The density of kale lends well to saute. I love mine with fresh garlic, some crushed red peppers and a drizzle of olive oil. Just a dash in the pan offers a bright color and tender leaf. My teens always loved kale dressed only in lemon and salt baked at 400 degrees for five to seven minutes, yielding a crisp chip-like result. Both are great with roasted meat or baked fish.
Fresh kale makes for a hearty, nutrient dense salad with body and flavor. Prepared kale holds up to any dressing- vinaigrette, mustard or cream based. I love adding a few shredded carrots, toasted nuts, or even a boiled egg or two. The latest favorite is Caesar style with tangy dressing, toasted pine nuts and shaved parmesan. Farm boy is partial to our spicy Creole and lime Ranch with Julianne peppers and tortilla crisps.
As the country's food supply becomes more controversial and questionable, we take responsibility for ourselves as much as possible; growing and producing as we are able. Kale is a hearty food source that should produce through most of the growing season; perfect for my region and fresh greens are an easy and nutritious addition to the table.