What to do with kale

I didn't know what to do with kale when I first planted it. Of course, there is the traditional German way of making green kale, if you have an hour or three to spare. But a) I usually don't, and b) I wanted a way of cooking them that preserved the vitamins (kale is one of these so called "superfoods").

This dish became one of my weeknight standards:

Heat pasta water, start frying a pack of Italian sausage mix over medium heat (I usually don't add fat to my nonstick pan- the sausage mix has enough. You can substitute cut up sausages, bacon, or strips of roast chicken breast, if you like). Cook the pasta (I used my first ever home made tagliatelle today, but spaghetti is my standard) according to the package instructions. Meanwhile, wash a bunch of kale (the last of my red Russian kale today- lacinato is also great), cut in thin strips, and add to the boiling pasta two minutes before pasta is done. then drain everything through a colander, toss with sausage mix in the frying pan, and serve with salt, pepper, and grated parmeggiano.