Don't Know What to Do With That Bag of Kale You Just Bought? Try These 5 Kale Recipes from Around the Web.

I have a confession to make. I bought a big bag of organic kale because it was discounted by 50%. Once I got home with it, I was at a loss as to what to do with it. Usually, I stick to baby kale and mix it in with salads. But we are talking a big bag here. There are just two of us.

What was I thinking?

Since I've already put in all the research, I thought I would share it with  you so if you ever found yourself in the same predicament, staring at a bag of kale you have no idea what to do with, you have all the resources you need so you can use up that kale before it becomes a bag of slime in your refrigerator.

Photo Credit: Serious Eats/Jennifer Segal

Kale, Apple, and Pancetta Salad

This salad will be on our plates for dinner tonight. With the combination of kale, apples, and pecans, it makes a perfect fall salad. Serve it as a main dish or a side. It would also make a beautiful and healthy Thanksgiving side dish.

Photo Credit: Heidi Swanson/101 Cookbooks

Ribollita

101 Cookbooks is one of my favorite food blogs. Blogger Heidi Swanson describes this dish as a thick Tuscan stew thickened with day old bread. This vegetarian stew requires a whole pound of kale, so if you bought the big bag this is the recipe for you. Another great fall recipe, especially when we get into the cooler days, which will be around December down here in Texas.

Photo Credit: Brian Woodcock

Sausage and Kale Pesto Pizza

You could easily swap out the pork sausage for a plant based sausage to make this vegetarian. This savory pie is full of bold flavor and is shaped and baked in a cast iron skillet.

Photo Credit: Cookie and Kate

Southwest Kale Power Salad

What's not to like about this vegetarian (and gluten free) salad? It's chock full of nutrition and southwest flavor. Sweet potatoes, yes! Avocado, I'm in heaven. The best part of all is that it's a complete meal in a bowl. No need to serve anything else with it.

Photo Credit: Dana at Minimalist Baker

Hide Your Kale Smoothie

Finally, no list would be complete without a smoothie recipe, and this one's not green! Not only that, but the kale taste is hidden as well. The best part of this is that you don't have to use fresh kale, so if you have leftovers in that giant bag and you are still at a loss as to what to do with it, throw it in the freezer and use it to make a kale smoothie for a great breakfast on the run.

Healthy Black Bean and Corn Salad

I'm not sure why I haven't shared this recipe with you guys yet. It's a summer staple around here. The best part of all is it requires no cooking, thus no heating up your kitchen on an already hot day. Just chop some veggies, toss in some beans, pour on the dressing and you are ready to go! I usually serve with a side of tortilla chips.

A cold bottle of Topo Chico sparkling mineral water tops it all off. Easy to find here in San Antonio, apparently it's gotten the attention from foodies all around the country. It's bottled in Monterrey, Mexico, so it's no surprise that we've known  about it here in south Texas for quite some time. After all, the drive to the border of Mexico is shorter than the drive to Dallas. But, I've strayed off topic. Back to the Black Bean and Corn Salad recipe.

If you want your dressing slightly sweetened, add a little honey to taste, or agave to keep it vegan. You don't have to use fresh corn. I use frozen sweet corn straight out of the bag. I don't even worry about thawing it out.

Black Bean and Corn Salad

• 3 cups sweet corn (cool, if cooking fresh)
• 2 medium tomatoes, diced
• 1 large avocado, diced
• 2 cans black beans, rinsed
• 2 green onions, chopped

dressing

• 1/4 cup extra virgin olive oil
• juice from 2 limes
• 1 clove minced garlic
• 1/2 cup chopped fresh cilantro
• pinch of cayenne pepper
• salt, to taste

Place corn, tomatoes, avocado, black beans, and green onions in a large bowl. In a separate container, mix together the ingredients for the dressing. Whisk until well combined and pour over the salad. Stir gently to avoid mashing the avocado. Serve immediately.