Lisa Abraham

With its reputation as a superfood, kale has become one popular green these days.

Loaded with calcium and vitamin K, kale is considered a natural cancer-fighter, too.

So when some of the lovely green leaves were in our CSA box, it was easy to find ways to prepare it — everyone wants to cook with kale these days and recipes are plentiful.

First, there is a simple sauté from Gordon Ramsay, which flavors kale with pancetta, a type of Italian bacon.

Another recipe tosses kale with spaghetti squash and tomatoes for a dish that’s satisfying enough to serve as an entree.

— Lisa Abraham

BRAISED KALE WITH PANCETTA

1 lb. kale

5 oz. pancetta, chipped

2 tbsp. olive oil

? cup chicken or vegetable stock

Salt and pepper, to taste

Trim and chop the kale.

Saute the pancetta with the olive oil in a large pan until golden brown.

Stir in the chopped kale, add the stock and season well.

Cook over high heat for a few minutes, stirring frequently, until the kale is wilted and tender. Taste and adjust the seasoning, then serve. This dish is delicious with poultry, fish or meat.

Makes 4 servings.

— Adapted from Gordon Ramsay’s Sunday Lunch, 25 Simple Menus to Pamper Family and Friends

ROASTED SPAGHETTI SQUASH?WITH TOMATOES, KALE AND HERBS

2 tbsp. olive oil

2 spaghetti squash

8 roma tomatoes

3 large garlic cloves, minced

¼ tsp. dried red pepper flakes

1 head kale, stems removed and leaves chopped

1 tsp. dried oregano

2 tbsp. dry white wine or vegetable broth

Salt and pepper

2 tbsp. grated Pecorino Romano or Parmesan cheese

Preheat the oven to 400 degrees and line two large rimmed baking sheets with aluminum foil. Place 1 tablespoon of oil in a large, nonstick skillet. Using a pastry brush, lightly brush the foil with a little of the oil. Cut the squash in half lengthwise and scoop out the seeds. Place the squash, flesh side down, on the prepared pans. Roast for 30 minutes.

Cut the roma tomatoes in half lengthwise. Remove the pans from the oven and place the tomatoes, cut side down, around the squash. Return to the oven and roast for 20 minutes longer, or until the squash is tender when pierced with a fork and the tomato skins have shriveled. When cool enough to handle, use a fork to scoop out the strands of squash. Peel off the tomato skins. Use the squash and tomatoes right away, or cover and refrigerate until ready to finish the dish.

To finish the dish, heat the remaining olive oil in the skillet over medium-high heat. Add the garlic and red pepper flakes, then the kale. Saute for about 8 minutes, until the kale is emerald green and crisp-tender.

Stir in the oregano and wine until well combined. Then stir in the squash and tomatoes. Toss the squash, tomatoes and kale mixture together like pasta. Season to taste.

Serve in shallow bowls and top each with ½ tablespoon of cheese.

Makes 4 servings.

— The Back in the Swing Cookbook, Barbara C. Unell and Judith Fertig

Find previous installments of This Week’s Harvest and a list of local farmers markets at www.ohio.com/lifestyle/food.