Instructions: Preheat oven to 325 degrees. Heat a large, nonstick pan over medium-high heat until very hot. Place oil in pan and heat until very hot. Add onion and celery and saute until onion is transparent and mixture is golden. Add kale and stir until wilted (if using fresh) or until hot (if using frozen).

Stir in parsley, thyme, cilantro and Liquid Smoke (if using).

Cook mixture until kale is bright green. Remove from heat. Place crumbled stale corn bread (or corn-bread stuffing mix) in large bowl.

Stir in vegetable mixture, chilies and nuts until well combined.

Add salt and pepper to taste. Tossing gently so stuffing does not get compacted, and constantly so liquid is evenly distributed, add enough hot broth until mixture is moist but not wet. (Depending on type of stuffing mix used, additional broth may be needed.) Taste and adjust seasonings, if needed. If stuffing seems dry, add more hot broth, if desired.

To bake stuffing: Lightly coat a shallow baking pan with canola oil spray and transfer stuffing to 9-by-13 inch pan. Using canola oil spray, lightly coat the dull side of a sheet of foil large enough to seal pan. Cover and seal baking pan with foil (shiny side out) and bake about an hour. If less moist stuffing with a slightly crisp top is desired, remove foil halfway through baking time.

Serve immediately or store, tightly covered, in refrigerator for up to two days. Reheat chilled stuffing before serving. When ready to serve, remove stems from whole kale leaves and arrange along sides of serving dish. Spoon stuffing in center of dish so it is slightly mounded.

Note: Two (8-ounce) boxes of a commercial corn-bread mix may be needed to produce enough corn bread. Crumble baked corn bread and allow crumbs to completely dry before measuring. If using fresh kale, wash it well and discard stems before chopping. If using frozen kale, defrost and squeeze out excess moisture before chopping.

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