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

Who wants to cook these days? It’s too hot and humid. So a salad is perfect….. I recreated the salad from a great local restaurant called Windsor.  Here is my version.

• 1 small bunch kale, rinsed well, ribs removed and chopped chiffonade
• 1/2 cup corn kernels
• 1/2 cup sugar snap peas, chopped on the diagonal
• 3/4 cup shredded carrot
• 2 tablespoons roasted sliced almonds
• 2 tablespoons dried cranberries
• 2 tablespoons goat cheese or feta
• Your favorite salad dressing

Combine all ingredients and toss with the dressing.

Serves 2

This delicious dish is from the cookbook Cooking from the Farmer’s Market.

• 1 pound pasta
• 1 tablespoon olive oil
• 1 teaspoon minced garlic
• 1/2 teaspoon red pepper flakes
• 1/2 cup (4 ounces) chicken broth
• 2 bunches kale (preferably dinosaur kale), stems removed and leaves cut into 1-inch pieces
• Salt and freshly ground black pepper
• ¾ pound linguica-style sausage (I used chicken sausage), sliced 1/2  inch thick
• 1 15 ounce cans chickpeas, rinsed and drained
• 1/4 cup (1 ounce) grated hard cheese, such as Parmesan

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to the package directions. Reserve 1 cup of the cooking water and drain the pasta.

While the pasta is cooking, in a large frying pan over medium heat, warm the olive oil. Add the garlic and red pepper flakes and sauté until fragrant, about 1 minute. Stir in the broth, kale, and a pinch of salt, Raise the heat to high, cover the pan, and cook until the kale begins to wilt, 1-2 minutes. Remove the cover and add the sausage. Continue cooking until the leaves are tender and the liquid has evaporated, 3-4 minutes more. Stir in the chickpeas and cook until heated through, about 2 minutes.

Add the pasta to the kale and stir to combine. Stir in 1/2 cup of the pasta water to moisten the mixture, adding more if needed.

Transfer the pasta to a serving dish and sprinkle with the cheese. Serve right away.

Serves 6-8

Here is another favorite frittata. Keep in mind that the cheese can be switched up along with other vegetables as well. This recipe is from the Orangette blog.

• 3 1/2 Tbsp. olive oil, divided
• 1 small red onion
• 4-5 oz. lacinato (also known as dinosaur) kale
• 7 large eggs
• 2/3 cup shredded sharp cheddar cheese, such as Black Diamond
• 1/2 tsp. Italian seasoning
• 1/4 tsp. salt, plus more to taste

Preheat the broiler of your oven.

In a 10-inch heavy ovenproof skillet warm 2 tablespoons of the olive oil over medium heat. Add the onion and cook, stirring frequently, until soft and translucent but not browned. Add the kale, 1 tablespoon of the oil, and a pinch of salt, and stir until just wilted. Reduce the heat to low, cover the pan, and cook for 15 minutes, stirring occasionally. The kale should be very tender, and the onions should have taken on a rosy brown color. Set aside.

Break the eggs into a medium bowl, and beat them well with a fork. Add the cheese and salt, and beat again to blend. Add the kale and onion mixture, tempering, and beat to mix well.

Wipe any burnt bits from the skillet, and add the remaining ½ tablespoon oil. Place the pan over low heat. When it is warm, pour in the egg mixture. If necessary, use the fork to gently push the kale around a bit, so it is evenly distributed. Cook over low heat until the bottom of the frittata is lightly browned – tease the edge up with a heatproof spatula and peek underneath – and the top looks mostly set.

Remove the pan from the heat and slide it under the broiler until the top is nicely browned, 30-60 seconds. Don’t walk away from it while it’s under the broiler; it cooks very quickly.

Cut into wedges, and serve warm or at room temperature, with additional salt, if needed.

Serves 4-6

An old standard updated with the addition of mushrooms and kale. This yummy version is from The Beekman 1802 Heirloom Cookbook.

• 3/4 pound kale, stems cut from leaves (about 5 1/2 cups)
• 8 ounces elbow macaroni
• 1/2 ounce (1/2 cup) dried porcini mushrooms, rinsed
• 3 tablespoons olive oil
• 4 garlic cloves, minced
• 3/4 pound cremini mushrooms, halved and thinly sliced
• 1/4 teaspoon dried thyme
• 1/4 teaspoon rubbed sage
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 1/2 teaspoons sweet smoked paprika
• 1 teaspoon salt
• 2 1/2 cups (10 ounces) shredded sharp Cheddar cheese
• 2 tablespoons unsalted butter
• 1/2 cup panko bread crumbs

In a large pot of boiling salted water, cook the kale for 5 minutes. With a slotted spoon, transfer the kale to a colander (keep the pot of cooking water at a boil). Run the kale under cold water to stop the cooking and then drain and squeeze out any liquid. Coarsely chop.

Add the macaroni to the boiling kale-cooking water and cook according to package directions. Drain.

Meanwhile, in a small bowl, combine the dried porcini with 1 cup warm water. Let stand until the mushrooms have softened, about 20 minutes. With your fingers, lift the mushrooms from their soaking liquid, leaving the grit behind. Line a fine-mesh sieve with paper towels, a paper coffee filter, or cheesecloth. Pour the mushroom-soaking liquid through the sieve into a bowl. Reserve the liquid. Coarsely chop the mushrooms.

Preheat the oven to 350F. In a 5-quart Dutch oven or other large, heavy-bottomed pot, heat the oil over medium heat. Add the garlic and cook, stirring frequently, until tender, about 2 minutes. Add the porcini and cremini mushrooms, thyme, and sage and cook, stirring occasionally, until the mushrooms have wilted and released their juices, about 5 minutes.

Stir in the flour and cook for 2 minutes. Add the mushroom-soaking liquid, milk, paprika, and salt and cook, stirring occasionally, until the mixture has thickened, about 5 minutes. Remove from the heat and stir in the cheese until melted. Add the macaroni and kale and toss to coat.

Transfer the mixture to a 9 X 13-inch glass baking dish or individual ramekins.

In a small skillet, melt the butter over medium heat. Add the panko and toss to coat. Scatter the butter crumbs over the mac and cheese. Bake for 30 minutes, or until the sauce is bubbling and the top is crunchy and golden brown.

Serves 8

A traditional Italian soup, but this version favors vegetables instead of sausage. Original recipe from Family Circle.

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, chopped
• 1 14 1/2 ounce can diced tomatoes with basil, garlic and oregano
• 2 14 1/2 ounce cans reduced-sodium chicken broth
• 6 ounce small pasta shells
• 1 teaspoon Italian seasoning
• 1 bunch kale washed, tough stems removed, cut into 1-inch pieces
• 2 cans small white beans, drained and rinsed
• 1 tablespoon tomato paste
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Grated Parmesan, for serving

Heat oil in a large pot over medium heat. Add onion and cook 5 minutes. Add garlic; cook 1 minute.

Stir in tomatoes, broth and 3 cups water. Bring to a simmer over high heat. Add pasta and Italian seasoning. Cook, stirring, 5 minutes.

Stir in kale; cook 5 minutes more. Reduce heat to medium and stir in beans, tomato paste, salt and pepper. Heat through.

Ladle into bowls; garnish with Parmesan.

Serves 8

Resolve to eat more vegetables this year! This recipe will certainly help you do just that. Featured as an award winning healthy casserole in Better Homes and Gardens, this dish is delish.

• 8 ounces dried whole wheat penne pasta (2 3/4 cups)
• 2 1/2 cups cauliflower florets (1/2 medium head)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 2 medium carrots, sliced
• 1 stalk celery, chopped
• 12 ounces kale, stems removed, leaves torn (12 cups)
• 1/2 cup frozen peas
• 1/2 cup frozen whole kernel corn
• 2 tablespoons Parmesan cheese, finely shredded or grated

Cheese Sauce

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup fat-free milk
• 4 ounces extra-sharp cheddar cheese, shredded (1 cup)

Preheat oven to 350 degrees F. In a large Dutch oven cook pasta according to package directions; add cauliflower during the last 4 minutes of cooking. Drain; rinse. Set aside.

In the same Dutch oven cook onion and garlic in hot olive oil over medium heat for 2 minutes. Add carrots and celery; cook just until carrots are tender. Add kale; cook just until wilted. Stir in pasta mixture, peas, and corn.

For cheese sauce, in a small saucepan melt butter; stir in flour, salt, and pepper. Add milk all at once; cook and stir until thickened and bubbly. Reduce heat; add cheddar cheese. Cook and stir until melted.

Stir sauce into pasta and vegetables. Transfer to a 2 1/2-quart greased casserole. Bake, covered, for 35 minutes. Uncover; sprinkle with the Parmesan cheese. Bake 5 minutes more.

Makes 6 servings.

Here is a nice salad featuring kale and butternut squash. I like to make a batch and take it to work for lunches. This recipe is from the blog, Tartelette.

• 1 1/2 cups quinoa (I used red)
• 3 cups water
• 2 teaspoons olive oil, divided
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 1/2 cups peeled, cored and diced butternut squash
• 1 1/2 cups roughly chopped kale (previously washed and cleaned)
• 2 teaspoons fresh thyme, chopped
• vinaigrette (recipe here)

In a large pot, bring the quinoa and water to a boil, reduce the heat and simmer, covered until all the water has been absorbed (about 20 minutes). Remove from the heat, fluff with a fork and place in a large bowl to cool for 20 minutes.

In the meantime, heat one teaspoons olive oil in a large skillet, add the onion and cook until it turns translucid. Add the garlic, butternut squash and kale. Cover with a lid and cook for about 10 minutes on medium-low heat. Remove the lid, check that the butternut squash is tender but not mushy or hard when you poke a piece with a knife. Add the thyme and continue cooking until the all the liquid creating by the cover has evaporated.

Let cool to room temperature. Gently fold the cooked quinoa and the cooked vegetables together along with the vinaigrette.

Serve room temperature or cold.

Makes 4 to 6 servings as a main dish.

The original version of the recipe calls for chicken, but instead I like to add the white beans. I just think the overall texture and flavor is better. Of course, some shredded parmesan cheese is great melted into this soup.

• 1 tablespoon olive oil
• 1 
cup chopped onion
• 1 
cup coarsely chopped carrots
• 2 
cloves garlic, minced
• 6 
cups reduced-sodium chicken broth
• 1 
tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
• 4 
cups coarsely chopped fresh kale (about 8 ounces)
• 1/4
teaspoon salt
• 1/8
teaspoon black pepper
• 1 15 oz. can white beans, drained and rinsed
• 1 
medium tomato, seeded and chopped
• 1/2
cup dry red lentils*

Add the oil to a large nonstick saucepan. Preheat over medium-low heat. Add onion, carrots, and garlic to hot saucepan. Cover and cook for 5 to 7 minutes or until vegetables are nearly tender, stirring occasionally.

Add chicken broth and dried basil (if using) to vegetable mixture. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in kale, salt, and pepper. Return to boiling; reduce heat. Cover and simmer for 10 minutes.

Stir in beans, tomato, red lentils, and fresh basil (if using). Cover and simmer for 5 to 10 minutes more or until kale and lentils are tender.

Note *If you wish to substitute brown or yellow lentils for the red lentils, you’ll need to increase the cooking time. Check the package directions for cooking times and add the lentils in Step 2.

Makes 6 servings

There are lots of ingredient variation opportunities with this recipe, I’ve listed some. So feel free to mix and match according to what you have on hand. This version is based on a recipe from the 101 Cookbooks blog.

• splash of extra-virgin olive oil
• pinch of fine grain sea salt
• 1 shallot, minced
• 3 cups cooked brown rice (or quinoa, or other grain)
• 1 cup corn, fresh or frozen
• 1 1/2 cups kale, spinach or other hearty green, finely chopped
• 2 cups extra-firm nigari tofu, browned in a skillet a bit (cooked chicken works well also)
• 1/3 cup pesto
• 1/3 cup pine nuts, toasted (or pumpkin seeds)
• 1/4 cup cherry tomatoes, halved (or chopped sun-dried tomatoes)

In a big skillet or heat the olive oil and salt over medium-high heat. Stir in the shallot and cook for a minute or two. Stir in the brown rice and corn and cook until hot and sizzling. Stir in the kale and then the tofu, cooking until tofu is heated through. Remove the skillet from heat and stir in the pesto and pine nuts. Mix well so the pesto is spread throughout. Fold in the cherry tomatoes.

Serves 4-6