Not diggin the sauteed kale?
Try it in a quiche!
Saute your chopped onions, mushrooms, and peppers in olive oil until soft. Add stripped, rinsed kale leaves and cook until wilted. Throw your veggies in with 5-6 whisked eggs, 3/4 cup cottage cheese, and some seasonings (I used fresh rosemary, salt and pepper).
Line a pie dish with a pie crust and pour the egg mixture in. Bake at 350 for about 40 minutes or until slightly crispy and the crust begins to brown.
You can also make an oldie but a goodie...kale chips!
Strip the kale leaves from their stalks and rinse them. Swirl them in a salad spinner to get the moisture off. Line them on a sheet and lightly drizzle with olive oil. Sprinkle with salt/pepper and bake at 400 for 5-6 minutes. Make sure they don't burn!
There are endless ways to eat those green leafy things!
Combine with fast-paced 20 minute strength workout, followed by a 10 minute stretch session. Ahhh...