Kale

• ¼ cup olive oil
• 3 TBLS rice vinegar, or vinegar of choice
• 1 TBLS toasted sesame oil
• 2 tsp soy sauce
• 1-2 cloves garlic, minced
• 1 tsp fresh ginger, minced
• 1-2 TBLS sesame seeds
• 1 bag baby kale, chopped
• 1 large pear, sliced into bite-size pieces

Whisk oils, vinegar, soy sauce, garlic, ginger, and sesame seeds together. Toss with kale and pear and serve. 

• 3-4 TBLS butter
• 1-2 cups leeks, cleaned and sliced
• 2-4 cups kale, chopped
• 3 cups potatoes, cut in ¾” dice
• 3 cups chicken stock
• 1 bay leaf
• 1 tsp salt, or to taste
• ¼ cup heavy cream

• 3-4 cups kale, chopped
• 1 apple, cut into ¼” dice
• ½-1 cup rhubarb, cut into ¼” dice
• ½ cup pecans or walnuts, chopped
• 6 slices bacon, crumbled, or ½ cup crumbled feta cheese, optional
• 2 TBLS scallions, minced
• ¼ cup cider vinegar 1-2
• TBLS maple syrup
• 2 tsp Dijon mustard
• Salt and pepper, to taste
• ¼ cup olive oil

You can substitute other cooking greens for kale here and it will still be good!

• 2 Tablespoons cooking oil
• ½ cup onion, diced
• 1 garlic clove, minced
• 1 inch ginger, peeled and minced
• Jalapeño, minced, or chili flakes, to taste
• Salt and pepper to taste
• 1 tablespoon curry powder, or to taste
• 1 tablespoon tomato paste
• 2 15 oz cans chickpeas, drained, rinsed
• 2 cups tomatoes, diced
• 1 cup water or broth
• 1 bunch kale, stemmed and chopped
• ¾ cup coconut milk
• Cilantro, chopped for garnish

• 2 cups coarsely chopped kale-ini
• 2 TBLS cooking oil
• 1-2 cloves garlic, minced
• 2 TBLS chives, finely chopped
• 4-6 eggs
• 3-4 TBLS parmesan cheese, grated
• Salt, to taste

Heat oil in large skillet over medium heat. Add kale-ini and sauté until wilted. Add garlic and chives and stir-fry for 1-2 minutes. Crack eggs into skillet, sprinkle cheese over top, reduce heat to medium low, cover, and cook until yolks are set to desired firmness. Sprinkle with salt to taste and serve hot.

• 1/3 lb kale, chopped
• ½ cup onion, diced
• 1 clove garlic, minced
• 2 TBLS cooking oil
• 1 ½ cups feta cheese, crumbled
• 12 eggs, beaten
• Salt and pepper to taste

Pre-heat oven to 375. Grease a 9 x 13 casserole. Saute onion in oil until softening. Add kale and garlic and sauté 3-5 minutes until wilted. Stir all ingredients into eggs and pour into casserole. Bake for about 30 minutes until eggs are set and beginning to brown on top. Serve hot.

• 2 TBLS cooking oil
• 4 cups kale leaves, large midribs removed, leaves chopped
• 1-2 cloves garlic, minced
• 2 cups tomatoes, chopped
• Salt and pepper, to taste
• ¼ cup grated parmesan cheese, optional
• Balsamic vinegar, to taste, optional

Heat oil in large skillet over medium heat. Add kale and sauté for 4-6 minutes. Add garlic and stir for 1 minute. Add tomatoes and sauté for 5-7 minutes. Season to taste and serve hot topped with optional cheese and vinegar.

You can use this basic recipe with any kind of greens!  Like spinach, collard greens, Asian greens, etc.  It's just so fresh tasting!

This recipe is flexible in the amounts and this is roughly what I made the first time I made it.  Feel free to substitute with what you have available.  This recipe is for a crock pot.  You can also just simmer slowly on the stove.