I altered yesterday's meal a bit after picking up some kale this week. I decided to try adding it to a chicken vegetable soup. I really liked the results.
8 cups chicken stock or broth (I make my own and freeze it) 3 large potatoes, peeled and diced 2 carrots, peeled and sliced 2T olive oil 2 celery stalks, sliced 1/2 onion, diced 2 cloves garlic, minced 40z. mushrooms, diced salt and pepper 2 cups cooked diced chicken breast 1 cup corn 1 head of kale, washed, dried, and chopped into small pieces 1t herbes de provence
In large pot on stove, heat 2T olive oil. Add celery, carrot, onion, garlic and mushrooms, and saute for about 4 minutes. Salt and pepper lightly. Add broth and potatoes, and bring to a boil. Reduce heat to simmer, add chicken, and let simmer for 15-20 minutes until vegetables are soft. Add kale, corn and herbes de provence, and let simmer for an additional 10 minutes, until kale is tender. Ladle into bowls and serve with crusty bread and a salad.
I just had a bowl of this today and it's even better reheated!