So last Wednesday was National Kale Day and we forgot to celebrate that oh-so-magical plant that is practically a deity here in the Bay Area. In an effort to not upset the kale gods we invited Chef Ryan Scott in this morning to discuss his favorite kale tips and recipes, and trust me, Ryan has A LOT to say about kale.

Make sure you listen in to the full podcast below, and while you’re at it, try your hand at preparing Ryan’s famous kale soup recipe from his book One to Five.

Ryan Scotts’ Kale Soup

6 slices bacon, chopped

1 pound ground turkey

1 teaspoon kosher salt

1 teaspoon black pepper

1 teaspoon onion powder

1 teaspoon garlic salt

1/2 teaspoon red chile flakes

2 tablespoons vegetable pil

2 cups chopped red onion

1 cup chopped carrots

1 tablespoon refrigerated garlic paste

3 dashes of hot sauce

4 cups chicken stock

1 can of cannellini beans, drained and rinsed

2 cups water

3 cups loosely packed 1/2 inch-pieces lacinato kale leaves, stems discarded