Photo: thebittenword.com/Flickr

Kale, such a tough and bland vegetable raw, takes on magical properties when its fibers are broken down the right way — perhaps through a massaged kale salad (much better, I promise, than it sounds), through kale chips, or in rustic soups. The flavor becomes deep and addictive, almost meaty. Not bad, for something so healthy.

Let’s set health aside for one moment, though, because kale’s dirty little secret is that it’s best eaten alongside red meat and cheese. Exhibit A: this sausage-kale breakfast strata, courtesy of the Pioneer Woman Cooks. I have not personally tried this recipe, but take a look at the ingredients — there’s no way that this one isn’t a keeper.