1, cold purple kale. Materials:Half a purple kale, a fresh cucumber, salt, white vinegar, sesame oil, each moderate. Purple kale remove the outside of the dry skin, wash and shred. Remove the thorns of the cucumber, wash and shred. Kale marinated with salt for 5 minutes, strain the soup.

2, lemon purple kale salad. Ingredients:purple kale half, 1 lemon, 10 black olives, 2 tablespoons of olives, crushed black pepper, dried oregano powder, dried mint powder, salt to taste. Finely shred the purple kale and drizzle with two tablespoons of olive oil. Add the black olives, crushed black pepper, ground oregano, dried mint, and salt to taste. Sprinkle the salad with the lemon zest, cut two slices and squeeze out the juice, and mix well.

3, bitter melon kale. Ingredients: 200 grams of purple kale, 100 grams of bitter melon, sugar, white vinegar, salt.

Cut the purple kale into pieces, put in sugar, salt and mix well; bitter melon cut into slices, dig out the melon flesh, blanch in boiling water, and then pickle with salt; arrange the widows and orphans circle in the plate, put in the pickled kale crumbles, can be.