Pasta with Kale and Feta Sauté over medium heat in a deep skillet: 3 Tbsp. olive oil 2 cups chopped onions 1 large garlic clove minced Add, cover and cook over low heat for 10 minutes: 1 bunch kale chopped Meanwhile cook in boiling water until al dente: 1/2 lb short substantial pasta such as penne, shells, fusilli Add to sauté: 1/4 to 1/2 lb feta cheese, crumbled Lightly drain pasta and add to sauté. Mix thoroughly and cook on low for a few minutes longer. Serve with Parmesan and grated black pepper.
	Mollie Katzen's Kale Chips!! Try these fascinating, sophisticated "chips" for snacking or for sprinkling on just about any savory dish.  Baking kale is an interesting process. First, the leaves become bright green and soften, then they begin to turn crisp. In between, they go through a chewy-crisp stage, which is also delicious. So the baking time is flexible. Just keep checking the kale until it is done the way you like it. A little olive oil or oil spray for the baking tray 1 giant bunch fresh kale, stemmed and minced (about 1 pound) 2 to 3 tablespoons grated parmesan (optional) Preheat the oven to 350ºF. Line a large baking tray with foil, then brush or spray it with oil. Add the kale, and spread it out as much as possible. Bake for 10 minutes, mixing it up once or twice during that time. Sprinkle with parmesan, and bake for 10 to 15 minutes longer, stirring occasionally, until it's as crisp as you like it. (The kale will continue to shrink and crispen the longer it bakes. If you watch it closely and stir it enough, you can get it quite crisp without burning it.) Remove the tray from the oven, and let the kale cool on the tray. Kale Crunch will keep for a week or two in a covered container--no refrigeration necessary.
	Chris T's Summertime Kale Salad This recipe comes from Chris of Tuscarora Organic Growers...a coop of organic farmers that grew your Kale!! It's a great salad...I find it absolutely refreshing and addictive. I usually wind up eating the leftovers before the end of the day! 1 bunch Kale, washed and chopped 1/4 cup diced roasted pepper 1 tablespoon toasted sesame seeds Dressing Soy sauce Balsamic vinegar Olive oil Blanch kale in boiling water until crisp-tender...about 2 minutes.  Drain and run under cold water. Wring out water from kale. Place in a bowl and mix in peppers. Dress with the soy, vinegar and olive oil to taste. Add a little black pepper or red pepper flakes for zip.  Sprinkle with sesame seeds.  Refrigerate for about half an hour before serving Serves 6.