Kale

Two wicked easy and yummy recipes for using up your kale:

Kale Saute
olive oil
1/2 onion
2 slices prosciutto
1 bunch kale
pepper (optional)

Prep:
Dice 1/2 an onion, set aside. In a large frying pan, heat ~2 Tblsp olive oil over med-high heat. Meanwhile, rinse kale and rip/cut into pieces. (Don't worry about draining it too much after rinsing -- a little water on the leaves is good for cooking.) Set aside.

Cooking:
When the oil is hot, add onion and saute for a couple minutes until tender. Using kitchen shears, snip pieces of proscuitto into pan. Stir a couple times until everything is sizzling. Add kale. Sautee (stirring often) just until everything is wilted/tender, but still nice and green. If needed, add a little water and olive oil to keep things from sticking to the pan. Try not to overcook. Top off with some black pepper if desired. Serve hot.

Shannon Allen's Kale & Arugala Salad
Shannon Allen is the wife of Ray Allen from Boston Celtics. This is what Shannon serves Ray after a rough game w/ lots of bruises. Apparently, kale is one of the best foods to eat to help your body heal from bruising! I was leary of using the combo of these greens raw in a salad (too strong/harsh?) but I was totally wrong. It's sooo yummy.

Salad:
1 c. arugala leaves, cut in thin strips
1 c. kale leaves, cut in thin strips
1/2 c. raspberries
1/2 c. smoked almonds, chopped

Dressing:
Juice from 1/2 a grapefruit
Juice from 1 lemon
2 Tblsp olive oil
2 Tblsp balsamic vinegar

Enjoy!