1/3 lb penne or farfalle pasta

2-3 Tablespoons olive oil

1 small onion, diced

2  or 3 garlic cloves, minced

½ lb kale leaves chopped

salt and pepper

Cook pasta until tender. Meanwhile, heat olive oil in a large skillet over medium heat, add the onions and garlic, and cook until tender. Add the kale and sauté until wilted. Drain the pasta and combine it with the onions, garlic and kale. Season with salt and pepper and serve immediately. Makes 2 servings.

Recipe found in From Asparagus to Zucchini by MACSAC


¼ lb spicy sausage (Spanish style chorizo, Italian, or garlic summer sausage), diced

1 bunch kale, stems removed, leaves chopped coarsely

lemon juice


4-6 eggs

grated Parmesan or asiago cheese (optional)

Heat large, nonstick skillet over medium high flame. Add diced sausage and cook, stirring often, about 3 minutes. Add all the kale and cook, tossing often, until wilted, about 3 minutes. Sprinkle a little lemon juice and pepper over the mixture and toss well, then push kale/sausage mixture to outer edges of pan. Reduce heat to medium and crack eggs 1 at a time into center of pan. Cook briefly uncovered, then sprinkle 3 tablespoons water over kale and eggs, cover, and cook until eggs are set, about 3 minutes. Sprinkle a little Parmesan cheese or asiago cheese over the dish and serve immediately. Makes 4-6 servings.

Recipe found in From Asparagus to Zucchini by MACSAC


1 bunch Kale

Olive Oil


Your favorite seasonings

Remove stems from kale leaves. Coarsely chop leaves.  Spread on cookie sheet.  Drizzle olive oil over

leaves and toss to coat.  Sprinkle your favorite seasonings over the leaves. Salt and pepper, or garlic salt,

or Cajun seasonings are all good options. 

Heat oven to 400 degrees.  Bake for 8 - 10 minutes.  Kale leaves will be crispy.  Let cool and enjoy!