Source: Food.com
By NcMysteryShopper

Ingredients:   
1 bunch kale
1 bunch beet leaves (collards, mustard, turnip) or 1 bunch other greens (collards, mustard, turnip)
1 large onion, sliced
1 tablespoon olive oil
2 garlic cloves, minced
2 jalapeno peppers, minced (discard seeds for less heat)
1/2 teaspoon crushed red pepper flakes
1/4 cup cubed ham (I used prepackage mini cubes)
3 slices bacon
2 1/2 cups water (more if needed)
salt and pepper
balsamic vinegar (optional)

Prep Time: 10 mins
Cook Time: 4 hrs
Total Time: 4 hrs 10 mins

Directions:
1. Tear greens into large pieces and discard the thick vein. Add greens to a pot of boiling salted water (I use kosher salt). Let boil for about 6 minutes. Drain and Rinse.
2. While the greens are boiling, preheat a heavy skillet with olive oil, add onion and garlic; sauté until onions are lightly brown, add minced jalapeno peppers and cook for an additional minute or two.
3. Put the sautéed onions in the slow-cooker then add the drained greens, ham, bacon, crushed red pepper and water.
4. Cook on high for 4 hours or until greens are tender.
5. Serve with balsamic vinegar, optional.

Servings: 4

Source: Adapted from Food.com
By Lori 13

Ingredients:
4 cups kale (shredded)
1/4 cup carrot (peeled, shredded)
1/2 cup walnuts (chopped, toasted)
1/2 cup mayonnaise (low fat)
1 tablespoon cider vinegar
2 tablespoons agave syrup
1/2 teaspoon ground allspice
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon cayenne
1/3 teaspoon curry powder
1/3 teaspoon agave syrup
1/4 teaspoon salt
1/4 teaspoon fresh cracked pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1/8 teaspoon clove

Prep Time: 1 hr 15 mins
Total Time: 1 hr 15 mins

Directions:
1. Combine the kale, carrots and walnuts.
2. Whisk together the mayonnaise, vinegar, agave syrup and spices.
3. Toss with mix.
4. Cover. Chill 1 hour.

Servings: 4-6

Source: allrecipes.com
By: Misha 

Ingredients:   
1/2 (16 ounce) package whole-wheat angel hair pasta
2 tablespoons olive oil
1/2 large onion, sliced
2 cloves garlic, minced
1 teaspoon red pepper flakes
1 tablespoon drained capers
1 (2 ounce) can anchovy fillets, drained and quartered
1 cup canned diced tomatoes, undrained
2 cups coarsely chopped kale
1 (4 ounce) can sliced black olives, drained
1/2 cup grated Parmesan cheese, or to taste

Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 40 mins

Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onions, garlic, and red pepper flakes. Cook and stir until the onion has softened and begun to turn golden brown, about 5 minutes. Stir in capers, anchovy fillets, and diced tomatoes, and bring to a simmer. Stir in kale, and simmer over medium-low heat until wilted and tender, about 10 minutes.
3. Once the pasta has cooked and been drained, stir into the puttanesca along with the black olives. Toss and sprinkle with grated Parmesan cheese before serving.

Servings: 4

Source: allrecipes.com
By: TMPNorth 

Ingredients: 
1 bunch kale
1 tablespoon extra-virgin olive oil, divided
1 tablespoon sherry vinegar
1 pinch sea salt, to taste

Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins

Directions:
1. Preheat an oven to 300 degrees F (150 degrees C).
2. Cut away inner ribs from each kale leaf and discard; tear the leaves into pieces of uniform size. (I made my pieces about the size of a small potato chip.) Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they're very dry.
3. Put the kale pieces into a large resealable bag (or use a bowl if you don't mind getting your hands oily). Add about half the olive oil; seal and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the remaining oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly 'massaged.' Sprinkle the vinegar over the kale leaves, reseal the bag, and shake to spread the vinegar evenly over the leaves. Spread the leaves evenly onto a baking sheet.
4. Roast in the preheated oven until mostly crisp, about 35 minutes. Season with salt and serve immediately.

Servings: 2

Source: Food.com
By Cycle Michael

Ingredients:   
1 lb Italian sausage (I like mild sausage)
2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
1 large onion, chopped
1/4 cup bacon bit (optional)
2 garlic cloves, minced
2 cups kale or 2 cups swiss chard, chopped
2 (8 ounce) cans chicken broth
1 quart water
1 cup heavy whipping cream

Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins

Directions:
1. Chop or slice uncooked sausage into small pieces.
2. Brown sausage in your soup pot.
3. Add chicken broth and water to pot and stir.
4. Place onions, potatoes, and garlic in pot.
5. Cook on medium heat until potatoes are done.
6. Add sausage and bacon.
7. Salt and pepper to taste.
8. Simmer for another 10 minutes.
9. Turn to low heat.
10. Add kale and cream.
11. Heat through and serve.

Servings: 4-6

Source: Food.com
By Barbara Steele

Ingredients:   
1 tablespoon olive oil
8 garlic cloves, minced
1 medium yellow onion, chopped
4 cups raw kale, chopped (be sure to remove the spiny sections, there won't be many, but those that remain will be tough)
4 cups chicken broth or 4 cups vegetable broth, divided
2 (15 ounce) cans cannellini beans or 2 (15 ounce) cans navy beans, undrained, split
2 (15 ounce) cans sliced carrots, undrained
1 (28 ounce) can diced tomatoes
2 teaspoons Italian herb seasoning
salt and pepper
1 cup chopped parsley
shredded parmesan cheese

Prep Time: 2 mins
Cook Time: 20 mins
Total Time: 22 mins

Directions:
1. In a large pot, heat olive oil.
2. Add garlic and onion; saute until soft and the onion is transparent.
3. Wash the kale, leaving small droplets of water. Saute, stirring, until wilted and a lovely emerald green, about 15 minutes.
4. Add 3 cups of the broth, reserving 1 cup, 2 cups of the beans, reserving 1 cup, all of the carrots, tomatoes, herbs, salt and pepper.
5. Simmer 5 minutes.
6. In a blender or food processor, mix the reserved beans and broth until smooth.
7. Stir into the soup to thicken it nicely.
8. Simmer 15 more minutes.
9. Ladle into bowls; sprinkle with chopped parsley and shredded parmesan.
10. Serve with a nice loaf of crusty bread to soak up all the yummy broth!
11. For Vegetarian use the vegetable broth.

Servings: 8

Source: Food.com
By Daphne2002

Ingredients:   
1 bunch kale, washed and torn (stems removed)
1 small onion, chopped
3 garlic cloves, chopped
1 tablespoon olive oil
balsamic vinegar (optional)

Prep Time: 7 mins
Cook Time: 15 mins
Total Time: 22 mins

Directions:
1. Heat oil in large pan.
2. Add chopped onions and garlic.
3. Sauté until onions are clear and begin to caramelize. Stir often. Do not allow garlic to burn.
4. Add torn kale.
5. Toss with onions and garlic.
6. Cook until kale is wilted.
7. Sprinkle with a tiny bit of balsamic vinegar if desired.

Servings: 4