SUPER SUMMER KALE SALAD 
This kale salad recipe delivers a big bowl of vegetables, fruits, nuts, and seeds for a filling potluck favorite. Prep time is only 20 min. I substituted pumpkin seeds for the sunflower seeds since that’s what I had, I’m sure this recipe is very  flexible. For a meatless meal, add some feta or gruyere cheese.
INGREDIENTS:

3/4 cup white sugar
1/2 cup vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup extra-virgin olive oil
1 bunch kale, leaves chopped
1/2 (16 ounce) package frozen shelled edamame (soybeans) thawed
1/4 red onion, sliced thin
1 cup shredded carrot
2/3 cup fresh blueberries
1/2 cup sweetened dried cranberries
1/2 cup cashew or walnut pieces
1/2 cup shelled, roasted sunflower seeds


Directions:
Whisk sugar, vinegar, salt, pepper and olive oil together in a bowl until sugar is dissolved and set aside.

Toss kale, edamame, red onion, carrot, blueberries, dried cranberries, cashew pieces and sunflower seeds together in a bowl. Pour about half the dressing over the mixture and toss to coat. Cover and refrigerate 4 to 6 hours.  Serve remaining dressing on side.

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Remember, you can substitute most kale recipes with swiss chard. Because you know it's coming next!

(Or Spinach Bake... Collards Bake... Or ANY other Greens Bake!)

3/4 lb. greens (about a 1 gallon bag)
3-5 cloves garlic,minced
1/4 cup onion, chopped,
5 eggs
1/2 cup milk
1/2 tsp salt
3 cups shredded Swiss cheese

Preheat oven to 325. Wash greens by placing them in a pan of cool water, swishing them around, then lifting them from the water. If any dirt remains in the water, start with a new pan of water and repeat. Strip the leaves from the stems of the greens. Chop the stems into 1/4 inch pieces. Chop the leaves of the greens into bite- sized pieces.

In large saucepan, boil one quart water. Add stems, garlic, and onion. Stir, cover, and boil until tender, about 5-7 minutes. Add leaves to the pot. Stir and cover. Cook, stirring often, until greens are tender, about 3-7 minutes. Drain, pressing with fork to remove more water.

In a large bowl, beat eggs. Stir in milk,salt and cheese. Add greens and stir (it will be thick). Pour into greased 9x13 inch casserole pan. Bake, uncovered, 35-40 minutes or until center is set. Serve warm or chilled.