Preheat oven to 350\u00b0.
Chop kale into 1/2 inch pieces.
Place kale in a large bowl.
With hands massage oil, lemon juice and salt into kale.
Place kale on parchment lined baking sheet.
Bake at 350\u00b0 for 10-15 minutes until kale is dark green and crispy (Shauna from Gluten-Free Girl has a great Baked Kale Chips recipe on her site. She says the 12 minute mark is the perfect done time).
Cool and serve.
Mix mustard and sour cream, cover and refrigerate.
Cook veggie burger according to directions on the box.
To serve, put the mustard/sour cream mixture on bottom bun, top with a few arugula leaves, then top with veggie burger, then sprinkle with blue cheese and finish off with remaining arugula and the top bun.
gin by thoroughly rinsing the kale to remove any sand or
ver medium heat. Add vegan burger patties; cook, flipping halfway, until
hile waiting on sauce, gather burger ingredients.
Pickles: Slice Vlasic
alad. Lightly drizzle chopped.
kale with extra-virgin olive oil
In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.
Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.
aute until soft.
Add kale and saute for a few
This soup uses kale, but you can use any
take your washed and stemmed kale and tear it into small
he box or bag. This recipe serves 4 so I like
he tough stems from the kale and then shred it. Now
I only made 1/2 recipe and it was enough):
nion intact.
Lightly brush kale leaves with oil and add
killet over medium heat. Add kale; cook and stir until just
o 375\u00b0F
Rinse kale and pat dry thoroughly. Remove
Make your favorite recipe for hamburger patties; make eight
In a small bowl, whisk together oil, condiment, syrup, salt and pepper.
Slice kale into 1/2-inch (1 cm) wide strips; place in medium bowl. Add dressing; massage into kale leaves until well coated. Let stand for 10 minutes.
Add pine nuts and currants, tossing to coat. Garnish with grated lemon rind and Pecorino shavings.
More recipe ideas are available online at pc.ca.
Blanch the kale in boiling salted water for
n Dutch oven.
Saute kale, onion, and garlic in hot