Just Bento

A while back I made some kale mash potatoes that I put in a bento. I shredded the kale and sauteed it in some oil before mixing it in the mash.

And I have been meaning to try this recipe http://veganyumyum.com/2007/12/pan-fried-tofu-kale-and-stir-fried-noodle...

this is best fresh from the oven...I suppose it could be reheated...

take the kale leaves give them a good rinse,dont dry, just shake them. Remove the long hard part of the stem, cut the leaves in to strips, put them on a baking sheet drizzle with Olive oil & sprinkle with sea salt. pop in the oven @ 350 for about 45 minutes dependign on how big your bunch of kale is.
It will start to wilt, give it the occasional stir with a fork, when the edges are lookign crispy & the center vain is slightly soft it should be done.

I often do a quick stir-fry in peanut or olive oil, a bit of garlic, some onion, and a pinch of salt. Off the heat, I'll sometimes add a bit of crumbled goat or feta cheese, and it's delicious warm or cold. I found two recipes that look really great for bento, and just plain look yummy, here: http://www.seasonalchef.com/recipe1205f.htm

The spicy African kale & sweet potatoes (sorry, I can't call 'em yams) and the Chinese sesame kale both look delicious.

Thanks so much everyone! I've tried those kale chips before, but I doubt they would stay crispy once they go in the fridge. mosaica, one of the recipes from the link you sent me suggested braising the kale. I've never thought of that before. Looks like I have a lot of experimenting ahead of me.

Stephanie: it's one of the many things that keep me from being a perfect being --I have a total intolerant peeve about the sweet-potato / yam naming confusion. Embarrassing to be such a pedantic fussbudget ;-)