Don’t be put off by its stiff, tough appearance. A hardy, leafy green, kale can be served just about every way you’d prepare spinach and then some. It’s a typical ingredient used in Colcannon, a traditional Irish dish that combines kale with mashed potatoes enriched with plenty of butter and cream.

There are lots of different varieties of kale, but the most common is curly kale. Curly kale is bright green with fluffy-looking bushy leaves and stiff stems. It has a mildly peppery flavor but is tastiest (and sweetest) in late fall and winter; perfect for a Freshly Made Holiday.

Kale is low in fat, saturated-fat free, cholesterol free (as with all plant foods), low in sodium, an excellent source of vitamins A and C, and a good source of calcium and potassium.

Kale is low in fat, saturated-fat free, cholesterol free (as with all plant foods), low in sodium, an excellent source of vitamins A and C, and a good source of calcium and potassium.

Baked kale chips are a fun, healthy snack or appetizer that you can feel good about serving to friends and family. In a large bowl, toss dry kale leaves (stems removed) with a tablespoon of olive oil and a pinch of salt. (A bit of heart-healthy oil actually improves nutrient absorption.) Place on a non-stick baking sheet and bake at 300° F for 30 minutes or until crisp.