The cold nights bring an extra sweetness to the kale at this time of year. It's crisp and lovely! Great for chopping into salads, or juicing, steaming, braising, etc. We love it steamed, chopped fine, and then added to squash soups or stews. The orange & green combo is a delight for the eyes (and a nutritional powerhouse too!).
For an easy kale salad:
Start with 1 bunch green curly kale, leaves stripped from the tough stalk. Rinse leaves; chop very finely.
Drizzle olive oil over the kale, massage into kale with hands.
Toss with grated parmesan, 1 clove crushed fresh garlic, lemon juice or balsamic vinegar, and sea salt. That's it!
Chopped pine nuts, walnuts, or sunflower seeds add a nice crunch, if desired. Or dress it up with halved cherry tomatoes, carrot ribbons, crumbled feta, sliced peppers, roasted/sliced golden beets...sauteed mushrooms...whatever you desire!