Organized by the food activist group No So Fast, the idea is to collect as much of the nutritious and ubiquitous leafy green for a Downtown Eastside meal program.
Shira McDermott, the chief founder of NSF and the brains behind the Kale Drive, says the goal is nutrition, but the problem is taste.
"Kale is everywhere, it grows like crazy all year," she said. "But in the winter we don't tend to eat it that much."
She notes kale can also be a hard sell for people not quite sold on the taste of the vegetable.
So McDermott experimented with some cooked kale and discovered it could easily be made into a powder, and then added to a meal.
"What if we could make a lot of that?" she thought.
So this coming Monday, Vancouverites are invited to bring their extra kale to 1 West Cordova St. from 10 a.m. to 2 p.m. PT.
The kale will be turned into the powder and then used to boost the nutritional value of food without, you know, having to eat it.