You probably know how nutritious kale is, but do you know how delicious it can be?

Here are some ideas for including more of that superstar green in your diet. We’ll assume that you’ve recently purchased a bunch of organic kale leaves from a farm stand or the grocery store. If you’ve picked them from your garden, all the better.

The first step for all of the recipes in this article involves the following preparation: After washing the kale, trim off the thick stalk. Starting at the bottom of the plant, on the left or right side, move the knife up toward the top, stopping at about  one or two inches from the tip of the leaf. Repeat this action on the other side, sever the stalk and discard.

Put the greens into a food processor. Pulse until the greens are chopped into small pieces, slightly smaller than size of a dime. You can also chop the greens with a knife, but, of course, this will take more time.

Place the greens into a pot of boiling water. Reduce to a simmer. Cover the pot and cook for two or three minutes. The greens will be softened but slightly chewy. Remove the greens with a slotted spoon. (Hint: Use the remaining liquid to make a delicious broth. Add a splash of soy sauce or other flavoring.)

Congratulations! The “hard” part is done. Here are several suggestions for using the kale you’ve just prepared:

Kale, sweet corn, and feta cheese: This combination is a perfect marriage of sweet, salt, and bitter tastes.
Cook one 10 oz. package of corn (or the equivalent of fresh corn). Turn off the heat and drain the liquid. Stir in about 4 oz. of kale. Add 3 oz. of feta cheese to the top of the mixture. Cover the pot and allow it to set for about two minutes. Spoon the mixture into a warmed casserole dish or onto individual plates. Suggested servings: 3-4

Kale and Beans: Open a can of beans, whatever type suits your fancy. Drain and rinse. Place them into a pot. Add about 3 oz. of kale. Add ½ cup of water and heat until the mixture is hot. Using a slotted spoon, place the mixture into a warmed casserole dish. Mix in one Tbs. of olive oil and salt and pepper to taste. If desired, add one or two other seasonings of your choice. A few favorites: Mixed Italian; Basil; Cumin. Suggested servings: 3-4

Kale and Mixed Vegetables: Cook a package of frozen mixed veggies according to directions. Add kale (about 4 oz. per 10 oz. package of veggies). Turn off the heat and let the mixture set for about one minute. Serve using a slotted spoon. Season as desired. Suggested servings: 3-4

More ideas:

Dip for tortilla chips or raw veggies: Add 1 oz. of kale to one cup or small container of Greek or strained yogurt. Taste for flavor. To add more zip, add ½ Tbs. olive oil, a pinch of salt, a pinch of cumin, or other seasonings of your choice.

Pizza: Add 1 oz. of kale to ½ cup of pasta or pizza sauce. Spread over whole wheat pitas. Sprinkle with shredded cheese of your choice. Add other toppings if desired. Heat in 350 degree oven for about 10 minutes.

Cream Cheese spread: Mix 2 oz. of kale into 4 oz. of cream cheese. Add a pinch of salt if desired. Spread over multigrain crackers or tortilla chips.

Pasta: Cook pasta per directions on the package. Drain. For every serving of pasta, stir in ½ to 1 oz.  of kale. Cover the pot and allow the mixture to set for about a minute. Stir in some olive oil and serve.

Kale and Rice: Add ½  to 1 oz. of kale  to a serving of cooked  brown rice. Let the mixture simmer for about 30 seconds. Serve with olive oil and seasonings of your choice.

Baked or boiled potatoes:  Sprinkle ½ to 1 oz. of kale over cooked potatoes. Add butter or vegetable spread.

Mashed potatoes: Stir kale into mashed potatoes. (Instant potatoes will work in a pinch.)