Quick Cooked Kale with Garlic and Red Pepper Flakes

1 1/2 teaspoons table salt
2 pounds kale , collard, mustard, or turnip greens; stemmed, washed in 2 or 3 changes of clean water, and coarsely chopped
2 large cloves garlic , thinly sliced
1/4 teaspoon red pepper flakes
3 tablespoons olive oil
1/2 cup low-sodium chicken broth
Table salt
lemon wedges

1. Bring 2 quarts water to boil in dutch oven or large, deep sauté pan. Add salt and greens; stir until wilted. Cover and cook until greens are just tender, about 7 minutes; drain in colander. Rinse pan with cold water to cool, then refill with cold water. Pour greens into cold water to stop the cooking process. Gather handful of greens, lift out of water and squeeze until only droplets fall from them. Repeat with remaining greens. Roughly cut each bunch of greens. Set aside.

2. In a large sauté pan, heat garlic and pepper flakes with oil over medium heat until garlic starts to sizzle. Add greens; sauté to coat with oil. Add 1/3 cup of broth, cover and cook over medium-high heat, adding more stock during cooking if necessary, until greens are tender and juicy and most of stock has been absorbed, about 5 minutes. Serve with lemon wedges on the side.

Bean Soup with Kale
- 1 tablespoon olive oil or canola oil
- 8 large garlic cloves, crushed or minced
- 1 medium yellow onion, chopped
- 4 cups chopped raw kale
- 4 cups low-fat, low-sodium chicken or vegetable broth
- 2 (15 ounce) cans white beans, such as cannellini or navy, undrained
- 4 plum tomatoes, chopped (or a can of diced tomatoes in a pinch)
- 2 teaspoons dried Italian herb seasoning (be generous)
- Salt and pepper to taste
- 1 cup chopped parsley

In a large pot, heat olive oil. Add garlic and onion; saute until soft. Add kale and saute, stirring, until wilted. Then, add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes. In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls; sprinkle with chopped parsley.

Easy Kale and Tomatoes (from "From Asparagus to Zucchini" )
1 large bunch kale stems removed and coarsely chopped
1 large tomato, chopped (i used 2)
1 large onion, chopped
water or tomato juice
olive oil
salt and pepper

Place kale, tomatoes, and onions in pot with just enough water or tomato juice to keep them from burning while it cooks. cook over medium heat until kale is tender, about 20 minutes. Add a little olive oil, plus salt and pepper to taste, before serving.