5 things to do with kale

Add to your favourite recipes: salads, soups, stir fries

Omelettes
Whisk 2 eggs in a bowl. Add salt and pepper to taste. Set aside.
In a non-stick skillet, heat 2 tsp canola oil over medium heat.
Add 1 cup thinly shredded kale, ½ cup sliced mushrooms and 1 clove minced garlic. Sauté for 3-4 minutes. Set aside.
Add egg mixture to skillet. Use a spatula to push egg to the middle. Tip skillet to allow egg to run to the edges. Cook egg to desired doneness.
Add kale/mushroom mixture to one half of the omelette.
Sprinkle with 2 Tbsp of your favourite grated cheese. Fold over omelette and cook for one minute.

Kale chips
Preheat an oven to 350 °F (180 °C). Line a baking sheet with parchment paper.
Wash and dry one bunch of kale.
Remove the leaves from the thick stems and tear into bite size pieces.
Drizzle kale with 1 Tbsp olive oil and massage oil throughout the leaves. Sprinkle with a pinch of salt.
Bake until crisp, about 10 to 15 minutes.

Sautéed
Wash and dry one bunch of kale.
Tear kale into bite-size pieces (removing the stalk).
Heat 2 tsp of olive oil in a non-stick skillet.
Add kale and sauté for 2-3 minutes. Add 1 clove of minced garlic.
Sauté until kale wilts and turns bright green.
Sprinkle salt to taste and drizzle ½ tsp sesame oil.

Kale salad with Peanut Lime Dressing
Wash and dry one bunch of kale.
Tear kale into bite-size pieces (removing the stalk).
Dressing:
1 Tbsp Ginger peeled and chooped
3 Garlic Cloves minced
3/4 tsp Sambal Oelek
2 Tbsp Cilantro
2 Tbsp Peanut Butter
2 Tbsp + 2 tsp lemon juice
1 Tbsp Rice Vinegar
5 Tsp Tamari
1 1/2 Maple Syrup
2 Tsp Soy Milk
3/4 Tsp Sesame Oil
1/2 Cup Sunflower Oil

Combine all ingredients except oil in blender until smooth. With motor running add oil slowly in a steady stream. Blend until emulsified