We strip our kale leaves from the stem and tear into irregular, pieces. For salads, we like the pieces a little smaller, like half an inch or so. From there you can…

-Rub with olive oil, salt, and pepper, and roast in the oven at 400° for 8-12 minutes, until edges are charred and a little crispy.

-Braise in stock of your choice with garlic, salt, pepper, and red pepper flakes (or whatever spices you like best!) Finish with a little red wine vinegar.

-Toss with Pecan Vinaigrette and top with roasted squash (or sweet potato), pickled red onion, and homemade croutons.

-Toss with dressing of your choice, salt, and pepper, until well coated. Marinate for at least 2 hours. Keeps in the fridge for days and makes a great base for many a salad.