Serves 8 (yields 24 rollups)

12 slices bacon, cut in half
1/2 pound Lollipops® kale sprouts washed and stems trimmed (about 24)
3/4 cup ketchup
3/4 cup white vinegar
1 cup light brown sugar

Preheat the oven to 425 degrees F. Coat 2 baking sheets with cooking spray.

Wrap a piece of bacon securely around half of the kale sprout, leaving flowering ends uncovered. Place on a baking sheet and bake 15 to 20 minutes or until bacon is crisp.

Meanwhile, in a small saucepan combine ketchup, vinegar and brown sugar. Bring to a boil over medium heat, stirring occasionally. Remove from heat and drizzle sauce over kale sprouts. Serve immediately.

 Serves 6

1 can (10-3/4-ounce) can cream of chicken soup
1/2 cup mayonnaise
1/3 cup milk
1/4 cup white wine
2 teaspoons Dijon mustard
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
4 cups chopped Lollipops® kale sprouts, steamed
2 1/2 cups shredded cooked chicken
1 cup shredded Swiss cheese
1/2 cup French fried onions

Preheat oven to 350 degrees F. Coat an 8- x 8-inch baking dish with cooking spray.

In a large bowl, combine soup, mayonnaise, milk, white wine, mustard, garlic powder, salt and pepper; mix well.

Spoon 1/3 of cream sauce in the bottom of the baking dish. Layer evenly with half of kale, half the chicken and half of the cheese.

Repeat layers with 1/3 of cream sauce, remaining kale, chicken, cream sauce and cheese.

Top with French fried onions and bake uncovered 35 to 40 minutes or until hot.