Welcome Mechellebelle!! Kale is a bigtime favorite of mine as well. Lots of flavor without being too bitter or strong. Here are my 2 most favorite ways of using it:
GREEK PENNE PASTA WITH KALE AND FETA
1 pound penne pasta (Barilla is my favorite brand), cooked according to package directions & drained
1 block/container of Feta cheese, chopped/crumbled
Approx. 24 Kalamata olives, pitted, & roughly chopped **
Approx. 1 pound Kale, rinsed, stems removed & discarded, & leaves roughly sliced/chopped
1 red onion, peeled & chopped
A few dollops of extra virgin olive oil for sauteeing
Dash or so of chicken broth or water
Dash of crushed red pepper flakes (optional)
While the cooked pasta is draining in a colander, heat the olive oil & saute the onion until soft but not brown in the pot the pasta was cooked in. Add the kale, stir a bit, & add a dash or 2 of chicken broth or water to prevent burning. Add chopped olives & stir until kale has wilted down. Add cooked pasta, feta cheese, & crushed red pepper & stir again until pasta is heated through. Serve hot or at room temperature.
** Pitting the olives is accomplished easily by simply placing your broad kitchen knife (sharp side away from you) over each olive & briskly hitting down on the knife with your hand. Olive will break open & pit will be easy to remove.
PORTUGUESE KALE & TURKEY SAUSAGE SOUP
One medium onion, peeled & chopped
One pound of kale, de-ribbed & roughly sliced/chopped
1-1/2 quarts or so of chicken stock (if not homemade, I usually use one carton + one can of Swanson's)
Two medium potatoes, peeled & diced -OR- two cans of cannelini/white kidney beans, rinsed **
One package (usually 12 to 16 ounces) turkey kielbasa sausage, sliced
Extra Virgin Olive Oil
Salt & Pepper to taste
In a large soup pot add enough olive oil to coat the bottom & saute onion until starting to soften, but not brown. Add sliced sausage & continue sauteeing until everything is just starting to brown a little. Add chicken stock & diced potatoes (if using) & simmer until potatoes are tender - about 15 minutes or so. Add kale & continue cooking until kale is tender. (** if using beans instead of potatoes, add chicken stock & bring to a simmer. Add kale & cook until tender; then add beans & stir gently until beans are just heated thru.) Add salt & freshly ground black pepper to taste & serve.
