Leafy kale has become synonymous with healthy eating. And for good reason – besides being refreshing and delicious, kale is packed with a variety of health benefits. This cruciferous vegetable is an excellent source of vitamin A and the natural plant compound lutein, which helps support eye health. Kale also provides potassium, fiber, folate and calcium to help support heart health; its calcium also supports bone health. Studies have also found that vegetables in the cabbage family, such as kale, may help reduce the risk of certain forms of cancer including prostate, colorectal, lung and breast.

With so many reasons to get more kale in, here are nine ways to eat it.

Add cooked kale to your favorite soup when it’s done or add chopped raw kale five to 10 minutes before your soup is finished cooking.

For a creative spin on pesto, puree kale, olive oil and nuts, such as walnuts, in your food processor or mortar and pestle. Add to pasta, cook with eggs or toss with chicken.

Kale can be baked into satisfyingly crunchy chips, yes! Punch up their flavor by sprinkling with garlic, olive oil, chili powder or whatever seasoning you like.

Kale works nicely in recipes that call for spinach. Think egg dishes, salads and lasagna. Just note that kale is heartier than spinach, so you may need to cook it down a bit longer.

Add kale to green juices. To cut the bitterness, combine with sweeter produce like carrots and apples.

Use kale in salads for a boost of antioxidant vitamins A and C. Kale also doesn’t wilt as quickly as lettuce, so you can dress it ahead of time.

Sauté this leafy green with almost any vegetable in your fridge for a quick and easy weekday side. It’s also a great way to cut down on food waste.

Cook up a plant-based kale paella with bell peppers, poblano chile, mushrooms and kale. Finish with eggs for a balanced meal and outstanding presentation.