Kale

Kale, chicken broth and onions: cook the onion, heat broth, and wilt the kale

KALE AND TOMATOES WITH PASTA SHELLS 

Prep time:  20 minutes
Cooking time:  12 minutes
Yield:  5 servings

2 tablespoons olive oil
1 large yellow onion, diced
2 cloves garlic, minced
1/4 cup red wine to taste
1 red bell pepper, diced
1 teaspoon salt
Freshly ground pepper
1 pint cherry tomatoes, halved, or 2 large tomatoes,
chopped with liquid 
1 bunch kale leaves, coarsely chopped 
2 tablespoons fresh basil, coarsely chopped 
1 pound medium shells, farfalle or penne, cooked 
Grated Parmesan cheese or vegan substitute

Heat oil in large skillet over medium heat. Add onion and garlic; cook until soft and fragrant, about 3 minutes. Add wine, bell pepper, salt and pepper to taste; cook until bell pepper softens, about 5 minutes. Add tomatoes; cook about 2 minutes.
Add kale; leaves will overflow but try to mix as well as you can; kale will shrink. Cook until leaves are soft but not soggy, about 6 minutes. Add basil; cook about 1 minute.
Toss kale-tomato mixture with pasta. Season with additional salt and pepper if desired. Top with cheese.
Per serving without cheese: 330 calories, 17 percent of calories from fat, 6g fat, 0.8 g saturated fat, 0 mg. cholesterol, 59g carbohydrates, 20g protein, 410 mg sodium, 4.2g fiber.

SIMPLE KALE SOUP #1
Fast, easy, nutritious and tasty.
Heat pure water and season with veggie or chicken style bullion cubes or use veggie stock you have made yourself. Season until it tastes good to you. I like to add a couple or more slivered garlic cloves. In the meantime, prepare your kale: wash it well and shred it finely with a very sharp knife.
Into a blender put the hot liquid, shredded kale and a tablespoon or two of tahini (sesame butter) and blend till it is as smooth as you like it. Careful blending hot liquids! You may have to blend in batches, depending on how much you are making. Let each person season with sea salt, dulse flakes, freshly ground black pepper, etc. at the table.

KALE SOUP #2
More substantial, more warming, creamy and good.
Dice a couple of red potatoes, some onion, garlic. Saute in a little water or olive oil till potatoes and onions soften and brown a bit then add water or bullion stock and whatever seasonings you like, just to cover. Cook until potatoes are very tender. Add shredded kale (prepare as above).
Blend till smooth or leave as is, whatever you prefer. Just before serving, stir in plenty of mushrooms which have been sauteed in a little olive oil (or butter).
NOTES: Both of these soups are delicious and creamy with no dairy products used to achieve the creaminess. Great with a slab of crusty bread and maybe a dab of grated carrot salad on the side. Nice color contrast.

Not in the mood for soup? Shredded kale that has been sauteed in a little olive oil with garlic and mushrooms is also excellent piled atop a baked potato.
It's very high in vitamins and minerals, very inexpensive to buy and that color is so nice on the eyes!

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