I don't remember ever eating kale before about a month ago. I discovered I really like it.

Kale and Chickpeas

Ingredients:
2 tbs olive oil
1 medium onion, diced
3-4 cloves of garlic, pressed and diced (I use 1 tsp garlic salt)
1 can chickpeas, drained
1 bunch kale, stem removed and roughly chopped
2 tbs soy sauce (I use seasoned rice vinegar)
1 tbs lemon juice (I use 1 tsp of lemon pepper)
3 tbs water
salt and pepper to taste (I skip this because I use garlic salt and lemon pepper)

Instructions:
Sauté onions and garlic in olive oil until translucent. Add chickpeas, lemon juice, soy sauce, salt and pepper

Cook on medium heat stirring occasionally for about 5 minutes.
Add water and lay all the kale over the chickpeas and cover the pot. Steam for about 5-7 minutes or until kale is tender.

What left-over's? ..*hic-cup*..

Don't mince the chick peas..lol..that was a typo!

Kale Salad with Pinenuts, Currants and Parmesan

7 tablespoons white balsamic vinegar, divided
1 tablespoon unseasoned rice vinegar
1 tablespoon honey
1 tablespoon extra-virgin olive oil
1 teaspoon salt
2 bunches Tuscan kale (about 1 pound), center ribs and stems removed, leaves thinly sliced crosswise
2 tablespoons pine nuts, lightly toasted (or toasted almonds)
Parmesan cheese shavings

Place currants in small bowl; add 5 tablespoons white balsamic vinegar. Let soak overnight. Drain currants.

Whisk remaining 2 tablespoons white balsamic vinegar, rice vinegar, honey, oil, and salt in large bowl. Add kale, currants, and pine nuts; toss to coat. Let marinate 20 minutes at room temperature, tossing occasionally. Season to taste with salt and pepper. Sprinkle cheese shavings over salad and serve.