Just a few ideas for using kale and bok choy (also mustard, chard and collards)
Greens with sweet potaoto
peel and chop one sweetpotato
one cup vegetable broth
8 oz kale or bok choy
1 garlic clove
1/2 inch piece of ginger
2 cups cooked rice
brown the sweetpotato in a skillet with oil, add vegetable broth, bring to a boil, lower heat, cover and cook until soft –about five minutes. Turn heat to high, add more oil, and add all other ingredients and saute for three minutes
Serve over rice
Season with fish sauce and soy sauce.
Try adding some good spicey peppers
Sauté kale or bok choy with fresh garlic in olive oil.
Serve over rice with soy sauce or pasta with parmesan
Saute chopped kale or bok choy with apples. Sprinkle with balsamic vinegar and chopped nuts.
Combine uncooked chopped kale or bok choy, pine nuts and feta cheese with hot pasta drizzled with olive oil.
Use kale tossed in olive oil as a pizza topping. It will become crispy
Kale, collard or mustard chips–wash, dry, remove the stem and cut greens into large chip size pieces. Toss with olive oil and salt, spices, maybe parmesan or whatever. Place on a baking sheet lined with parchment paper and cook at 300˚ until crisp–about 30 minutes
Or make these green chips in the dehydrator