I eat it at least once a month. There is a Dutch recipe and it's the main ingredient. I buy it canned, my parents grow it, then freeze it.

I boil a big pot of potatoes with two rookworst (smoked sausage) sausages. Remove the sausages, then mash the potatoes. Meantime, I heat a large can of Kale, then strain them really good and then toss it in the food processor and process so it's not so coarse. Mash the kale with the potatoes adding a little milk and butter.

Serve a big heaping lump forming a 'volcano' on the plate. In the hole of the 'volcano', pour gravy. Each person gets 1/2 the sausage ring (I cook 2 for the 4 of us). Cut a piece of sausage, scoop some potato/kale on the meat, dip in the gravy and devour! It's loaded with vitamin K, which helps heal the body. I make sure to eat this one or two days before I donate blood.

My dad tells me the Dutch call this a 'poor mans meal'. It's called Boerenkole.

I've never cooked with it. I always eat it raw.

I do--in fact, I just bought some today. It's a little milder than a lot of greens. This week I'm using it to make Zuppa Tuscana soup. Hopefully, it will turn out like we get at Olive Garden.

It's also good if you saute it in a little olive oil with minced garlic added.

We have to watch how much kale or any dark leafy vegetables we eat since Harry's on Coumadin. We sure enjoy it when we do have it though.

We love cooked kale, with a little vinegar and salt and pepper. One of my favorite greens.

I love kale. My favorite way is in a raw salad. Rub kale with a little bit of olive oil and salt and let it sit for a few minutes. It tenderizes it and takes away some of the bitterness. Then massage in some avocado and sprinkle with lemon juice. It's light, creamy and delicious.

When I was growing up, my mom cooked any and every kind of greens available. Kale was the only one I liked, and that had to be the Curly Kale, not the flat variety.

Overtime, I had kinda forgotten about kale, until a friend gave me a recipe for Black-eyed Pea Soup. One of the ingredients is kale. I have found canned, no frozen. A few days ago I saw beautiful fresh kale at Kroger. I didn't get any, just because I've gotten spoiled to using the canned. Shame on me!

Sue

Ingredients : Kale Chips
1 bunch kale 1 tablespoon olive oil 1 teaspoon seasoned salt
Directions
Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.

What took you so long, Monica? LOL

The Portuguese make a wonderful soup with kale and beans. The classic recipe uses sausage, onions, and garlic, but my version omits the sausage. Sometimes I just saute kale with onions and garlic. I've done other things with it, too, including salad. We used to grow several different kinds.

tee hee, alisande :o)

I enjoy kale!

Donna, I make kale chips too and eat the whole batch. DH doesn't like...goodie, more for me.

It is my new favorite green vegetable!

I buy it fresh and put it in a soup I make. Yummy.

I love it so much I have a whole garden bed devoted to it. There are many different kinds of kale so experiment a little more with the different varities.........my favorite way is to just saute it with a little garlic in olive oil till just tender.

love love love kale, Hadn't eaten it for years , watched a chef using it and went out and bought some the next day. Love it raw, but going to try the chips.

I made a salad to go with dinner tonight and it has kale in it. Chopped kale, chopped spinach, basil, cannollini beans, a little left over pasta, onion, garlic, tomato and vinegar and oil dressing......I've tasted it already and it's delish.

Kale is supposed to be a fantastic source of all sorts of good things for you. I can find only the leathery kind in our stores. Tried it julienned in soup, and it was ok. Still leathery.

I like it in soup! I use fresh kale and slice it (across the leaves) in pretty thin slices.