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.
o 375\u00b0F
Rinse kale and pat dry thoroughly. Remove
gin by thoroughly rinsing the kale to remove any sand or
an get fresh kale from a garden, wash it, shake off excess
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
way inner ribs from each kale leaf and discard; tear the
take your washed and stemmed kale and tear it into small
Combine all ingredients except Kale in a food processor.
Tear up kale into bite size pieces, removing the stem.
Dip kale to coat at least 1 side of leaf in mixture.
Alternatively, you can put kale in a plastic bag and add mixture and shake until coated.
Place kale on one layer in dehydrator
Dehydrate for a 5-6 hours or until nice and crisp.
Preheat oven to 250 degrees F (120 degrees C).
Place kale leaves in a large resealable bag. Mix olive oil and garlic together in a bowl; pour over kale. Seal and shake bag until kale leaves are evenly coated. Add vinegar to bag, reseal bag, and shake until coated. Spread leaves evenly onto a baking sheet.
Bake in the preheated oven until crisp, 20 to 25 minutes. Season with salt.
Wash kale thoroughly.
Set to drip dry.
Prepare dressing as directed, adding cheese to dressing.
Shake well and set in refrigerator to cool.
Break kale into smaller pieces.
Add any or all optional items to kale and serve with cooled dressing.
Kale is rich in vitamin A and C.
Serves 6 to 8.
he box or bag. This recipe serves 4 so I like
Add the kale and the lemon juice into a large bowl and massage the juice into the leaves for 2 to 3 minutes. Let the kale marinate for 5 to 7 minutes.
Meanwhile, make the salad dressing: add the olive oil, mustard, and vinegar to a mason jar or other lidded jar and shake like crazy until the dressing emulsifies. Add salt and pepper to taste.
Roughly chop the kale into bite-sized pieces and add it back into the bowl. Add the Brussels Sprouts, cheese, and pecans to the kale. Pour the dressing over the salad, toss, and serve.
he tough stems from the kale and then shred it. Now
Place kale in a large serving bowl;
b>shake together the olive oil, sesame oil, and shoyu. Put the kale
ard, central vein of each kale leaf.
Stacking 3 to
hicken rub seasoning mix and shake or stir so that seasoning