Substitute for Kale: 4 Best Hearty Green Alternatives
The best substitute for kale is Collard Greens at a 1:1 ratio. It works best for braising, soups, stews. There are 3 other alternatives below, each with exact ratios and usage notes.
Best Substitute
Collard Greens
1:1
Similar sturdy texture and slightly bitter flavor. Takes well to long braising. Stems are tougher than kale, so remove them.
What are the other substitutes for kale?
Swiss Chard
1:1
More tender and milder than kale. Cooks faster, so add later in recipes. Colorful stems can be cooked separately.
Spinach
1:1 (add at end of cooking)
Much more tender and cooks down significantly more than kale. Add at the very end of cooking to prevent it from disintegrating.
Mustard Greens
1:1
Peppery and more pungent than kale. Mellows significantly when cooked. Good in Southern-style preparations.
What should you know before substituting kale?
Massage raw kale with a drizzle of olive oil, lemon juice, and a pinch of salt for 2-3 minutes to break down the tough cell walls. This transforms it from chewy and bitter to tender and almost silky for salads.
How do you substitute kale in a recipe?
A hearty, nutrient-packed leafy green with a robust, slightly bitter flavor and sturdy texture. Popular in salads, smoothies, soups, and as crispy baked chips. Holds up well to long cooking.
The best substitute for kale depends on what role it plays in your recipe. Our top recommendation is Collard Greens (1:1), which works well for braising, soups, stews.
If you need a different option, Swiss Chard (1:1) is another reliable choice. More tender and milder than kale. Cooks faster, so add later in recipes. Colorful stems can be cooked separately.
When substituting kale, consider the flavor profile, texture, and cooking method of your recipe. For vegan alternatives, look for the options marked with the vegan badge above.
Substitution ratios verified against USDA FoodData Central and FoodSafety.gov. See our testing methodology for details.
Frequently Asked Questions
What greens can replace kale?
Collard greens are the best substitute at a 1:1 ratio with similar sturdiness and flavor. Swiss chard is milder and more tender. Spinach works but cooks down much more.
Can I use spinach instead of kale in soup?
Yes, but add spinach in the last 2-3 minutes of cooking as it wilts much faster than kale. Use the same volume but expect it to shrink more.