To the list member who asked how to use kale:
I've gotten in the habit of using it in soups.
For example, I'll quickly sauté diced/chopped carrots, celery, onion and
garlic as my base vegetables. Add 4-6 cups of water with bouillon of your
choice (you could also use an equal amount of vegetable broth).
I'll then add a can of "recipe-ready tomatoes," seasonings (basil, hot
pepper flakes, etc.), and a can of cannelloni beans (these are the white
ones but you could substitute your favorite).
The last step is to chop or roll and chop the kale leaves and add them to
the boiling mixture. Cooking time depends on how well done you like your
vegetables.
Also, since I'm cooking for one, I often won't add the greens to the big
pot of soup. Instead, I'll chop up the kale and store in a zip-lock bag in
the fridge, adding a handful or so to each smaller potful of soup I reheat
for my meals throughout the week.
I've also substituted mustard greens, which have a "peppery" taste uncooked . I thought there wasn't a noticeable difference between the two when they
were cooked.
Hope this is helpful,
Susan
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