|Source: Recipe Box|
Kale is a worthy substitute.
If kale could talk, "Put me in coach," would be its mantra.
Take a random recipe plucked from box unearthed in a basement or estate sale. The basics are there such as salt, fat, acid and with that in place, substitute away. Here, for example, a vintage Newspaper Recipe for Greek Tortellini Salad ("This potluck-size salad can be made several hours ahead.....") has the basic ingredients for a side dish that can sit for a bit under cover and for the ingredients potentially not in your larder, such as a package of plain or tricolored refrigerated cheese tortellini, feel free to substitute with kale.
In this case the other ingredients are peppers, onion, olives, vinegar, oil, mint, lemon juice, sherry, salt, garlic powder, crushed red pepper and feta cheese....more than enough action to make this dish work with kale as the star. Because of kale's star power due to flavor, nutrients, fridge endurance and winter availability, the dish can be made with far fewer ingredients.
A quick massage and ribboning of the kale (see below) with addition of onion, vinegar, oil, an herb you might have on hand, an alcohol you might have on hand (not beer) instead of the sherry, real garlic and some cheese (not swiss) as an option makes for a sustainable version of this Vintage Recipe Box recipe.