Get the latest Kale flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/kale CLEAR SOUP BASE, MEATBALLS,PASTINA,CARROT,CELERY,KALE. http://www.grouprecipes.com/106095/italian-wedding-soup.html A hearty, delicious, creamy soup created from fresh butternut squash, skin and seeds included... paired with fresh kale, this soup is an extremely healthy, yet delicious appetizer dish. http://www.grouprecipes.com/100587/elaines-butternut-squash-and-kale-soup.html Kale is a marvelous vegetable that just doesn't get enough air time. This casserole can be made a bit ahead of time and is fancy enough for company. http://www.grouprecipes.com/95354/kale-and-brown-rice-casserole.html This sumptuous book is such a celebration of Italian baking at its best. It is not filled with pictures from cover to cover (as I’d love a book to be) but the cover shot alone shows a sampling of what is within the pages. A wonderful book that takes you all around the Italian home bakery. Aside from great breads of all types, biscotti, tarts, there is also techniques for working with yeast, hand-drawings that show the shaping of the breads and more. There are 5 soups in the 1985 edition that I have and the Ribollita (Tuscan Bean Soup) is worth getting the book! There are so many unique breads in here that capture the true, great art of baking and so much more! This is in the words of Carol Fields herself: “These days, simple is sophisticated and rustic is chic. All over Tuscany, trattorie are full of the most delicious peasant soups, which were initially created from simple necessity. Some say that ribolleta was made from the bread that was used as a trencher for roasts in hungry servants, who put it in a big pot of water with vegetables and prepared in the country on a Friday; therefore it is meatless and doesn’t even have the hint of a prosciutto bone or a bit of pancetta. It is made of the most basic ingredients-bread, potatoes, kale, a few handfuls of cabbage. When it was ribollita, or reboiled, it turned up again at lunch on Saturday as a wonderful leftover that has now become a staple soup of the region. Nowadays most ribollite in Tuscany are tasty vegetable soups made with Tuscan beans, a civilized bit of cuisine created from rougher beginnings.” http://www.grouprecipes.com/87984/ribollita-tuscan-bean-soup.html WINTER PESTO PASTA WITH SHRIMP This recipe came from an estate sale. I obtained it when I purchased the family collection from the Rodgers in Longview, Texas in 1982. http://www.grouprecipes.com/85374/winter-pesto-pasta-with-shrimp.html Come home to this satisfying winter bean soup from BHG. Great Northern are my favorites so this fit right in with my ideas for a 'souper' supper. A package of cornbred sticks and you are all set. Enjoy! http://www.grouprecipes.com/77672/pretty-darn-tasty-slow-cooker-savory-bean-spinach-soup.html This recipe comes from an estate sale that I just purchased last weekend. The card indicates this is from a 1912 Metropolitan Cookbook. Enjoy http://www.grouprecipes.com/76738/kale-and-potato-soup.html Kids of all ages will love these fun and fruity Frankenstein faces made from rectangles of jiggly green gelatin resting on bright purple kale. Bean sprout hair, jelly bean eyes and nose, mini marshmallow bolts and a sour cream smile give this memorable monster some playful personality. http://www.grouprecipes.com/76321/frankenstein-salads.html This is my own Clam and Sausage soup recipe that's pored over Ditalini pasta (great for lunch or dinner). Serve with Crusty Italian Bread and Cesar salad. http://www.grouprecipes.com/75951/clams-and-sausage-minestra-sopra-ditalini.html So many flavors in this dish. Can be made a day ahead so the flavors mingle. Shredding the kale allows you to cook it for a shorter period of time, so it retains an appealingly bright color and is gentler in flavor than if it had been slow-cooked. http://www.grouprecipes.com/72161/krinkly-kale-bacon-onions-garlic-n-mushrooms.html