Absolutely, why not more kale? A powerhouse green packed with vitamins A and D, kale goes well in soups, stews, and sautes. Rip its rugged leaves for a punchy salad mixed with other like-minded greens, or scrunch it up in a juicer along with tomatoes, apples, celery, beets and carrots to power boost your homemade V8-style juice.
Here, I’ve added kale to a veggie-heavy vegan pastafazool. The bright green fades slowly as it simmers in a rich tomato broth, and its sharp kick mellows after some time. Tear away the leaves from the tough-as-nails stalks before cooking. (Don’t forget to compost the stalks.)