Baked kale, our alternative green, is a strange one: it emerges from the oven its leaves like miniature trees pressed flat by some exuberant aggressor in a canine cartoon. It even rustles like foliage in a breeze when you pick it up to eat. By the way, try a hamburger topped with baked kale and yogurt: this is creamy crunchiness extraordinaire.
Boil sausages of your choice and serve them with warm boiled sliced potatoes and salad greens in a mustard vinaigrette. Or substitute for those greens baked kale, prepared as follows:
Wash, dry and trim 1 bunch of kale and toss the leaves in a mixing bowl with 1 or 2 tablespoons of olive oil and up to 3 or 4 (!) pressed garlic cloves.
Spread the leaves flat on a cookie sheet and bake them at 400° for 10 minutes, then turn them and bake another 10 minutes. Serve immediately thereafter.