Thanks! As for kale recipes, I usually saute it in butter with garlic and cherry tomatoes, and sometimes mushrooms. I saute the garlic for a bit (in butter), then add the tomatoes (sliced in half), then add the kale gradually (adding salt and pepper, and perhaps a bit more butter) until it’s soft. Cooking time depends on the kale. Some takes longer to soften and lose it’s bitterness. The black kale I find takes less time to cook. I also use the same method to cook spinach and chard, and sometimes will mix them all together! It’s one of Kevin’s favourites!