Growing it is easy, one of these days I'll describe that but recipes are more important:
Makes 4 side-dish servings. 3 bunches kale (about 1 to 1.5 pounds or I use 10-12 leaves) 1 Spanish onion, diced 2 cloves garlic, minced (or however much garlic you want) 1 jalapeno pepper minced (Or as many hot peppers as you want, it depends on how hot they are and how hot you want it.) 4 tablespoons olive oil (well, enough to cover the pan) salt/pepper to taste 6 tablespoons red wine vinegar (I use 3, but if you have leftovers you must add more vinegar when you re-heat it)Remove and discard stems from kale. Wash well and set aside.
Saute onion, garlic and pepper in olive oil until onion is transparent. Remove from heat, set pan aside.
Cook kale in heavily salted boiling water for 2 minutes (or more). (I put about a teaspoon or a little more into the pot of water.) Remove kale from water with a slotted spoon, transfer to pan with onion mixture. Return to heat, stir well. Add vinegar to pan. Cook for 5 to 7 minutes. Season to taste.
1.5 lb boneless port loin cut into 1" pieces 1/2 t. salt 1/4 t. pepper 1T. olive oil 1 large garlic clove, minced 1 lb kale, stems trimmed 3.5 c. chicken broth 2 c. refr. cut-up potatoes 1 box (10 oz) frozen black eyed peas, thawedSprinkle pork with salt and pepper. Heat oil in deep 12" skillet. Brown pork, turning pieces 3 minutes. Add garlic and cook 30 seconds. Transfer to bowl.
Coarsely chop kale. Add broth, kale, potatoes and peas to skillet. Bring to boil. Cover and simmer 15 minutes. (to make the kale tender it seems you need much more than 15 minutes.) Stir in pork and cook 2 or 3 minutes until cooked through. Makes 4 servings.
This recipe originated (?) with The Olive Garden chain of restaurants and was published in a local newspaper, however I've modified it a little.
Take 2 links of hot Italian sausage, put them in a pan, add water and let them cook away for quite a while taking care to drain away fat. Drain on paper towels. Cool. Cut into chunks of whatever size you want.
Cook 3/4 c. chopped onion and 1 slice bacon diced in saucepan over med. heat 3-4 mins. (Or use olive oil, not bacon fat.) Stir in 1.25 t. minced garlic (We use two cloves.) and cook 1 minute. Add 1 can chicken broth, 2 c. water (I add 1 or 2 chicken bullion cubes) and 2 med. potatoes (I use more), peeled and sliced. Bring to boil. Reduce heat to med. and simmer 25 mins. until potatoes are tender. Stir in 2 c. (I use more) thinly sliced fresh kale, 1/3 c. heavy or whipping cream (I use milk) and sausage, cook 5 min. Makes 6 servings.