Kale is a super green. Please don't say "what the heck do I do with kale?" because holy moly, it can go in anything. And unless you are adverse to all things green, then you'll like kale. It is in the same family as brocolli and has the same super nutrients that contain anti-cancer chemicals as well as a slew of vitamins.
QUICK IDEAS: chop in your food processor and add to your eggs; make a pesto out of it; blanch it and freeze enough to last you through the winter
Potato and Kale Soup: serves 4-6
From Farm-Fresh and Fast
2 tbsp olive oil
2 onions, chopped
4 cloves garlic, chopped
6 potatoes, cut into bite-size pieces
Water to cover vegetables
3 cups chopped kale
Sea salt to taste
1 carrot or golden beet, shredded, for garnish
1) Heat oil in a large stockpot and sauté onions and garlic until softened.
2) Add potatoes and water to cover. Bring to a boil, skimming off any foam that arises.
3) Reduce to a simmer and cook for 10 minutes. When potatoes are fully cooked, puree with immersion blender, then add kale and salt to heat through.
4) Top with garnish and serve.