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.

 Serves 4

8 ounces bowtie pasta
1/3 cup + 2 tablespoons peanut oil
1/3 cup soy sauce
1/4 cup white vinegar
2 tablespoons sugar
2 cloves garlic, minced
1 1/4 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
1 cup shoestring carrots
1/4 pound Lollipops® kale sprouts washed, stems trimmed and cut in half
1 tablespoon sesame seeds

Cook bowties according to package directions, drain and keep warm. 

In a medium bowl combine 1/3 cup peanut oil, soy sauce, vinegar, sugar and garlic; mix well and set aside. 

In a large skillet heat 2 tablespoons peanut oil over medium high heat until hot. Add chicken and carrots and cook for 6 to 8 minutes or until chicken is no longer pink. 

Add kale sprouts and soy mixture to skillet and cook for 3 to 5 minutes or until kale begins to wilt. Stir in bowtie pasta and sesame seeds and cook until heated through.

Serves 4

10 butter flavored crackers
2 teaspoons butter, melted
6 tablespoons butter
4 boneless, skinless chicken breasts, butterflied (See Note)
1/2 cup shredded Cheddar cheese
1/4 pound Lollipops® kale sprouts, washed and stems trimmed (about 12)
4 cloves garlic, minced
1 teaspoon chopped fresh parsley
2 tablespoons lemon juice
1/8 teaspoon salt (plus additional for sprinkling)
1/8 teaspoon black pepper (plus additional for sprinkling)
1 teaspoon all-purpose flour

Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. In a resealable plastic bag, crush crackers, add 2 teaspoons melted butter, mix and set aside.

Place chicken breasts on a flat surface, open them up like a book then lightly sprinkle both sides with salt and pepper. Sprinkle 2 tablespoons cheddar cheese on one half of each chicken breast and top each with 3 kale sprouts.

Fold over top half of each chicken breast; carefully place stuffed chicken breasts in baking dish. Sprinkle cracker mixture evenly over chicken. Bake 25 to 30 minutes, or until chicken is not longer pink in the center.

Meanwhile, in a small saucepan over low heat, melt 6 tablespoons butter. Add garlic, parsley, lemon juice, 1/8 teaspoon salt, 1/8 teaspoon pepper and flour. Mix well and heat until thickened and hot. Drizzle over chicken and serve.

Note: To butterfly your chicken breasts, just place them on a flat board and place your hand on top. Using a sharp knife, carefully cut horizontally three fourths of the way through the chicken breast, so it opens like a book. 

Serves 4

1 pound linguine
3/4 cup (1-1/2 sticks) butter
2 tablespoons olive oil
10 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 pound kale sprouts (Lollipops), washed and stems trimmed
1 (12-ounce) container cherry tomatoes, halved
2 tablespoons lemon juice
Parmesan cheese for sprinkling

Cook and drain linguine according to package directions; keep warm.

Meanwhile, in a large skillet, melt butter and heat oil over medium heat. Add garlic, salt, pepper, and kale sprouts, and saute 4-5 minutes or until wilted, stirring occasionally.

Stir in tomatoes and lemon juice and cook for 1-2 minutes, or until heated. Serve immediately over warm linguine, and sprinkle with Parmesan cheese.

Note: You can substitute the linguine pasta for any other pasta you have on hand!

Yields about 1-1/4 cups

1 cup olive oil, divided
4 cups chopped fresh Tasty Tuscany® or Salad Savoy®
1 tablespoon lemon juice
1/4 cup pine nuts, toasted
4 cloves garlic
1 (1-ounce) package fresh basil
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper

In a large skillet over medium heat, heat 1 tablespoon oil. Add Tasty Tuscany kale and cook 4 to 5 minutes, or until wilted.

Place Tasty Tuscany kale in food processor, add remaining oil, the lemon juice, pine nuts, garlic, basil, Parmesan cheese, salt, and pepper. Process until smooth. Serve or store in refrigerator until ready to use.

Note: This pesto sauce is great over your favorite pasta, chicken, or fish dish!

4 servings

2 pounds ground beef
2 cups finely chopped Tasty Tuscany® kale
1/2 cup finely chopped onion
1/2 cup Italian bread crumbs
3/4 cup ketchup
1 egg, lightly beaten
1 1/2 teaspoons chopped fresh rosemary
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper

Preheat oven to 350 degrees F. Coat a 9- x 5-inch loaf pan with cooking spray.

In a large bowl, combine all ingredients; mix well. Press mixture into prepared pan.

Bake 60 to 65 minutes, or until no longer pink in center. Let stand 10 minutes, then slice and serve.

8 servings

20 slices white bread, toasted and cut into 1-inch cubes
1/2 cup (1 stick) butter
2 tablespoons vegetable oil
1 onion, chopped
8 ounces mushrooms, sliced
3 cups chopped Salad Savoy®
1 teaspoon rubbed sage
1/2 teaspoon dried thyme leaf
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 1/4 cups chicken broth

Preheat oven to 375 degrees F. Coat a 3-quart casserole dish with cooking spray. Place bread cubes in a large bowl; set aside.

In a large skillet over medium-high heat, melt butter with oil. Add onion and mushrooms;cook 5 to 7 minutes, or until soft. Stir in kale and continue cooking 3 to 4 minutes, or until kale begins to wilt.

Add vegetable mixture to bread cubes. Add remaining ingredients; gently stir until well combined. Spoon into casserole dish.

Cover and bake 20 minutes. Uncover and bake an additional 15 to 20 minutes, or until heated through.

12 servings

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon garlic powder
1 teaspoon salt
2 1/2 cups shredded Salad Savoy®
1 cup crumbled feta cheese
1/2 cup olive oil
2 eggs
3/4 cup plain Greek yogurt
3/4 cup milk
1/4 cup chopped walnuts

Preheat oven to 350 degrees F. Coat a 9- x 5-inch loaf pan with cooking spray.

In a large bowl, combine flour, baking powder, garlic, and salt. Add in Salad Savoy and feta cheese; stir.

In a medium bowl, whisk oil, eggs, yogurt, and milk. Pour into dry ingredients and mix until well combined. Pour batter into loaf pan and sprinkle with walnuts.

Bake 45 to 50 minutes, or until a toothpick inserted in center comes out dry. Let sit 10 minutes, then remove to a wire rack to cool completely.

 2 servings

3 tablespoons plain nonfat yogurt
1 pear, cored and cut in chunks
1/2 cup blueberries
1 banana
1/2 cup coconut milk (see Note)
1 cup kale sprouts (Lollipops) washed and stems trimmed
1 cup ice
1/4 cup pistachios or walnuts (optional)

• In a blender, combine all ingredients and blend until smooth and creamy. Pour into glasses and serve immediately.

Note: If you prefer to leave out the coconut milk, you can substitute with water.