Kale is one amazing superfood. It’s crammed with vitamins A, C, and K, not to mention cancer-fighting antioxidants and metabolism-boosting fiber.

But once you get that big bagful of fresh, frilly kale home from the grocery store … what do you do with it? Don’t fret. Kale is easy to work with and eager to please:

All hail kale

• Kale salad. Tender baby kale makes an easy, healthy stand-in for lettuce. Grownup kale can, too: Just tear the stems out of the leaves and thinly slice them crosswise.

•  Sautéed kale. Kale cooks fast—almost as fast as spinach. You can just tear out the stems, chop it roughly, and sauté it in a little olive oil for a few minutes. (Some people plunge it into boiling water first to make it even more tender, but you don’t have to.) A little lemon juice, crushed red pepper flakes, sea salt, and you’re done.

• Southern-style. Soul food doesn’t have to take all day. Simmer kale for just 10 minutes in a little water or chicken broth with sautéed bacon and garlic, and it will turn meltingly tender, smoky, and rich.

• Kale in soups. Throw a few handfuls of thinly sliced kale into just about any soup. It’s particularly great in minestrone and other bean soups.

• Kale chips. Even kale-haters (including kids) can get addicted to these. Tear out the stems and toss kale leaves with olive oil, sea salt, and pepper. Spread them in a single layer on a baking sheet and bake at 350 degrees for 10 or 15 minutes, until the edges brown