18 Flavorful Russian Kale Recipes Nutritious

Looking to add a hearty, nutritious twist to your meals? Russian kale—with its robust flavor and tender leaves—is the perfect star ingredient for vibrant, wholesome dishes. Whether you’re craving quick weeknight dinners, cozy comfort food, or fresh seasonal bites, these 18 flavorful recipes will inspire your kitchen adventures. Get ready to fall in love with this underrated green—let’s dive in!

Russian Kale and Potato Soup

This hearty, rustic soup combines earthy kale and tender potatoes in a savory broth—perfect for chilly nights when you crave something nourishing and simple.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 3 medium Yukon Gold potatoes, cubed
• 1 bunch kale, stems removed and leaves chopped
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1 tsp salt
• 1 tbsp apple cider vinegar
• 1/4 cup chopped fresh dill (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and sauté for 5 minutes until translucent. Stir in garlic and cook for 1 minute until fragrant.
2. Pour in vegetable broth and add potatoes. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are fork-tender.
3. Stir in kale, smoked paprika, black pepper, and salt. Simmer for 5 more minutes until kale wilts.
4. Remove from heat and stir in apple cider vinegar. Taste and adjust seasoning if needed.
5. Ladle into bowls and garnish with fresh dill.

The smoky paprika and bright dill give this soup a uniquely Russian twist, while the kale adds just the right amount of texture. It’s a bowl that feels both wholesome and a little special.

Tip: For extra richness, swirl in a spoonful of sour cream before serving.

Russian Kale Piroshki

These golden, buttery hand pies are stuffed with a hearty kale and onion filling—perfect for a cozy snack or lunchbox treat.

Ingredients

• Dough: 2 cups all-purpose flour, 1/2 tsp salt, 1/2 cup unsalted butter (cold, cubed), 1/2 cup sour cream, 1 large egg
• Filling: 2 tbsp olive oil, 1 small yellow onion (finely diced), 3 cups chopped kale (stems removed), 1/2 tsp salt, 1/4 tsp black pepper, 1 tbsp lemon juice
• To finish: 1 egg (beaten, for egg wash)

Instructions

1. Make the dough: In a bowl, whisk together 2 cups flour and 1/2 tsp salt. Cut in 1/2 cup cold butter until crumbly. Mix in 1/2 cup sour cream and 1 egg until a dough forms. Wrap and chill for 30 minutes.
2. Cook the filling: Heat 2 tbsp olive oil in a skillet over medium. Add onion; cook 5 minutes until soft. Stir in kale, 1/2 tsp salt, and 1/4 tsp black pepper; cook 4 minutes until wilted. Off heat, stir in 1 tbsp lemon juice. Cool slightly.
3. Assemble: Roll dough to 1/4″ thickness. Cut into 4″ circles. Spoon 1 tbsp filling onto each, fold over, and crimp edges with a fork. Brush with beaten egg.
4. Bake: At 375°F for 20–25 minutes until golden. Cool 5 minutes before serving.

The tangy sour cream dough balances the earthy kale filling, making these piroshki irresistible straight from the oven.

Tip: For extra flakiness, freeze the cubed butter for 10 minutes before making the dough.

Russian Kale and Beet Salad

This vibrant salad combines earthy beets, hearty kale, and a tangy dressing for a dish that’s as nutritious as it is colorful.

Ingredients:

• 4 cups chopped kale (stems removed)
• 2 medium roasted beets, peeled and diced (about 1 1/2 cups)
• 1/4 cup chopped walnuts, toasted
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup crumbled feta cheese (optional)

Instructions:

1. In a large bowl, massage the kale with 1 tbsp olive oil for 1–2 minutes until slightly softened.
2. Add the diced beets and toasted walnuts to the bowl.
3. In a small jar, whisk together the remaining 1 tbsp olive oil, apple cider vinegar, honey, salt, and black pepper.
4. Drizzle the dressing over the salad and toss gently to coat.
5. Sprinkle with feta cheese (if using) just before serving.

The contrast of sweet beets, crunchy walnuts, and tangy dressing makes this salad a standout—perfect for brightening up a weeknight dinner or impressing at a potluck.

Tip: For extra depth, roast the beets with a drizzle of olive oil and a pinch of salt at 400°F for 45 minutes until tender.

Russian Kale Borscht

This vibrant twist on classic borscht packs in earthy kale for extra texture and nutrients, while keeping that comforting sweet-and-savory balance we love.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 3 medium beets, peeled and grated (about 2 cups)
• 2 medium carrots, grated
• 1 large potato, diced
• 2 cups chopped kale, tough stems removed
• 2 tbsp red wine vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp honey
• Sour cream and fresh dill, for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and cook for 5 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant.
2. Pour in vegetable broth, then add beets, carrots, and potato. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
3. Stir in kale, red wine vinegar, salt, black pepper, and honey. Simmer for another 10 minutes until kale is tender.
4. Ladle into bowls and top with a dollop of sour cream and a sprinkle of dill.

The honey’s subtle sweetness tames the beets’ earthiness, while kale adds a satisfying chew—perfect for when you want borscht with a little extra oomph.

Tip: Wear gloves when handling beets to avoid stained hands!

Russian Kale and Mushroom Stroganoff

This creamy, earthy stroganoff gets a modern twist with hearty kale and tender mushrooms—perfect for a cozy weeknight dinner!

Ingredients:

• 8 oz wide egg noodles
• 2 tbsp olive oil
• 1 small yellow onion, thinly sliced
• 12 oz cremini mushrooms, sliced
• 2 cups chopped kale (stems removed)
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 cup vegetable broth
• 1/2 cup sour cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh parsley, for garnish

Instructions:

1. Cook egg noodles according to package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add onion and sauté for 3 minutes until softened. Stir in mushrooms and cook for 6–7 minutes until browned.
3. Add kale, garlic, smoked paprika (1 tsp), Dijon mustard (1 tbsp), Worcestershire sauce (1 tbsp), salt (1/2 tsp), and black pepper (1/4 tsp). Cook for 2 minutes until kale wilts.
4. Pour in vegetable broth (1 cup) and simmer for 5 minutes, stirring occasionally.
5. Reduce heat to low, then stir in sour cream (1/2 cup) until creamy. Fold in cooked noodles and warm through.
6. Garnish with fresh parsley and serve immediately.

The smoky paprika and tangy Dijon give this stroganoff a rich depth, while the kale adds a pop of freshness. Tip: For extra richness, swap sour cream with crème fraîche!

Russian Kale and Cabbage Rolls

These hearty rolls wrap tender kale and cabbage around a savory filling—perfect for a comforting weeknight dinner with a twist.

Ingredients:

• 1 large head green cabbage (about 2 lbs), cored
• 1 bunch kale, stems removed and leaves chopped (about 4 cups)
• 1 lb ground beef or turkey
• 1 cup cooked white rice
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 (15 oz) can tomato sauce
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
• ½ cup chicken or vegetable broth

Instructions:

1. Prep the cabbage: Bring a large pot of water to boil. Submerge the whole cabbage head for 3–4 minutes until leaves soften. Peel off 12 large leaves and trim thick ribs.
2. Make the filling: Heat 1 tbsp olive oil in a skillet over medium. Sauté onion and garlic for 3 minutes until soft. Add ground meat, 1 tsp salt, ½ tsp pepper, and 1 tsp smoked paprika; cook until browned, 5–6 minutes. Stir in rice and ½ cup tomato sauce.
3. Assemble rolls: Place ¼ cup filling in the center of each cabbage leaf. Fold sides inward, then roll tightly. Arrange seam-side down in a greased baking dish.
4. Bake: Mix remaining tomato sauce with broth; pour over rolls. Cover with foil and bake at 375°F for 40 minutes. Uncover, sprinkle chopped kale on top, and bake 10 more minutes until kale wilts.

The smoky paprika-kale combo adds depth to these rolls, while the broth keeps them juicy without drowning the flavors.

Tip: Save leftover cabbage cores—chop and sauté them with the kale for extra texture!

Russian Kale Pelmeni

These tender dumplings are a cozy twist on the classic Russian pelmeni, packed with earthy kale and a hint of garlic for a comforting bite.

Ingredients:

• For the dough: 2 cups all-purpose flour, 1 large egg, 1/2 cup warm water, 1/2 tsp salt
• For the filling: 1 cup finely chopped kale (stems removed), 1/2 lb ground pork, 1 small yellow onion (grated), 2 cloves garlic (minced), 1/2 tsp salt, 1/4 tsp black pepper
• For serving: 2 tbsp melted butter, sour cream, fresh dill (optional)

Instructions:

1. Make the dough: In a bowl, whisk together flour and 1/2 tsp salt. Add egg and warm water, mixing until a shaggy dough forms. Knead on a floured surface for 5 minutes until smooth. Cover and rest for 30 minutes.
2. Prepare the filling: In a bowl, combine kale, ground pork, grated onion, minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well.
3. Assemble pelmeni: Roll dough to 1/8″ thickness. Cut 2″ circles, spoon 1 tsp filling onto each, fold into half-moons, and pinch edges tightly. Bring corners together to seal into little dumplings.
4. Cook: Boil a pot of salted water. Add pelmeni in batches and simmer for 5-6 minutes until they float. Remove with a slotted spoon.
5. Serve: Toss cooked pelmeni with melted butter. Top with sour cream and dill if desired.

The kale adds a fresh, slightly bitter contrast to the rich pork filling, while the delicate dough melts in your mouth. Tip: Freeze uncooked pelmeni on a tray before transferring to a bag for quick future meals!

Russian Kale and Carrot Pancakes

These savory pancakes pack a nutritious punch with earthy kale and sweet carrots, pan-fried to crispy perfection—ideal for a hearty breakfast or a veggie-packed side.

Ingredients:

• 2 cups finely chopped kale, stems removed
• 1 cup grated carrots
• 2 large eggs
• 1/4 cup all-purpose flour
• 2 tbsp sour cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil (for frying)

Instructions:

1. In a large bowl, whisk together the eggs, sour cream, flour, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
2. Fold in the kale and carrots until evenly coated in the batter.
3. Heat 1 tbsp olive oil in a nonstick skillet over medium heat. Drop 1/4-cup portions of the batter into the pan, flattening slightly with a spatula.
4. Cook for 3–4 minutes per side until golden brown and crisp, adding the remaining 1 tbsp oil as needed.

The tangy sour cream in the batter keeps these pancakes tender inside while achieving a satisfying crunch—no dipping sauce required!

Tip: For extra crispiness, press the pancakes gently with the spatula while cooking to maximize contact with the pan.

Russian Kale and Buckwheat Porridge

This hearty porridge combines earthy buckwheat with vibrant kale for a nourishing dish that’s as comforting as it is wholesome.

Ingredients:

• 1 cup buckwheat groats, rinsed
• 2 cups vegetable broth
• 1 cup water
• 2 cups chopped kale, stems removed
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp butter (optional, for serving)

Instructions:

1. In a medium pot, heat 1 tbsp olive oil over medium heat. Add the onion and sauté for 3–4 minutes until translucent. Stir in the garlic and cook for 1 minute until fragrant.
2. Add the buckwheat groats, vegetable broth, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
3. Stir in the kale, salt, and black pepper. Cover and cook for another 5 minutes until the kale is tender and the buckwheat is fluffy.
4. Remove from heat, drizzle with the remaining 1 tbsp olive oil, and add butter (if using). Stir gently to combine.

The nutty buckwheat and tender kale create a satisfying texture, while a touch of butter at the end adds a rich finish. Tip: For extra depth, toast the buckwheat in a dry skillet for 2–3 minutes before cooking.

Russian Kale and Sour Cream Dip

This creamy, tangy dip is a fresh twist on classic Russian flavors—perfect for dunking crusty bread or crunchy veggies.

Ingredients:

• 4 cups finely chopped kale (stems removed)
• 1 cup full-fat sour cream
• 1/4 cup mayonnaise
• 2 tbsp lemon juice
• 1 tbsp chopped fresh dill
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Blanch the kale: Bring a pot of salted water to a boil, add kale, and cook for 1 minute. Drain and rinse under cold water to stop cooking. Squeeze out excess moisture.
2. In a medium bowl, whisk together sour cream, mayonnaise, lemon juice, 1 tbsp dill, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
3. Fold in the blanched kale until evenly coated. Cover and refrigerate for at least 30 minutes to let flavors meld.

The dip’s bright lemon and dill balance the earthy kale, while the sour cream keeps it luxuriously smooth—ideal for a crowd-pleasing appetizer.

Tip: For extra texture, stir in 1/4 cup toasted sunflower seeds before serving.

Russian Kale and Pickled Vegetable Salad

This vibrant salad is a crunchy, tangy delight—packed with hearty kale and a punchy mix of pickled veggies for a refreshing bite.

Ingredients:

• 4 cups chopped kale (stems removed)
• 1 cup thinly sliced pickled beets
• 1/2 cup chopped dill pickles
• 1/4 cup finely diced red onion
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, massage the kale with 1 tbsp olive oil for 1–2 minutes until slightly softened.
2. Add the pickled beets, dill pickles, and red onion, tossing gently to combine.
3. In a small bowl, whisk together the remaining 1 tbsp olive oil, apple cider vinegar, honey, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Drizzle the dressing over the salad and toss until evenly coated. Let sit for 10 minutes before serving to let flavors meld.

The contrast of earthy kale and zesty pickled veggies makes this salad anything but ordinary—it’s a bold side that holds its own next to rich mains.

Tip: For extra crunch, sprinkle with toasted sunflower seeds just before serving.

Russian Kale and Smoked Fish Pie

This hearty pie combines earthy kale and smoky fish in a buttery crust—comfort food with a twist that’s perfect for weekend brunch or a cozy dinner.

Ingredients

• 1 ½ cups all-purpose flour
• ½ tsp salt
• ½ cup (1 stick) cold unsalted butter, cubed
• 4–5 tbsp ice water
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cups chopped kale, stems removed
• 8 oz smoked trout or mackerel, flaked
• ½ cup sour cream
• 2 large eggs
• ½ tsp black pepper

Instructions

1. Make the crust: In a bowl, mix 1 ½ cups flour and ½ tsp salt. Cut in cold butter until crumbly. Add ice water, 1 tbsp at a time, until dough forms. Chill for 30 minutes.
2. Sauté filling: Heat 1 tbsp olive oil in a skillet. Cook onion until soft, 3 minutes. Add kale and cook until wilted, 2 minutes. Remove from heat; stir in flaked fish.
3. Prep filling: Whisk together sour cream, eggs, and ½ tsp black pepper. Fold into the kale-fish mixture.
4. Assemble: Roll dough into a 12-inch circle. Transfer to a 9-inch pie dish. Pour filling in, folding edges over slightly.
5. Bake: At 375°F for 35–40 minutes, until crust is golden and filling is set. Cool 10 minutes before slicing.

The flaky crust contrasts beautifully with the creamy, smoky filling—a nod to Russian comfort food that’s surprisingly simple to make.

Tip: For extra richness, swap sour cream with crème fraîche.

Russian Kale and Potato Vareniki

These pillowy dumplings are stuffed with a hearty kale and potato filling—comfort food at its finest, with a vibrant green twist!

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1/2 tsp salt
• 1/2 cup warm water
• 1 large egg
• 1 tbsp olive oil
• 1 lb russet potatoes, peeled and diced
• 2 cups chopped kale, stems removed
• 1 small onion, finely diced
• 2 tbsp butter
• 1/2 tsp black pepper
• Sour cream and fresh dill, for serving

Instructions

1. Make the dough: In a bowl, mix 2 cups flour and 1/2 tsp salt. Add 1/2 cup warm water, 1 egg, and 1 tbsp olive oil; knead until smooth (5 minutes). Cover and rest for 30 minutes.
2. Cook the filling: Boil potatoes until tender (12 minutes), then mash. Sauté onion in 1 tbsp butter until soft (5 minutes), add kale and cook until wilted (3 minutes). Mix with potatoes, 1/2 tsp black pepper, and remaining 1 tbsp butter.
3. Shape vareniki: Roll dough to 1/8″ thickness. Cut 3″ circles, spoon 1 tbsp filling onto each, fold into half-moons, and pinch edges to seal.
4. Boil: Cook in salted water until they float (3–4 minutes). Drain and toss with a drizzle of butter.

The kale adds a peppery bite to the creamy potato filling, while the tender dough melts in your mouth. Serve with sour cream and dill for the ultimate cozy bite.

Tip: Freeze uncooked vareniki on a floured tray before transferring to a bag—they boil straight from frozen, adding 1–2 extra minutes.

Russian Kale and Dill Soup

This hearty, herb-packed soup brings a cozy Eastern European twist to your weeknight dinners—think tender kale, creamy potatoes, and a generous sprinkle of fresh dill.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 2 medium Yukon Gold potatoes, peeled and cubed
• 1 bunch kale (about 4 cups), stems removed and leaves chopped
• 1/2 cup fresh dill, finely chopped (plus extra for garnish)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice
• 1/2 cup sour cream (optional, for serving)

Instructions:

1. In a large pot, heat 2 tbsp olive oil over medium heat. Add the onion and sauté for 5 minutes until translucent. Stir in 2 cloves garlic and cook for 1 minute until fragrant.
2. Pour in 4 cups vegetable broth and add the potatoes. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are fork-tender.
3. Stir in the kale and simmer for 5 more minutes until wilted. Remove from heat and stir in 1/2 cup dill, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp lemon juice.
4. Ladle into bowls and top with a dollop of sour cream (if using) and extra dill. Serve warm.

The magic here? The bright lemon and dill cut through the earthy kale, making every spoonful feel fresh and vibrant.

Tip: For extra richness, stir in a splash of heavy cream along with the dill.

Russian Kale and Beetroot Kvass

This vibrant, probiotic-rich drink combines earthy beets and hearty kale for a gut-friendly sipper that’s as pretty as it is nourishing.

Ingredients:

• 2 medium red beets (about 1 lb), peeled and thinly sliced
• 4 cups chopped kale, ribs removed
• 3 cups filtered water
• 1 tbsp sea salt
• 1 tbsp sugar
• 1 tbsp apple cider vinegar
• 1 tsp whole black peppercorns
• 2 garlic cloves, smashed

Instructions:

1. In a clean 1-quart jar, layer the sliced beets and chopped kale, pressing down lightly to pack.
2. In a small saucepan, heat the filtered water with 1 tbsp sea salt and 1 tbsp sugar over medium heat, stirring just until dissolved (about 2 minutes). Remove from heat and stir in 1 tbsp apple cider vinegar.
3. Pour the warm brine over the vegetables, leaving 1 inch of headspace. Add 1 tsp black peppercorns and 2 smashed garlic cloves.
4. Seal the jar loosely (to allow gas release) and let ferment at room temperature for 3–5 days, burping the jar daily. Strain when the liquid is tangy and slightly effervescent.
5. Chill before serving over ice, or mix with sparkling water for a lighter sip.

The deep magenta hue and earthy-sweet flavor make this kvass a showstopper—plus, the fermented kale adds a subtle umami kick you won’t find in store-bought versions.

Tip: Save the fermented beets and kale! They’re fantastic chopped into salads or grain bowls.

Russian Kale and Cottage Cheese Dumplings

These tender dumplings are a cozy twist on traditional Russian vareniki, packed with earthy kale and creamy cottage cheese for a satisfying bite.

Ingredients:

• 2 cups all-purpose flour, plus extra for dusting
• 1/2 tsp salt
• 1/2 cup warm water
• 1 large egg
• 1 tbsp olive oil
• 2 cups finely chopped kale, stems removed
• 1 cup full-fat cottage cheese
• 1/4 tsp black pepper
• 2 tbsp unsalted butter, melted
• Sour cream, for serving

Instructions:

1. Make the dough: In a bowl, mix 2 cups flour and 1/2 tsp salt. Add 1/2 cup warm water, 1 egg, and 1 tbsp olive oil; knead until smooth (5 minutes). Cover and rest for 30 minutes.
2. Prepare filling: Blanch kale in boiling water for 1 minute, drain, and squeeze dry. Mix with 1 cup cottage cheese and 1/4 tsp black pepper.
3. Shape dumplings: Roll dough to 1/8″ thickness on a floured surface. Cut 3″ circles, spoon 1 tbsp filling onto each, fold into half-moons, and pinch edges to seal.
4. Cook: Boil dumplings in salted water for 3-4 minutes until they float. Drain and toss with 2 tbsp melted butter.
5. Serve: Top with sour cream and extra black pepper if desired.

The contrast between the springy dough and the creamy, slightly tangy filling makes these dumplings irresistible—perfect for a hearty meatless meal.

Tip: Freeze uncooked dumplings on a tray before transferring to a bag for quick future meals!

Russian Kale and Onion Tart

This rustic tart combines earthy kale and sweet caramelized onions in a buttery, flaky crust—perfect for a cozy brunch or light dinner.

Ingredients:

• 1 store-bought pie crust (or homemade, thawed if frozen)
• 2 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 1 bunch kale, stems removed and leaves chopped (about 4 cups)
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika
• 1/2 cup grated Gruyère cheese
• 2 large eggs
• 1/2 cup whole milk

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch tart pan, trimming excess. Prick the bottom with a fork, line with parchment, and fill with pie weights or dried beans. Blind bake for 15 minutes. Remove weights and parchment.
2. Heat olive oil in a skillet over medium-low. Add onion and cook, stirring occasionally, for 15 minutes until golden. Add kale, garlic, salt, black pepper, and smoked paprika. Cook for 5 minutes until kale wilts. Let cool slightly.
3. Sprinkle Gruyère over the crust. Top with the kale-onion mixture. Whisk eggs and milk, then pour over the filling.
4. Bake at 375°F for 25–30 minutes until the filling is set and the edges are golden. Cool for 10 minutes before slicing.

The smoky paprika and nutty Gruyère elevate this tart from simple to spectacular—every bite is a balance of savory and sweet.

Tip: For extra crispness, brush the crust edges with an egg wash before baking.

Russian Kale and Garlic Butter Roasted Vegetables

This hearty side dish brings a cozy Russian twist to your table, with caramelized kale and tender veggies bathed in rich garlic butter.

Ingredients:

• 1 bunch Russian kale (or curly kale), stems removed, chopped
• 2 cups cubed butternut squash (1-inch pieces)
• 1 cup halved Brussels sprouts
• 3 tbsp unsalted butter, melted
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, toss butternut squash and Brussels sprouts with 2 tbsp melted butter, 1/2 tsp salt, and 1/4 tsp black pepper. Spread evenly on the baking sheet.
3. Roast for 20 minutes, stirring halfway, until veggies are fork-tender.
4. Meanwhile, mix kale with remaining 1 tbsp melted butter, minced garlic, smoked paprika, and 1/4 tsp salt in the same bowl.
5. Add kale to the baking sheet, tossing with the roasted veggies. Return to oven for 5–7 minutes until kale is slightly crisp at the edges.

The garlic butter clings to every nook of the veggies, while the kale adds a satisfying crunch—no soggy greens here!

Tip: For extra depth, sprinkle with grated Parmesan right after baking.

Conclusion

With 18 delicious and nutritious Russian kale recipes, there’s something here for every home cook to enjoy! Whether you’re craving hearty soups, vibrant salads, or savory sides, these dishes make it easy to eat well without sacrificing flavor. Give them a try, and let us know which ones are your favorites in the comments below. Don’t forget to share this roundup on Pinterest so others can discover these tasty ideas too!