Ingredient substitution guide
Best substitutes for kale
Best swap for kale: Swiss chard, 1:1; slightly more tender, milder.
How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy
What can I use instead of Kale?
The best swap for Kale is Swiss Chard, 1:1; slightly more tender, milder. Another option is Spinach, 1:1 raw; cooks down much faster, more delicate. A third option is Collard Greens, 1:1; tougher, needs longer cooking. All 3 swaps are in the table below.
| Swap | Ratio and notes |
|---|---|
| Swiss chard | 1:1; slightly more tender, milder |
| Spinach | 1:1 raw; cooks down much faster, more delicate How to use it: Spinach cooks in about 3 to 10 minutes, against 10 to 15 for kale. |
| Collard greens | 1:1; tougher, needs longer cooking How to use it: Collards take about 10 to 20 minutes against 10 to 15 for kale; vinegar or lemon tames their bitterness. |
Source and limits
These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.
The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:
- Ingredient Substitutions (FN198), NDSU Extension (opens in a new tab)
- Ingredient Substitutions (9.329), Colorado State University Extension (opens in a new tab)
- Ohio State University Extension, Selecting, Storing, and Serving Ohio Greens (HYG-5519) (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.
Buying more? Storage times for kale