Instructions: 1. Wash and stem the kale. Leaving water on leaves from washing, coarsely chop kale. Place in a large microwavable bowl and cover. Microcook on high

(100%) for 4 to 5 minutes. Stir, rotate. Cook another 4 to 5 minutes. Let standing 3 to 5 minutes. Remove cover to cool.

2. Drop garlic into the bowl of a food processor with the motor running.

When finely minced, add the basil, cilantro if using, and cooked kale.

Process until uniform. (Pat added a little of the kale "juice.")

3. Add juice, olive oil, salt and pepper. Pulse to combine.

Serve as you would any pesto: toss with pasta; add to soups and stews.

Makes about 3/4 cup. [Per tablespoon Calories 35; Fat 2G (55%cff); A]

NOTES : When I saw this idea, I was very enthused. Kale might be nutritious, but often it is tough and chewy. We serve it raw as a decoration; cooked only when I can use the large bunch. Heres a recipe that really works for me. I freeze it into cubes and add it to soups, stews, and salad dressings! I added the cilantro and

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