Kale?

http://lmgtfy.com/?q=What+to+do+with+kale?

battered and fried it tastes passable

Bake it for about 10 min at 400 degrees with a little olive oil and salt. It tastes almost like potato chips!

I eat alot of kale, usually with white beans and turkey sausage. It's quite a "meaty" veggie. especially the dinosaur variety, so it goes well with earthy accompaniments like portobello mushrooms, beans, chickpeas, lentils and the like.

Bake it for about 10 min at 400 degrees with a little olive oil and salt. It tastes almost like potato chips!

^^ This. Spread the kale out after tossing it with the olive oil. I add some dulse, and cayenne pepper as well. I'd recommend a parchment paper over the baking sheet.

I have only used it in soups.

Bake it for about 10 min at 400 degrees with a little olive oil and salt. It tastes almost like potato chips!

I disagree with this. But I do find it tastes like a nicely roasted Brussels sprout, so.. cheers!

my boyfriend throws it into his smoothies when he blends them in a blender.... cant taste it at all over the fruit.

http://www.nytimes.com/2007/10/24/dining/241arex.html

Kale is extremely nutritious and versatile! You can use it any way you would spinach or any other dark green. It has a mild flavor and holds up well in casseroles and soups, but is also good raw in a salad or smoothie. Try it like this- http://www.myrecipes.com/recipe/braised-kale-with-bacon-cider-10000000577156/

I juice it because it tastes yucky.

Sauté it with some lemon and garlic as a side to seafood,
Make a Kale Salad with a lemon & olive oil dressing with some salt and garlic and any other veggies you so desire -- let it marinade in the dressing for about 20 minutes before chowing down - the acid in the lemon breaks down the proteins in the leaves making it nice and soft.
A few key pointers with Kale -- avoid the curly 'Dragon Kale' -- it's dry and frankly pretty gross -- a better tasting Kale is Lacinto or Tuscan Kale (softer leaves - not curly) and it's best to 'core' it so you only use the leaves. The core can be tough and unpleasant to eat. Simply grab the end where the thickest part of the core is, hold on tight and strip off the leaves. I've also added it to minestrone and it comes out really good.

Trust me, I was scared of kale - for a long time. I mean.. come on! It was used as a plate decoration to hold a lemon wedge at a restaurant I used to work (which will remain nameless)

I'm officially addicted now. It's a lot more versatile than people may think and goes with a lot of foods. I've had kale with eggs

This recipe is a lot like Olive Garden's "Zuppa Toscana" soup. It's one of the few things from that restaurant I actually like. You can sub turkey sausage to keep it lighter, omit the bacon or sub turkey bacon and you don't have to use heavy cream. You could sub half & half or even regular milk. It just won't be quite as thick, but the flavor is still good. I've even subbed homemade almond milk and the soup was still very tasty.

Sausage and Kale soup
1 lb sausage (italian, pork.... whatever)
1 onion (chopped)
A few slices of bacon (chopped) --optional--
1 clove garlic (chopped)
10 - 12 cups broth (made with boullon is fine)
1 lb potatoes (sliced in bits, chunks, slices... whatever)
1 cup heavy cream
1 bunch kale leaves (chopped)
salt, pepper, oregano, thyme (all to taste)

brown sausage, bacon, garlic, and some onion
add broth and boil
add potatoes and cook until tender
mush potatoes a bit
add spices to taste
add kale and heat through
add cream and heat through

DELICIOUS!!!

Bake it for about 10 min at 400 degrees with a little olive oil and salt. It tastes almost like potato chips!

i find that difficult to believe.

I saute a few cloves of garlic in a small amount of olive oil then saute the kale in it and add some salt, really delicious if you are a garlic lover.

Kale chips are ok, you can make them yummier by adding a bit of good parmesan cheese, you don't need a lot for it to taste good.