I've got enough kale (my favorite!

What do you do with kale? I only got it twice in my life, and didn't know what to do with it. I used them in salads, but I didn't like the texture nor the flavour.
I use mostly baby spinach as my green leafy veggie. Beside spinach my favorite veggies are the nighshades: tomato, peppers, eggplant. I also love eating raw celery, carrots and sugar snap peas. In cooking I use parsnip, kohlrabi and cabbage a lot.
Cauliflower and broccoli is a hit and miss with me.

I like to fry up a slice of bacon, then add a whole bunch of kale (washed, trimmed from the stalk, and torn into manageable bites) and saute it down with the bacon fat.Usually, I'll need to add a little veggie or chicken broth at this point to help steam it. I can eat an entire huge plate of this for dinner. It's delicious!

I also adore kale chips. Yummo!

is there a recipe? I made some totally yummy chicken soup last night from homemade broth. used turnips instead of potatos and I can't quite jive with the brussel sprout flavor of rutabaga.

Yes, there is I'm contemplating starting a Paleo/Primal food blog, so I wrote everything down and took lots of pictures. For some reason, I feel like I'm not allowed to link it here, so I'll copy-pasta the method :}

Ingredients:
• 2 medium rutabagas, washed and cubed
• 2 large carrots, roughly chopped
• 1 small red onion, chopped
• 1 small white onion, chopped
• 4-5 cloves garlic, minced (it’s a lot, but did you know that garlic is wicked good for you?)
• 1 lb grass-fed beef roast, cubed (hey, leave that fat alone—no trimming)
• 1 quart organic broth (beef, chicken, veggie—whatever)
• ½ tbsp organic coconut oil (or olive oil, just use a high quality fat)
• Salt (I used Himalayan Pink Salt ‘cause it sounds fancy)
• Cracked black pepper (fresh is always better!)
• Spices—whatever you like (I used cayenne pepper, coriander, celery seed, and allspice)
• Water

Method:
Cube and chop your veggies, as stated (or, y’know, however you want) and put ‘em in a bowl to keep them corralled. All except for the garlic, ‘cause that’s going to go before the rest of the vegetables. Cube your meat at this point, too.

Settle your pot over medium-high heat and melt your coconut oil. Olive oil can be substituted here. Toss in your garlic and your meats, give it a good stir, sprinkle a decent amount of salt over top, and then leave it alone for a while.

Listen to a song. A longish song. Listen to two songs! You want your meat to get a nice sear here. If you don’t leave it alone, it’s not going to do that. 5-7 minutes later, you can touch your meat (or can you go longer? Just don’t burn your meat). Go ahead and turn it over to brown the other side. Give that side another 4-5 minutes.

Now, go ahead and toss in your vegetables. Give ‘em a good stir and toss a bit more salt over top; just don’t over-salt… you can always add salt later, but it’s hard to take it away. Pour in your quart of broth—I had vegetable on-hand. I like organic broths that have no extra additives (it’s surprising how many out there add sugar!). Add water until all your vegetables and meat are covered, just barely.

Crank the heat! Once your soup comes to a boil, reduce heat to a simmer (this is more like medium-low on my tinker-toy stove) and cover.

Let this bad boy simmer for, oh, about an hour. The longer you let this cook, the more delectable your meat is going to become. I wouldn’t leave it longer than an-hour-and-a-half, though.

Sometime during that hour, give your soup broth a taste and spice it up however you please! Mine didn’t need much help, so I used ½ tsp or less of the spices mentioned in my ingredient list. Wait to add any remaining salt and pepper until the very end—these spices should only be used to liven up the flavors, so let those flavors develop first.

And, SOUP!