Kale ‘n’ Apples

1 bunch kale, rib removed and chopped 
2 tart apples, diced
1/2 onion, diced
2 T olive oil
2 T balsamic vinegar
¼ cup apple cider
2 T lemon juice
¼ cup diced fennel (optional)

In a pot, saute onions and fennel in oil (about 5 minutes). Add kale, apples, lemon juice, and apple cider. Stir and cover until kale begins to wilt (about 3 minutes). Turn off the burner and toss with balsamic vinegar.

Ginger Kale

1 large bunch kale (about 1 pound) stems removed, leaves cut into strips 
2 large cloves garlic, minced
1 Tbs minced fresh ginger
2 Tbs olive oil
juice of 1 lime
1 Tbs butter freshly ground pepper
1 medium onion, chopped

In a large skillet or wok, heat oil and butter, add garlic, onion, and ginger, and sauté until onion is softened. Add kale and ¼ cup water and cover. Cook over low heat stirring occasionally until kale is just tender.

Sprinkle with lime juice and toss. Grind fresh pepper over kale and serve.

Raw Kale, Squash and Turnip Salad

2  zucchini or summer squash
1 bunch kale, chopped
2 med. Hakurei turnips, julienned
2 pearl onions, thinly sliced
1/3 cup cider vinegar
3 Tbs. dill
1 Tbs. Maple syrup
salt to taste

Slice the squash lengthwise with a peeler and place the ribbons in a bowl.

Toss with turnips, salt and let sit and wilt while preparing the kale.

Salt the chopped kale and massage for 5-10 minutes until tender.

Add the kale to the squash and turnips, then toss with remaining ingredients.

Let marinate for an hour, stirring occasionally to coat the veggies with the vinegar. Add salt before serving if needed.

Fennel Bean Salad

1 fennel bulb, finely diced
4-6 tomatoes, seeded, juiced drained, and diced
3 cups cooked white beans or cooked fresh shell beans
1/2 cup crumbled feta (or tofu ricotta)
5 kale or chard leaves finely chopped
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Combine first 5 ingredients. Toss to mix. Add remaining ingredients and toss again.

Wheat Berry Salad with Greens and Beets

What berries have a flavor that is very nutty and sweet, and make a wonderful grain salad.

3 medium beets 
6 tablespoons olive oil
Salt and Freshly ground pepper
2 cups whole wheat berries
1 bunch kale or 2 cups spinach
2 tablespoons sherry vinegar or other vinegar
1⁄2 cup minced shallots
1 tablespoon finely chopped sage, or 1 tsp if dried
2 garlic gloves
1⁄2 cup dry white wine

Pre-heat oven to 400 degrees and roast chopped beets until tender. Bring wheat berries, 5 cups water, and 1⁄4 teaspoon salt to a boil. Cook over medium heat until tender, about 25-30 minutes.

Remove stems from kale, slice leaves, and add to pot with wheat berries (or chop and add spinach or other greens if using). Cover and remove from heat. Steam until wilted, about 5 minutes. Drain and mix in a bowl with beets, vinegar, and 2 tablespoons olive oil. Use salt and pepper to taste, toss.

In a medium skillet heat 2 tablespoons olive oil, add shallots and a pinch of salt and cook over medium-high heat for 3-4 minutes or until brown. Add the sage and cook for one minute, add garlic and cook for an additional minute while stirring. And wine and simmer, while continuing to stir, until evaporated. Add to salad, toss, and serve. Can be made ahead and refrigerated.

Magnificently Green Kale Soup

From Sarah Voiland, 2013 

3/4 lb. Kale (about 1 bunch) or other greens
7 cups water
3/4 cup cashews, preferably soaked in water overnight
1 tbs. butter or olive oil
1 medium onion
2 cloves chopped garlic (optional)
Pinch of nutmeg
2 tbs. beer (optional)
2 tbs. chopped fresh parsley (optional)
1 tbs. lemon juice
Salt and pepper to taste

Chop the onion and sauté in butter until caramelized. Add the garlic (if using) and cook for a minute. Puree kale in six cups of water and add to pot. Puree cashews with a cup of water and add to pot along with beer, nutmeg, lemon juice, parsley, and salt & pepper.
Simmer for 20 minutes, adjust seasoning, and serve it hot.