Kale and Swiss Chard
Remove stems, wash well in water, tear into pieces and place in a large covered pan. Add just enough water to cover bottom of pan. Heat with a medium heat until water begins to simmer. Simmer till the leaves are wilted remove cover and strain excess water. Add butter, salt and pepper to taste.

Steamed Broccoli, Asparagus and Kale with Garlic Leeks, Butter, and Lemon

Clean and cut the broccoli into smaller size florrets, clean and break asaparagus tops off and add to steamer (keep asparagus bottoms for soups or other meal, they just need to be cooked a little longer then the tender tops). Cut Kale into one inch stripes add to steamer for the last minute of steaming before broccoli and asparagus are tender. As the veggies are steaming, melt a few tablespoons of butter (olive oil is a good substitute) in a pan, cut up garlic leek(s) into 1/4 inch pieces and add to butter on a low heat as it is melting and saute for a minute. Once the butter is melted turn it up to a medium heat, once the butter starts to bubble remove from heat squeeze 1/2 a lemon into the pan and add the steamed veggies, stir it around so they all get some butter on them and enjoy! Add salt and pepper to taste.

Kale is one of the several dark green leafy vegetables of the cabbage family, related to collards and mustards greens. All of these greens provide calcium, iron and carotenoids in abundance, as well as many anticancer factors. Kale and related greens should always be eaten cooked - but not over cooked- so that the oxalic acid they contain is neutralized.

Chard is a member of the beet family, selectively bred for its leaves rather than its root. Although chard is often referred to as Swiss Chard, the champions of this versatile vegetable are the French who add it to soups, stuffings, pates and pancakes. Like all dark green leafy vegetables, chard is rich in iron calcium, magnesium, vitamin C, and carotenoids. Chard should always be eaten cooked as it contains oxalic acid that may irritate the mouth and intestinal tract. These are neutralized during the cooking.

Sourced from Nourshing Traditions by Sally Fallon