Kale anyone?

Kale chips are my new favorite! So easy to make..spritz with olive oil and bake...so good!

I've cut up some fresh kale and added to my salad

Fresh if can be and roasting to make kale chips! Sauteeing with galic and olive oil and in soup!

I like to buy it fresh at the farmers market, I typically put it in soups. Last week I made a veggie soup, cooking the kale in msg free veggie broth and added diced tomatoes, mushrooms, green onions, great northern beans, red potatoes and a few seasonings. A lot of time I will forgo the potatoes and just add shredded chicken breast.

I really love Kale, I think it works excellent in just a broth with green onions and tofu.

I. LOVE. KALE!

It's amazing. I like to sautee it with a bit of olive oil and copious amounts of garlic and just serve it as a side.

Pretty much my fav way of cooking it - I can't do too much garlic though, it has a habit of sticking with me for a while :blushing:

I always buy fresh kale (lacinato, traditional, red-- they are all good) and my favorite way to eat it is in fresh fruit/veg smoothies. It may sound weird, but if you start off just putting a few greens in your smoothies and then slowly increase the green content over time you may find that green smoothies are just the ticket for getting those greens in your daily diet. It is important to rotate your greens, so I use a different combination of greens in my smoothies and salads each day. I hope this helps! Kale is great.

I do both fresh and frozen. I love it in soup the best!

I'm adding kale to my shopping list!

I love this Provencal Greens Soup from the New York Times. If you have a leek, an egg, a bunch a kale, and two cloves of garlic you can have a delicious soup in less than 30 minutes:

1 tablespoon extra virgin olive oil
1 leek, cut in half length-wise, sliced, rinsed of dirt and drained on paper towels
2 garlic cloves, sliced
3 cups chopped greens (leaves only)
3 cups water
Salt, preferably kosher salt, to taste
Freshly ground pepper to taste
1 large egg
Grated Parmesan for serving (optional)

1. Heat one tablespoon of the olive oil in a large, heavy soup pot over medium heat, and add the leek. Cook, stirring, until tender, three to five minutes. Add the garlic and 1/4 teaspoon salt, and cook, stirring, until the garlic is fragrant, about one minute. Add the greens, and stir until they begin to wilt. Add the water and salt to taste, and bring to a simmer. Reduce the heat and simmer, partially covered, for 15 to 20 minutes, until the greens are very tender and the broth sweet. Add pepper, and taste and adjust seasoning.

2. Beat the egg in a bowl. Making sure that the soup is not boiling, whisk a ladle of it into the beaten egg. Take the soup off the heat, and stir in the tempered egg. Ladle the soup into bowls, sprinkle on some Parmesan if desired and serve.

Yield: Serves two
Advance preparation: You can make the soup through step 1 several hours before serving.

Kale chips are my new favorite! So easy to make..spritz with olive oil and bake...so good!

I really need to try kale chips one of these days. I've seen them on "Hungry Girl" but have yet to try them.

I did this last year, they were excellent! Apparently Kale is a good "lettuce" to add to smoothies as it has even less taste than spinach.

I love kale! I agree, you can use it any time you would otherwise use spinach (awesome! since I'm allergic to spinach) and it's quite tasty. Great in soup!

You might want to check out this thread:

http://www.myfitnesspal.com/topics/show/425071-what-do-you-do-with-kale

We raised Kale this last summer.....SO yummy! And a hardy plant for a new gardener!

Kale chips are my new favorite! So easy to make..spritz with olive oil and bake...so good!

I second this!

They are absolutely addictive. I toss with sesame oil, red wine vinegar and a bit of sea salt. YOU MUST WATCH them when you bake them, because they will burn really easily. Bake just until crispy then pull èm out. SO good and guaranteed you`ll finish the whole batch in one sitting. They are that good! Enjoy!

Quick, easy recipe for a salad made with Tuscan Kale ( = dinosaur kale = lacinato kale = black kale = cavalo nero)

from the NY Times website
http://www.nytimes.com/2007/10/24/dining/241arex.html

*RAW TUSCAN KALE SALAD WITH PECORINO*
Time: 20 minutes

1 bunch Tuscan kale (also known as black or lacinato kale)
1 thin slice country bread (part whole-wheat or rye is nice), or 1/4 cup homemade bread crumbs (coarse)
1/2 garlic clove, finely chopped
1/4 cup finely grated pecorino cheese, more for garnish
3 tablespoons extra virgin olive oil, more for garnish
Freshly squeezed juice of 1 lemon
1/4 teaspoon kosher salt
1/8 teaspoon red pepper flakes
Freshly ground black pepper, to taste.

1. Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons. You should have 4 to 5 cups. Place kale in a large bowl.

2. If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.

3. Using a mortar and pestle, or with the back of a knife, pound garlic into a paste. Transfer garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves).

4. Let salad sit for 5 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of oil.

Yield: 2 to 4 servings.

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Best thing about this salad is that the kale is so hearty that if you have any leftovers, the kale does not get all 'wilty' like lettuce does.