Do you like kale? Well, you should. Now there’s a whole book devoted to it; The Book of Kale by Sharon Hanna.

This book will enlighten you on:

1. The history of kale
2. The benefits of consuming kale
3. Tips for growing your own kale
4. Getting your kids involved in nurturing kale
5. Information on kale and recommended varieties

*Fun Kale Fact:  For full health benefits of kale, it should be cooked before consumption. Kale keeps a tight hold on its goodness and heat helps the release of pigments, which allow for better absorption after digestion.

The second half of the cookbook is a plethora of recipes that allow you to add kale to breakfast, lunch, dinner and snacks, oh, even desserts. Here is a sample below:

Savoury Kale Muffins

• 2 eggs
• 1 cup cottage cheese
• 1 teaspoon dried dillweed
• 3 tablespoon minced onion, shallots or chives
• Pinch cayenne
• 3 cups kale leaves, loosely packed
• 1 1/2  cups flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• Cheese (optional) for topping

In a medium bowl, beat eggs until foamy. Add cottage cheese, dillweed, onion and cayenne, mixing only to combine.

Preheat oven to 375F.

Place kale in the bowl of a food processor. Pulse a couple of times until the kale is chopped very finely. Squeeze excess moisture from the kale and add to cheese mixture.

In a medium bowl, sift flour, baking powder and salt. Add wet mixture to dry ingredients, stirring only enough to blend, a few lumps are okay. Spoon into greased or non-stick muffin pans. Add a small piece of cheese to the top of each muffin if desired.

Bake about 20 minutes or until tops are lightly browned.

Makes 12 muffins