Sesame Kale Salad
Remove kale leaves from stems.*
Chop kale into small pieces or strips.
Dressing:  Whisk together 2 parts sesame oil with one part apple cider vinegar or lemon                                     juice.  Add salt to taste (do add salt—it helps soften the leaves).
Drizzle dressing over kale and toss to coat.
Sprinkle salad with sesame seeds
Eat immediately or after chilling. 

*If you don’t like chewing on kale stems, you can always use them for a soup stock:  Boil alone or with other vegetables.  After boiling for a while, remove the stems.  Cool the water and freeze in containers for later use.

Oregon Hash

• Brown an onion and mushrooms (half pound)
• Chop 1 – 2 bunches of kale
• Add kale to pan and wilt (4 – 5 min)
• Add drained can of sliced beets or fresh if available
• Top with crumbled blue cheese or parmesan at serving time
• Top with toasted chopped walnuts or hazelnuts

I was talking with a customer the other day (!) about what she does with kale and she reminded me of
The Art of Braising.
Season the main ingredient --HOW ABOUT KALE OR THINLY SLICED POTATOES AND CARROTS-- with salt and pepper.
Heat a few tablespoons of oil and/or butter over the stovetop in a heavy pan or whatever fry pan you have handy.
Saute the main ingredient of choice on medium-high heat until the potatoes brown or the kale wilts.
Add cooking liquid (water, stock, wine, juice or some combination) to the half-way point of the main ingredient.
Cover and reduce the heat to a low simmer.  Check after a few minutes to see if the liquid has been absorbed and everything is tender.

Braised Vegetables – Apparently the science of braising is the same as meat except that instead of breaking down muscle fiber, “the moist heat breaks down the vegetable's cellulose and expands its starches. The fibers soften giving the vegetables an incredible texture and flavor depending on the cooking liquid you are using.”  -www.reluctantgourmet.com    This technique is not as useful with chard.  Better for kale because there is more tough fibrous stuff to break down.   If not this week, you will all have plenty of chances to braise kale.

Kale with Bacon

Bunch of kale, washed with stems removed
Slice of bacon, chopped
1 teaspoon onion powder or 1 T minced onion or garlic
1 T apple cider vinegar
1 T olive oil
salt and pepper to taste

Pour water into your favorite skillet to a depth of 1 inch and bring to a boil.  Add kale, cover and cook over high heat until wilted but still bright green, about 5 minutes.  Drain and rinse with cool water.  Saute bacon in same skillet until crisp.  Remove with slotted spoon and drain on paper towels.  Add onion or garlic to the bacon fat and cook 2 minutes, stirring constantly.   Whisk in the vinegar and oil.  Add drained kale to the skillet and toss to coat.  Season with salt and pepper.  Sprinkle the bacon pieces over top.

Irish kale Colcannon

Colcannon recipes commonly call for cabbage and copious amounts of butter.  This lightened version (from About.com) skips the excess fat and gets a nutrient boost from kale, another traditional—if lesser known—addition to the nutmeg-accented Irish potato dish.
Serves 4.  Prep: 10 minutes  Cook:  20 minutes

Ingredients:
1 bag of Peasants’ Plot potatoes, blue or otherwise, washed and cut into 1 –inch pieces
2 bunches of kale, rinsed with the tough center stems removed, chopped
1 T butter
½ c. milk or soymilk
¼ to ½ teaspoon nutmeg to taste
sea salt to taste

Place the potatoes in a large saucepan and add enough cold water to cover by 1 inch.  Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are tender, about 15 – 20 minutes.
While the potatoes are simmering, melt 1 teaspoon of butter in a deep skillet over medium-high heat.  Add the kale and saute until wilted and bright green, about 3 – 5 minutes.  Remove from heat and set aside.
When the potatoes are tender and easily pierced with a fork, remove from heat and drain, Return the potatoes to the saucepan and mash with a fork.  Add the tablespoon of butter, milk, and nutmeg, and continue to mash until the ingredients are well incorporated and the potatoes reach your preferred consistency. 
Mix in the kale and taste for seasoning.  Transfer to a serving dish and enjoy!

White Bean/Kale Stew

2 c. beans, soaked in 3:1 water:bean ratio
2 T salt
2 T butter

Phase I veggies:
1 carrot diced
1 celery diced
1 onion diced
2-4 garlic cloves

Phase II veggies:
1 ½ c. tomato puree
1 c. roasted red peppers, chopped
1 bunch kale, chopped

2 bay leaves
1 T thyme
1 t red chili flakes
1 c. cream
1 ½ c. goat cheese

Bring beans to boil over medium high, skim foam and simmer, adding salt.  Simmer for one hour.  Meanwhile, sauté carrot, celery, onion, garlic.  Add Phase II ingredients and cook for 5 minutes.  Sitr beans and their broth into mixture, add spices and cook 20 minutes

Kale Chip Recipe for Kale of all Kinds

De-vein the leaves and cut them into 1' squares.
Toss them in a bowl with a crushed garlic clove and about a tablespoon
of olive oil (per pound of veg) to coat lightly.
Preheat oven to 375.
Sprinkle with sea salt and spread the pieces on a flat baking sheet.  Bake for 6 – 8 minutes, watching closely.

Layered Kale Casserole – Broccoli & Company

1 ½ cups cooked brown rice
1 cup shredded cheese, your choice, or cottage cheese
¼ cup minced green onions or chives
1 tsp Worcestershire sauce (Annie’s makes a good one)
¼ cup skim milk (OR 2% if Organic Valley)
¼ tsp thyme
¼ tsp ground sage
¼ teaspoon rosemary
salt and pepper to taste
 2 cups chopped kale

Todd is in love with this recipe.

Preheat oven to 375 degrees. Oil a 1 1/2 –quart covered casserole dish.  Mix all ingredients except kale in a bowl.  Place half the kale in prepared casserole dish and spread rice mixture over evenly.  Cover with remaining kale.  Cover and bake 15- 20 minutes, until cheese is melted and bubbling.  Makes 4-6 servings, for real.

It really is revolutionary because it's yummy, healthy, and easy!

The first time that I made this recipe I ate the whole bunch of kale crispified like potato chips.

You can crumble it on salads, casaroles, or anything you can think of. You can use it as a bed for couscous, rice, stuffed peppers. Use your imagination!

Kale is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Dietary Fiber, Protein, Thiamin, Riboflavin, Folate, Iron, Magnesium and Phosphorus, and a very good source of Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Calcium, Potassium, Copper and Manganese.

1- Julia says. "lather kale leaves n olive oil". I used an olive oil sprayer to use as little as possible. Don't sweat the fat content, vitamins A and K are fat-soluble.

2- shake a bit of sea salt on them

3- bake in a 350 degree oven for about 10 minutes or until crispy

4-eat them