I have grown to love kale. I thought it was a bit bitter when I first started cooking with it a few years ago, . I've found that the moment lemon juice is added, that bitterness isn't so dramatic. Kale is full of all things good for your body. . .water, vitamins, fiber. I prefer the "Dino" variety, but also like the "Curly" kind.
My first introduction to kale was when my girlfriend, Mia, got me into drinking green smoothies. I have to admit that I don't LOVE green smoothies. . .I tolerate them because I know they are good for me, especially the day after I've indulged too much. I have a Vitamix and it is the king of all blenders. . .the thing blends anything.
Handful of kale
1/2 or whole peach, apple, pear (or strawberries)
squeeze of 1/2 lemon
1/2 cup or more water
Combine in blender and blend until smooth.
red pepper flakes (optional)
Saute a bunch of kale in a saute pan on high with a couple tablespoons of water. Kale is done when color turns. Do not overcook, or it will be mushy. Drizzle with a little olive oil, salt, pepper, and 1/4 or 1/2 a lemon.
kale leaves-torn from stem into large pieces
1 tbsp olive oil
sea salt to taste
Combine above in a large bowl. Spread on baking sheets and bake at 300 degrees for 20 minutes. Add additional salt if needed. Best if eaten day of baking.