Unlike its famously tough and bitter counterpart, it's more pleasant to eat raw without the need for preparation like massaging in dressing.

Simmer on medium-low heat 20 min., stirring occasionally. Add kale; cook 10 min. Serve soup topped with croutons and remaining cheese. Cool any leftover soup, then pour into freezer container.

Simmer over moderate heat until tender, 25 minutes. Add the kale to the wheat berries, cover and remove from the heat; let stand until the kale is wilted, 5 minutes. Drain well and add the wheat ...

Cavolo nero is also known as Tuscan kale. American food authority Harold McGee says it belongs to that branch of the cabbage or brassica family that is the original wild cabbage, and native to the ...