Every day I go out to the vegetable garden and pick armfuls of kale. I feel a little like The Sorceress’s Apprentice. The more I cut and cut and cut it continues to grow and grow and grow. They have become an embarrassment of riches. The payoff from this leafy green is loads of vitamin C, beta-carotene, calcium and antioxidants. Kale is extremely versatile. You can steam it, saute it, add it to a salad or casserole, make kale chips and even add it to smoothies. This recipe for curried kale with coconut is the perfect side to serve with your favorite Asian food. It’s simple to whip up, and can be served at room temperature. Click on CURRIED KALE WITH COCONUT for this soo-good-for-you recipe.