Kale is one of the most nutritious vegetables around, as you might surmise from its deep green color. A cup of chopped kale gives you more than twice your daily target of Vitamin A, a third again your daily target of Vitamin C, almost seven times your target of Vitamin K. It has fair amounts of calcium and iron, more than in most other vegetables, and hardly any calories. And it's cheaper than spinach, escarole or other comparable greens.
I am not enamored of the strong taste of cooked kale, but I just love it served raw -- not on a plate or in a salad, but in soup.
This bowl holds more than two cups of kale, and you might not think there would be much room for soup on top of it. But the instant the hot liquid hits the kale, it wilts and shrinks, so I was able to put almost two cups of soup into the "full" bowl.
It tastes great, and is one of the easiest ways I know to add serious vegetable material to your diet. And it's fun when your food changes color in mid-meal.