I worked in a community farm where they were put in the daily stirfry. Just use them whenever you would use any green leafy vegetables. The most basic way, give a quick stir fry until they wilt, ad some tamari and serve.

Chop in food processor, then dress as you would salad or slaw; or add to soup pot; or heat with spoonful of water for a cooked vegetable, perhaps poaching eggs in it.

As a salad, I might add a home-made mayo; a boiled salad dressing; or a dressing of good oil, lemon or lime juice, salt, and perhaps a drizzle of honey.

Cooked, butter and salt would be nice. Chopped onion, garlic, or perhaps a little minced ginger could be added.

I might steam eggs in nests of finely chopped kale (or any greens), with a spoonful of water, a piece of butter, and a dab of coconut oil...covering with a lid during cooking.

Fresh dill would be good.

Kale will continue to grow through the early snows of winter. A remarkable vegetable, known for its calcium content, I believe.

Enjoy!

F.

Garlicky Kale with New Potatoes

1 large bunch of kale or collard greens
24 small new potatoes (2 lbs.) scrubbed
1 Tbs olive oil
1 small onion
3-4 cloves garlic, crushed
1/4 to 1/2 C water
Juice of 1/2 lemon to 1 lemon, to taste
Salt and pepper to taste

Remove stems and thick midribs from greens. Discard stems; midribs may be finely diced and used if desired. Rinse greens several times to make sure that all sand and grit are removed.

Steam or microwave potatoes in skins until tender. When cool enough to handle, cut in half. Meanwhile, in large pot or stir-fry pan, heat oil over medium heat. Add onion and garlic and cook, stirring frequently, for 2-3 minutes. Add greens, cover and steam until just tender, adding 1/4 to 1/2 C water as needed (steaming time varies greatly, so check frequently, but a good estimate is 10-15 minutes). Drain and transfer to colander. Remove and discard garlic.

When cool enough to handle, squeeze out excess liquid.

In a serving bowl, combine chopped greens, potatoes and lemon juice; toss to mix. Season to taste with salt and pepper and serve.

Makes 6 servings.


http://www.all-creatures.org/mhvs/nl-1998-su-ca.html



GREEN SOUP


1 big bunch chard
1 bunch kale
1 bunch green onions, sliced
1/2 bunch parsley
1&1/4 L water
1 teaspoon salt, more to taste
1 large potato
2 onions, chopped
2-3 cloves garlic, finely chopped
2&1/2 teaspoons olive oil
3-4 cups vegetable broth (or chicken broth)
1 tablespoon lemon juice, more to taste
fresh ground black pepper
pinch of cayenne

Wash the greens thoroughly, then cut the chard and kale off their stems and slice the leaves. Combine the chard, kale, green onions, and parsley in a soup pot with the water and salt. Peel the potato, or just scrub it well if you prefer, cut it into big pieces and add it to the pot. Bring the water to a boil, turn down the flame, and let it simmer for about half an hour. Meanwhile, heat the olive oil in a non-stick pan and cook the chopped onions in it slowly, with a sprinkle of salt, until they are golden brown and soft. This will take up to forty-five minutes - don’t hurry; you only need to give them a stir once in a while, and it’s the slow cooking that develops the sweetness. If you like, you can deglaze the pan at the end with a bit of Marsala or sherry - not required, but a nice touch.

Add the caramelized onions to the soup. Put another teaspoon of oil in the pan and stir the chopped garlic in it for just a couple of minutes, until it sizzles and smells great. Add the garlic to the pot and simmer everything together for a few minutes more. Add enough broth to make the soup, and puree it in the blender in batches. Don’t overprocess; anything with potatoes in it can get slimy if you work it too much. Return the soup to the pot, bring it back to a simmer, and taste. Add salt as needed, grind in a little black pepper, add a pinch of cayenne, and a tablespoon of lemon juice. Stir well and garnish as you wish.


http://www.abel-cole.co.uk/Content/Recipes/Kale.htm


one more form this smae link:

KALE, LENTIL AND PEPPER STIR FRY


350 g kale
1 pepper
1 onion
2.5 cm piece root ginger
2 tablespoons sunflower oil
2 tablespoons sesame oil
1 garlic clove peeled and crushed
400 g lentils, ready to use
2 tablespoons sesame seeds, toasted

Sauce:

1 teaspoon dark soy sauce
1 tablespoons chilli sauce
3 tablespoons water
1 teaspoon lime juice

Remove the stalks from the kale and discard. Shred the leaves. Halve, core and de-seed the pepper. Peel and thinly slice the onion. Peel and grate the ginger. To make the sauce, mix all the ingredients together in a small bowl. Blanche the kale and then drain. Heat the sunflower and sesame oils in a wok or deep frying pan. When hot, stir-fry the pepper, onion, ginger and garlic over a high heat for 3 minutes. Add the kale together with the lentils and sauce. Stir well, cover and cook over low heat for 3-4 minute until the vegetables are tender. Scatter over the sesame seeds and serve at once.




Enjoy!

MadArt (ist)