and Availability: Affordable and widely available.

swiss chard

Spinach

Spinach has a lighter, sweeter flavor than kale, yet offers a great substitute. The texture of spinach is softer, so it cooks faster and reduces more than kale. Substitute in a 1:1 volume ratio for raw and a 1:2 ratio for cooked recipes. Spinach is highly nutritious, with a similar vitamin profile to kale but higher in folate. Spinach is usually cheaper than kale and readily available year-round.

Taste and Texture: Sweeter, softer leaves.

Nutritional: Similar vitamin profile, higher in folate.

Price and Availability: Generally cheaper and readily available.

Collard Greens

Collard greens are an excellent alternative to kale due to their similar bitter flavor and texture. When cooked, collard greens soften while maintaining a bit of chewiness. Substitute them for kale at a 1:1 ratio. As for nutrition, collard greens are close to kale, being high in Vitamins A, K, and C, albeit slightly less fiber. They are typically easy to find and comparable in price to kale.

Taste and Texture: Similar bitter note, slightly tougher leaves.

Nutritional: Comparable, slightly less fiber.

Price and Availability: Generally similar to kale.

Beet Greens

Beet greens, the leafy tops of beetroot, make a flavorful alternative to kale. They possess a sweet, earthy flavor, slightly softer than kale when cooked. Use beet greens as a kale substitute in a 1:1 ratio. Their nutrition profile is similar to kale, rich in potassium, and they provide an added bonus of magnesium. Availability depends on whether beets are sold with their tops, and prices are similar to kale.

Taste and Texture: Earthy, sweet, and softer when cooked.

Nutritional: Similar to kale, rich in potassium and magnesium.

Price and Availability: Availability varies, similar pricing to kale.

Turnip Greens

Turnip greens are the leafy tops of turnips. They have a slightly spicy and bitter taste, softer texture, and a quicker cooking time than kale. Use a 1:1 ratio when substituting for kale. Turnip greens are a nutritional powerhouse, high in Vitamins A, C, and K, calcium, and folate. Availability is similar to beet greens, and they are typically cheaper than kale.

Taste and Texture: Slightly spicy, bitter, and softer.

Nutritional: High in Vitamins A, C, K, calcium, and folate.

Price and Availability: Often cheaper than kale, but availability varies.

Bok Choy

Bok Choy, a type of Chinese cabbage, is a milder and sweeter substitute for kale. It has a crunchy stem and tender leaves, offering a nice texture contrast. Substitute Bok Choy in a 1:1 ratio for raw kale in salads or use more for cooked dishes as it wilts substantially. Bok Choy is high in Vitamins A and C but lower in fiber and calcium. It’s generally more expensive and less available than kale.

Taste and Texture: Milder, sweeter, with a crunchy stem and tender leaves.

Nutritional: High in Vitamins A and C, lower in fiber and calcium.

Price and Availability: Typically more expensive and less available than kale.

bok choy

Broccoli Rabe (Rapini)

Broccoli Rabe, also known as rapini, has a nutty, bitter flavor similar to kale. Its texture is somewhat tougher and needs more cooking time. Substitute it for kale using a 1:1 ratio. Rapini is rich in Vitamins A, C, and K, potassium, and calcium. It may be slightly more expensive and less commonly found than kale.

Taste and Texture: Nutty, bitter, and slightly tougher.

Nutritional: Rich in Vitamins A, C, and K, potassium, and calcium.

Price and Availability: Often slightly more expensive and less commonly found than kale.

Romaine Lettuce

Romaine Lettuce is a milder alternative to kale. It’s crisp and slightly sweet, making it a good substitute in raw dishes. Use a larger volume of romaine when replacing kale due to its lighter weight and flavor. Romaine is lower in overall nutrients but still offers vitamins A, K, and folate. It’s generally cheaper and widely available.

Taste and Texture: Milder, crisp, and slightly sweet.

Nutritional: Lower in nutrients, but high in vitamins A, K, and folate.

Price and Availability: Generally cheaper and widely available.

romaine lettuce

Arugula

Arugula, or rocket, has a peppery, slightly bitter taste. It’s less firm than kale and wilts quickly when cooked. Substitute arugula for kale in a 1:1 ratio for raw dishes, and use more for cooked recipes. Arugula is nutritious, rich in Vitamins K, A, and folate, but less so than kale. It’s generally similarly priced to kale and widely available.

Taste and Texture: Peppery, slightly bitter, less firm.

Nutritional: Rich in Vitamins K, A, and folate.

Price and Availability: Similar to kale, widely available.

Dandelion Greens

Dandelion greens have a robust, bitter flavor, more intense than kale. Their texture is firm but becomes tender when cooked. Substitute dandelion greens for kale in a 1:1 ratio. They are nutrient-rich, especially in calcium and Vitamins A and K. Dandelion greens may be less commonly available and slightly more expensive than kale.

Taste and Texture: Robust, bitter, firm but tender when cooked.

Nutritional: High in calcium and Vitamins A and K.

Price and Availability: Less common, slightly pricier than kale.

🔪 How to Use Kale Substitutes in Recipes:

Swiss Chard in Salads

Swiss chard adds a beautiful pop of color and a similar bitter note to your salads, just like kale. Whether you’re preparing a simple garden salad or a more complex recipe like a Greek-style salad, the colorful Swiss chard will be an excellent addition. Just chop the leaves into bite-sized pieces and toss them in with your other salad ingredients.

Spinach in Smoothies

Want a nutrient-packed smoothie but run out of kale? Spinach is your savior. The sweet taste of spinach can balance the fruit’s sweetness, making your green smoothies even more delicious. Add a handful of fresh spinach leaves to your smoothie, and you’ll hardly notice the difference. The softer texture blends smoothly, ensuring your beverage remains creamy.

Mustard Greens in Stir-fries

Stir-fries require greens that can withstand high heat and quick cooking, and mustard greens are perfect for this. Their peppery taste adds an interesting flavor twist, boosting the overall taste of your stir-fry. Slice the mustard greens into thin strips and add them towards the end of your cooking process to retain their vibrant color and slight crunch.

Beet Greens in Soups

When you’re preparing a hearty vegetable soup or minestrone, consider beet greens as your kale substitute. They’ll add an earthy sweetness that complements other ingredients beautifully. Chop the beet greens roughly and add them into the soup during the last few minutes of cooking. They’ll wilt just enough to be tender, enhancing the soup’s texture.

Collard Greens in Casseroles

Casseroles need a sturdy green, and collard greens can do the job as well as kale. Their texture holds up well under prolonged cooking, and their flavor enhances the dish without overpowering it. Slice the collard greens into ribbons and mix them into your casserole before baking.

Turnip Greens in Quiches

Quiches are perfect for showcasing the unique flavors of different greens. The slightly spicy and bitter taste of turnip greens makes a delightful pairing with eggs and cheese. Simply chop the turnip greens and sauté them a bit before adding them to your quiche mixture. Their flavor will infuse beautifully throughout the dish as it bakes.

💡 Tips and Guidance:

Try different substitutes based on the dish to keep your meals varied and exciting. Raw alternatives work great in salads and smoothies, while robust options fare well in slow-cooked dishes. Blending multiple substitutes can yield a unique flavor and nutrient mix. When introducing a new substitute, start with less and adjust according to your taste. Remember, cooking times may vary – delicate leaves wilt quicker than sturdier ones. Happy experimenting!

Alex Bayev Photo
About me:

Hi, I'm Alex. I love to cook and bake, and I'm always looking for new recipes to try. I started this blog — to collect and share most delicious and easy recipes in one place. I remember, how many questions recipes raised to me, when I started cooking. To make sure that doesn't happen to you, I take step-by-step photos of the cooking process for every recipe so you can see how all the steps are supposed to go together, even if you're not following my recipes exactly.

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