GF Collard Greens, Kale Recipes

Rather than a thread for everything, I'll offer this for collecting up kale and collard greens recipes. Reply with yours!

I made Sopa de Fuba' (Brazilian collard green, cornmeal and sausage soup) the other night, and it was delicious!
To make it gluten-free I used:
- explicitly gluten-free cornmeal (Bob's Red Mill corn grits/polenta)
    (For newbies to GF cooking: yes, corn has no gluten, but there are concerns about contaminated processing equipment. Also, the term "corn gluten" is considered to be a misnomer at this point -- it is not the same as wheat/rye/barley gluten.)
- gluten-free sausage - Wegman's Tuscan rather than a kielbasa (and I just learned on wikipedia that there are lots of different types of kielbasa!)
- commercial chicken stock that was explicitly gluten-free (homemade is obviously better, but I was out)

The Saveur page says "Reproduction in whole or in part without permission is prohibited," so I won't paste the actual recipe; here is the link:
http://www.saveur.com/article/Recipes/Sopa-de-Fuba-Collard-Greens-Cornmeal-and-Sausage-Soup

Here are the minor modifications I made:
I minced one medium onion and sauteed it in the stock pot before adding the stock that the cornmeal goes in - a good homemade stock might not need this.
I microwave-steamed two large carrots (cut 1/2" thick on the diagonal) to the tender-crisp point, and tossed them in at the end just so they'd reheat.

Also, I used 6 large collard leaves, but didn't weigh them to see if they were 4oz. (I wasn't going back out into the cold wet drizzle to get more if it wasn't 4oz, and I didn't want to deal with leftover leaves if I went over!)

That's a very nice simple-simon recipe, Beetles.
Thanks. I'm thinking of using meat-free meatballs in mine.
I don't get the egg addition though. Does it thicken, like thin custard, or are we just eating raw eggs? I have nada against raw eggs but need to know if I should see it thicken for success.
CC

You scramble the eggs in a separate bowl, then add a ladleful (1cup) of the near-boiling stock/cornmeal combination, while whisking. The heat from the near-boiling stock cooks the eggs, but not as quickly as dumping the raw egg into the stockpot on the stove, so they don't get chunky. You then add that mixture back to the stockpot (which still has over 6 cups of near-boiling liquid in it) and between the heat from that, and the extra 1 minute cooking time they add, I'm pretty sure the eggs are cooked, not raw.

I assume it's a thickener, but I didn't make one without eggs to compare how much of the thickening at the end was the eggs vs additional cornmeal plumping.

Collards for dinner again - they are holding up really well so far this winter! A different ethnicity than my last post, Indonesian this time. The recipe is already gluten-free without modification.

The Saveur page says "Reproduction in whole or in part without permission is prohibited," so I won't paste the actual recipe; here is the link:
http://www.saveur.com/article/recipes/Gulai-Sayur-Indonesian-Style-Collard-Greens-Curry

I made three modifications:
I swapped the 2 fresh (I assumed they meant fresh) Thai chiles -- with a 1/2t of powdered dried Thai chilis (homegrown!) and a sixth of a fresh red bell pepper, chopped.
I swapped the fresh lemon grass stems for about 1T of sliced lemon grass in liquid from a jar (Thai Taste brand), and put it into the food processor to incorporate it into the paste.
I used brown sugar instead of white sugar.

I serve this with jasmine rice and shrimp. I think farmed catfish would also have worked fairly well. For a vegetarian version I'd suggest tofu or hard-boiled eggs.

I tried to make kale "chips" toasted in the oven with just a drizzle of olive oil on them. Maybe some salt. Those were nasty. And bitter. And shriveled up into cellophane looking what-nots. 

I've heard that it depends on what kind of kale you use. Some work/taste better than others. 
I've also been told to sprinkle flavor enhancers on them - like dry ranch dressing mix or other spice mixtures. 
I've also heard that no matter what you do...kale baked this way is destind to failure - is always less palatable (ie. yuck). 

I would totally be willing to try it again if someone out here has a solid, fail-safe recipe.