Kale is a leafy green vegetable that's packed with vitamin A, vitamin C, and calcium. It's also a good source of fiber. Kale should be washed, stored, and prepared like other greens. Kale can be sauted, steamed, or braised. It also tastes great in stir-frys, salads. soups, and stews.
(Info from WHFoods.)

How do I keep my greens fresh?

Fresh greens are crisp, without slimy dark spots.
Store greens without washing, wrapped in brown paper or a slightly dampened dishcloth or paper towel. You can then place the bundle in a plastic bag, but leave it open and then put it in a drawer in the fridge.

How do I clean greens?

• Wash greens very well to remove grit and mud. Don't wash greens until you are ready to use them.
• Prior to cleaning greens, any wilted or yellow leaves should be removed.
• Dunk them in a sink full of lukewarm water. Pull apart leaves that are bunched together. Cut away coarse stems. Peel and reserve stems of greens that have soft innards. Push floating leaves around in the water a few times. Lift the leaves from the sink and put leaves in a colander (drainer).
• Wash out the sink and fill it again. Fill with leaves, pushing them in and out the water again. Let them float briefly.
• Repeat. Never let the water drain with greens in the sink. Put greens in a colander.

How do I cook greens?

Keep in mind that greens reduce lots when cooked, so you may need to cook a larger volume than you think.

Traditionally, greens are boiled or simmered very slowly for an extended period of time until they are quite soft. This softens the texture and decreases some of their bitter flavor. Remember that the health benefits of greens will be diminished the longer the greens are cooked, so it's healthiest to cook them only until they are just tender. Greens can also be steamed, microwaved, added to soups, salads, stews, and other dishes.

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

1. 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.
2. 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.
3. When cool enough to handle, squeeze out excess liquid.
4. In a serving bowl, combine chopped greens, potatoes and lemon juice; toss to mix. Season to taste with salt and pepper and serve.

(Recipe from All Creatures.)

Portuguese Kale and Potato Soup
Recipe from CancerProject.org.

Serves 8

• 4 cups water or vegetable broth, divided
• 1 onion, chopped
• 10 garlic cloves, minced
• 1 chipotle pepper in adobo sauce, seeded and finely chopped
• 2 russet potatoes, peeled and chopped
• 1/2 teaspoon salt (optional)
• 4 cups kale (stems removed and finely chopped)
• 1 cup crushed tomatoes or tomato sauce
• 6 ounces Gimme Lean sausage style, or other sausage-style meat substitute

1. Heat 1/2 cup water or broth in a large pot and add onion, garlic, and chipotle pepper. Cook over high heat, stirring often, until onion is soft, 3 to 5 minutes.
2. Add remaining 3 1/2 cups water or broth, potatoes, and salt, if using. Bring to a simmer, then cover and cook, stirring occasionally, until potatoes are tender when pierced with a knife, about 20 minutes.
3. Add kale and crushed tomatoes or tomato sauce. Stir to mix. Cover and cook until kale is tender, about 5 minutes.
4. Crumble vegetarian sausage into the soup, stir to mix, and heat until very steamy.

Kale and Toor Dal

Recipe from the Fat-Free Vegan Kitchen.

• 1 cup toor dal* (may substitute red lentils)
• 4 cups water
• 1 bunch kale, washed, center rib removed, and sliced or chopped
• 1 tsp. canola oil
• 1 tsp. cumin seeds
• 1 tsp. black mustard seeds*
• 1 tsp. chopped garlic
• 1/2 tsp. coriander*
• 1/2-1 tsp. red chili pepper or cayenne
• 1/2 tsp. ground cumin*
• 1/8 tsp. fenugreek*
• 1/4 tsp. asafetida*
• 1/8 tsp. freshly ground black pepper
• salt to taste

1. Cook the dal in the water until it is soft, about 30-40 minutes. Use a blender or hand blender to completely puree the dal in its water. Set aside.
2. In a deep skillet or wok, heat the oil over a medium-hot burner. Add the cumin and mustard seeds and the garlic, and cook for one minute. Add the kale and stir. Add one tablespoon water and cover the pan. Stir every minute or so, and cook until the kale is wilted, about 4 minutes.
3. Add the dal and remaining ingredients to the kale. Cover and cook for about 10 minutes. Serve over rice.

*You can find these foods and spices at Indian grocery stores. According to a listing of such stores, there's one at 1228 Fulton St. btw Nostrand and Bedford called Taj Grocery, but I haven't been there yet to confirm.

Kale and Walnut Pesto

Selected by Kathleen. From Farmer John’s Cookbook.
This version of pesto is particularly good over roasted potatoes, but it works great over pasta, too. If you plan to freeze it, add the cheese only after the pesto has thawed, when you are ready to serve.
Makes about 1 cup

• 1/4 cup chopped walnuts
• 1 tablespoon plus
• 1/2 teaspoon salt, divided
• 1/2 pound kale, coarsely chopped
• 2 cloves garlic, minced
• (about 1 teaspoon)
• 1/2 cup extra virgin olive oil
• 1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
• freshly ground black pepper

1. Toast the chopped walnuts in a dry, heavy skillet (preferably cast iron) over high heat, stirring constantly, until they start to brown in spots and become fragrant. (Be careful not to overtoast them, as they will burn very quickly once they are toasted.) Immediately transfer the walnuts to a dish to cool.
2. Bring two quarts of water to a boil. Add 1 tablespoon salt, then add the kale. Cook kale until tender, about 10 minutes. Drain.
3. Put the garlic, walnuts, and kale in a blender or food processor; pulse until well combined. With the blender or food processor running, pour in the olive oil in a steady, smooth, pencil-thin stream.
4. When the ingredients are thoroughly combined, transfer to a bowl. Stir in the Parmesan, remaining 1/2 teaspoon salt, and pepper. Serve hot.

Kale Chips

From VegWeb.com
A great alternative to greasy potato chips!

• 1 bundle of kale
• Kosher salt to taste
• olive oil spray

1. Preheat oven to about 350 degrees.
2. Wash kale and tear leaves into chip size pieces.(Leave stems)
3. Spray cookie sheet and kale pieces LIGHTLY with olive oil spray.
4. Sprinkle lightly with Kosher salt.
5. Bake until edges turn slightly brown and chips appear crispy.
6. Enjoy!