Kale was always one of those foods I heard about but never really got into. I was deterred from cooking with what I thought was a tough leaf. But I finally tried it, and now it’s always on hand in my kitchen. The perfect addition to any vegetable soup, or just simply baked with olive oil for a healthier “chip” snack, I’m hooked. My current favorite preparation is sautéed with broccoli, mushrooms, and tomatoes on a bed of quinoa and black beans—hearty and delicious!