Tuscan Kale Ceasar Salad 
From: Epicurious 

Summited by Joel Barrett from his class "What The Kale" 
ingredients

• 1/4 cup fresh lemon juice
• 8 anchovy fillets packed in oil, drained
• 1 garlic clove
• 1 teaspoon Dijon mustard
• 3/4 cup extra-virgin olive oil
• 1/2 cup finely grated Parmesan, divided
• Kosher salt and freshly ground black pepper
• 1 hard-boiled egg, peeled
• 14 ounces Tuscan kale or other kale, center stalks removed, thinly sliced crosswise (about 8 cups)

• Ingredient Info:Tuscan kale—also called cavolo nero, Lacinato, black kale, or dinosaur kale—has long, narrow, bumpy dark-green leaves. You can find it at better supermarkets and at farmers’ markets.

preparation
Combine the first 4 ingredients in a blender; purée until smooth. With machine running, slowly add oil, drop by drop, to make a creamy dressing. Transfer dressing to a bowl and stir in 1/4 cup Parmesan. Season to taste with salt and pepper. Cover and chill. DO AHEAD: Dressing can be made 2 days ahead. Keep chilled.

Separate egg white from yolk. Place egg white in a coarse-mesh strainer set over a bowl. Press egg white through strainer with the back of a spoon; scrape egg white from bottom of strainer. Repeat with egg yolk, using a clean strainer and bowl. DO AHEAD: Can be made 6 hours ahead. Cover bowls separately and chill.

Toss kale and dressing in a large bowl to coat. Season to taste with salt and pepper. Top with remaining 1/4 cup Parmesan and sieved eggs.



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This easy, healthy one-dish dinner is packed with sausage, kale, and tomatoes.
Author: The Weary Chef
Summited By Joel Barrett from his Unity Cooking DEmo 



Ingredients:

• 5 oz. package yellow saffron rice
• 1 tbsp. olive oil
• ½ onion, diced
• 1 lb. uncooked sausage, casings removed (I prefer turkey or chicken sausage)
• 14 oz. can fire roasted tomatoes with seasoning, undrained (substitute diced tomatoes with Italian seasoning if you can’t find these)
• ¼ c. white wine
• ½ tsp. kosher salt
• 10 oz. kale (or your favorite greens), washed and chopped into bite-sized pieces

 Instructions:

1. Cook yellow rice according to package directions.
2. While rice cooks, heat olive oil in a large skillet or saucepan over medium heat. Add onion, and saute for 3-5 minutes.
3. Add sausage, and brown and crumble meat for another 5-7 minutes.
4. Add the tomatoes, wine, salt, and about half the kale. Gently stir together and cover. After a few minutes, add the remaining kale, and stir again. Cover and continue simmering, stirring occasionally, until kale is wilted.
5. Stir in cooked rice, and serve!