I use the young leaves in salads. The older leaves I rip from the stems/veins, throw in a pot with a little water, and cook for a few minutes until done. I also give the older leaves to the chickens, and the dogs beg me for the stems (but they cannot have too many because kale contains oxylates) I give them a stem each.....

Do check for green caterpillars before prepping for humans. The chickens and dogs don't care so much :)

Linda

...and it is great added to beef soup. Not sure where you are but other than young leaves in salads I wait until after it has been hit by frost a few times before using older leaves.

tj

Yeah, kale is good in salad.

Cook it any way you’d cook cabbage.

My favorite ways are to saute as greens or greens & beans... i.e., chopped/sliced kale sauteed in olive oil w/ garlic, etc., served w/ hot pepper, parmesan, and balsamic vinegar. For fresh, I love the kale & apple slaw from Chowhound. Also great in soups.

Kale chips or when leaves are small salad. Certain dressing make a kale salad a LOT better.

Use my Mom's old recipe, de-vain, add to boiling pot of water, salt/pepper, add whatever pork is on hand (bacon, hock, ham) for flavoring. Cook until tender, once on your plate cut up and top with butter. I'm old and still alive ;-)

I always get too much at once. Beautiful plants, by the way!

I don't often have them as a side vege, but I strip them from the stems, slice them in ribbons and freeze them in a re-sealable vacuum bag (freshsaver). Then I throw them into all my soups, stews, pot-o-beans or whatever for an oomph of greens that no one really notices.