Kale is chock full of vitamins and minerals! It is loaded with calcium, potassium, beta-carotenes, and other antioxidants. Collards have the same nutrients, but in lesser concentration. Here are two simple ways to prepare Kale.
Kale-Potato Soup from The New Laurel's Kitchen
1 TBLS. butter
1 large onion, chopped
1 clove garlic (I use three or four)
2 large potatoes
5 cups chicken or vegetable stock, divided
1 large bunch kale
salt and pepper to taste
Heat oil in skillet, add onion and saute until nearly tender. Add garlic and continue to cook until onion is translucent and golden. Add potatoes and 2 cups of the stock; simmer, covered, until potatoes start to soften around the edges. Meanwhile, wash kale, remove stems, chop and steam. (Don't try to cook with the potatoes; the flavor will be too strong. Really.) When potatoes are very tender, puree half of them with remaining stock, salt and pepper. Combine everything and heat gently, thinning if necessary, by adding hot water or milk. Four servings.
Colcannon -The New Laurel's Kitchen
4 medium potatoes, quartered
3-12 cups chopped kale
1 tablespoon butter
3 leeks or 1 large onion, chopped
1/3 cup milk
1/4 cup chopped, fresh parsley
salt and black pepper to taste
Steam potatoes. Steam kale separately. Meanwhile, heat butter in skillet, add leaks or onion and cook until soft, stirring frequently (and/or adding a little water) to prevent sticking. When potatoes are tender, peel and mash them. When kale is tender, drain well. Combine potatoes, kale, leeks, milk, parsley, salt, and pepper. Four servings.