Kale
Kale can be boiled (but not for long – 3 minutes should be plenty), braised, steamed, stir fried. It goes beautifully with chilli, cream or olive oil, and can be used as a substitute for spinach in recipes.
To use, remove the leaves from the tough stalks, then shred or tear the leaves.
Try heating a couple of tablespoons of olive oil, then adding the kale, cover and leave on a low heat till tender. You could stir in some chopped fresh parsley. Season with black pepper and salt.
Alternatively, boil a handful of kale for just a minute, chop it up very finely then transfer it to a pan containing a splash of pre heated olive oil and cook it over a fairly high heat, stirring all the time.
Meanwhile cook a bag of pasta till just tender, then stir the drained pasta into the kale along with the rind and juice of a lemon, a can of chickpeas and some grated cheese. Season and serve with freshly grated parmesan.