Anonymous wrote:This kale doesn't look great when you cook it down, but it tastes really good.

http://allrecipes.com/recipe/sweet-and-savory-kale/detail.aspx

OP here. Thanks for all the replies. I made this recently, and it was really good.

Anonymous wrote:Spinach, kale, and chard are all great in frittatas. Also, here's a good kale and quinoa recipe from food52: http://www.food52.com/recipes/2434_one_pot_kale_and_quinoa_pilaf

mmmm - made this the other night, but only found beet greens, not kale, in the grocery - delicicious!

I like them in specialty tacos. I made a version of these with swiss chard and they were really good http://www.marthastewart.com/349043/beans-and-greens-tacos-goat-cheese

And believe it or not, just sauteed nicely with a little salt is good.

Or one of my favorite ways is a standard Italian method, works with any of the milder, more tender greens (remove ribs from kale or chard though), saute a little onion and garlic in olive oil, when the onions are translucent, add a few pine nuts and toast in the pan, then add your greens (still wet from being rinsed). Toss in the pan until wilted. Turn off the heat and add a little goat cheese or feta or ricotta and mix. You can also add raisins, but if you do, put the raisins in some water and microwave for 30 seconds so they get plump. Super yummy.

Spinach and kale mixes in well with just about anything. Mix it in with meat sauces and tomato sauces, put on pizzas, mix in with meatloaf, meatballs, etc.

You can make a white pizza (olive oil/cheese) and top with spinach, feta, and tomato and top with more cheese.

Many soups use spinach or kale as well.

Got this recipe from another thread and made it this weekend. Super yummy!

Spinach and Field Greens Pie (based off a Whole Foods recipe with our own modifications)
1 bag fresh spinach
1 very large tub of field greens or whatever greens you prefer
4 tbs olive oil
1 leek minced
1/2 tsp red pepper flakes
¾ cup crumbled feta (we like to put in a little more)
¾ cup grated pecorino or parmesan (we like a little more)
1 egg
½ cup golden raisins
½ cup pine nuts
The original recipe calls for you to make your own crust but we just use a Pillsbury one.

Rinse and coarsely chop the greens (I don’t chop but DH does). Heat water in a pot and add half the greens. Cook for 5 mins or until wilted and tender. Stir in remainder of greens. Cook, covered, until all are tender. Drain well, pressing to remove any excess water.

Heat 2 tbs olive oil in a large skillet. Add leak and sauté until tender. Add remaining 2 tbs olive oil, greens, and red pepper flakes. Cook for 3 mins. Remove from heat and cook briefly. Stir in feta cheese, pecorino or Parmesan cheese, egg, raisins, and pine nuts. Season with salt and pepper.

Put in pie crust and bake for 30-45 mins.

Enjoy!

I add them to breakfast smoothies. I drink a big green smoothie every morning and though it looks healthy (and is), it tastes just like a fruit smoothie. Depending on what kind of texture/how cold you want it, you can use frozen or room temp/defrosted fruit. My basic recipe is a half banana, a bunch of berries, a lot of greens, some yogurt or kefir, and water. Sometimes I add in flax or chia seeds.

Kale slaw made with fresh kale is also good--very thinly shredded and it's great. There are lots of recipes out there, google kale slaw.

The miso dressing that is in the recipe is really good over any type of cooked greens.

http://www.justbestrecipes.com/sauce/greens-with-tangy-miso-dressing.html

I also second the recommendation for putting raw kale in salads.

Try this white bean and kale soup: Saute some finely chopped onion, celery, garlic, and carrot in a little olive oil. Add a little sausage or bacon if you like. Add chicken broth, season to taste, a can or two of rinsed white beans, and some chopped kale. Yummy.