Steamed Kale

1. Place kale on a cutting board and cut the leaves away from the center rib. Chop the leaves to your desired size and place them in a colander. Rinse the kale leaves with cold water and shake the colander repeatedly to remove dirt. Pat the kale leaves dry with paper towels.

2. Fill a saucepan with 2 inches of water or broth. Bring that liquid to a boil over high heat. Place the kale leaves into the steamer basket.

3. Fit the steamer basket on top of the pot so that the legs of the basket are submerged in the water and the basket is above the water. Cover the saucepan with a lid. Reduce the heat to medium. Steam the kale for five minutes.

Baked Kale Chips

1. Preheat your oven to 200 degrees Fahrenheit. Line a nonstick baking sheet with parchment paper, or spray it with a nonstick cooking spray.

2. Cut kale leaves away from the center rib. Chop the leaves into 1/2-inch pieces. Place the kale leaves in a colander and rinse them with cold water to clean off dirt and grit. Pat the leaves dry with paper towels.

3. Spread the leaves on the baking sheet. Drizzle the leaves with flavorings of your choosing such as lemon juice, soy sauce, teriyaki sauce or melted butter. Add seasonings that you enjoy such as garlic, salt, pepper, ginger or cayenne for extra flavor.

4. Place the baking sheet in the oven on the middle rack and bake the kale for an hour and 40 minutes. Remove the kale chips from the oven and cool.