High-pressure processing (HPP) represents a sustainable and gentle preservation technique. Since the effects of processing parameters are still poorly reported for lipophilic, bioactive ingredients (e.g., vitamin E and carotenoids), the present study covers a comprehensive set of HP applications using laboratory-, pilot-, and industrial-scale plants to evaluate nutritional aspects such as compound extractabilities, bioaccessibilities, and antioxidant capacities. Low-pressure regimes increased extractabilities of vitamin E in kale at 10 MPa (+105%) and at 50 MPa (+102%). Multicycle processing had no significant contribution to the extractability of target compounds. Thermally processed samples (40−80 °C) at 600 MPa retained major chlorophyll content in contrast to depletion after heat sterilization (121 °C). HPP improved the bioaccessibilities of vitamin E, lutein, and β-carotene even at 600 MPa (80 °C). Industrial-scale samples at high-pressure, low-temperature showed a more fresh-like texture elicited by a reduced need for sample comminution and optimal conditions for increased extractabilities of target compounds.