Member Christina sends this:

Here’s a recipe I’ve been making since I first saw it almost three years ago. It’s got all the flavors of a Caesar salad (except the anchovy, which you could add with the garlic if you wanted), but with more nutritional punch. Go kale! Also, I was in the supermarket the other day and had some free samples of kale chips. I normally make kale chips (plain salted or with some grated parm) about once a week, but these came in three flavors–two familiar (one garlic, one cheese) and one unusual (maple syrup and coconut). The maple-coconut kind was actually delicious! I will definitely be adding that to my kale-chip repertoire.

Raw Tuscan Kale Salad (sent from member Christina, Adapted from The New York Times, 10/24/07)

Trim off bottom 2 inches or so of the ribs of 1 bunch Tuscan kale (black or lacinato kale), then slice the rest of the bunch, including ribs into 1/2″ wide ribbons. Put in a large bowl and scatter on 1/2 c grated romano or pecorino cheese, the juice of 1/2 a lemon, about a tsp of salt, a dash of black pepper, and 3 T olive oil.

Whiz together in food processor 1 slice bread, or 1/4 cup coarse homemade bread crumbs, or even 1 leftover hamburger/hot dog bun with 1 garlic clove. Toss garlicky bread crumbs over kale. Mix very thoroughly (I use my hands. Toddlers can help with this step quite happily).

Let salad sit for at least 5 minutes, but upwards of an hour, so that flavors can blend and kale can wilt a little.