We still have kale coming out of our ears here at the high tunnel. But that's cool, 'cause it's soo yummy and good for you.
A month ago I used it in a potato soup. After that, I sauteed it down with some garlic and chicken stock a la Emeril. (Thanks to 13-year-old nephew Alek for cluing me in to the recipe.) And this past weekend, I wilted it with some chorizo and eggs for a family breakfast with my folks and sibs.
So here's what ya do: Saute chorizo in pan, then toss in kale, torn into medium size pieces. Let that cook down for a few minutes then season with some salt and a tablespoon or two of lemon juice. The push kale and chorizo to the side of the pan and crack 4 to 6 eggs (one at a time) in the center of the pan.
It was perfect. I was able to cut this in wedges and serve each person an egg with kale and chorizo on the side. Got rave reviews.
For more kale recipes (and other good veggies) visit I Heart Kale.