Kale & Pecan Stuffing- anti-cancer recipes- cook for your life

Kale & Pecan Stuffing

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Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 8 servings
Carrot Icon for Number of Ingredients Size 13 ingredients

Normally, the words ‘stuffing’ and ‘kale’ would never be thought of together in the same sentence, let alone the same recipe. This holiday classic, Kale & Pecan Stuffing, brings the two happily together in...


  • 3 tablespoons olive oil, plus extra for drizzling
  • 1 cup onion, finely chopped
  • 2 stalks celery, finely diced
  • ½ pound Lacinato kale, leaves, finely chopped
  • 6 garlic cloves, minced
  • 2 tablespoons fresh sage, chopped
  • 1½ cups pecans, chopped
  • Salt and pepper, to taste
  • ½ cup water or stock
  • 2 tablespoons cider vinegar
  • 2 tablespoons melted butter
  • 2 eggs, lightly beaten
  • 4 cups cubed whole wheat sourdough bread

Nutrition Facts


309 cals


25 g

Saturated Fat

4 g

Polyunsaturated Fat

6 g

Monounsaturated Fat

13 g


19 g


3 g


5 g


7 g


323 mg


  1. Preheat the oven to 350 degrees. Lightly oil a 9 by 13 inch glass baking dish.
  2. In a wide skillet over medium-high heat, cook the olive oil with onions and celery until caramelized, about 10 minutes, stirring occasionally.
  3. Add the chopped kale, garlic, sage, pecans, salt, and pepper. Stir to mix well. Add the water or stock and cider vinegar. Cover and cook for 3 minutes. Taste for seasoning then turn off the heat.
  4. In a large bowl, combine the melted butter with the eggs. Add the kale mixture and cubed bread, and toss to coat very well.
  5. Transfer the mixture to the prepared baking dish, drizzle with some olive oil and bake covered for 30 minutes. Uncover and continue baking for 20 minutes, or until the top and sides are golden.

Chef Tips

Lacinato, or black Tuscan kale is one of the tenderer members of the kale family. It has long, spear-shaped blue-green leaves with a texture that looks like crocodile skin, hence its pet name, dinosaur kale. Its soft leaves make it the best kale to use for salads, or for dishes where the leaves need to wilt quickly. But strip away the greens from tough stalks before cooking.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.

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