ixing it throughly with the kale to help soften it. The
Toss kale with carrot, orange juice, lemon
1. Blend oil, peanuts, vinegar, and sugar in a blender or food processor.
2. Add salt to taste.
3. Place kale and carrots in a bowl and pour peanut sauce over.
4. Massage sauce into kale and carrots.
5. Top with additional whole peanuts if you like.
o serve:
Toss the kale with some of the vinaigrette
In blender, combine sesame oil, water, tamari and agave nectar until smooth.
Toss kale with sesame seeds and dressing until well coated. Set aside for 5 minutes before serving.
Combine the kale, carrots and walnuts.
Whisk together the mayonnaise, vinegar, sugar and spices.
Toss with mix.
Cover. Chill 1 hour.
Place the prepared vegetables in a large salad bowl. Toss.
Whisk together the dressing ingredients and pour over the kale mixture.
Stir well. Cover and refrigerate until ready to serve.
In a large bowl, combine kale, cabbage, orange segments, onion, bell pepper and sunflower seeds.
In a small bowl, whisk together mustard, orange juice, vinegar and pepper. Pour over the kale mixture and toss to coat. Serve immediately or refrigerate for up to 2 days.
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.
Whisk balsamic vinegar, olive oil, honey, and lime juice in a large bowl. Add coleslaw mix, baby kale, red onion, and sunflower seeds; toss to combine. Season with salt and pepper.
Mix kale, dressing, walnuts, and cranberries in a large bowl. Refrigerate until ready to serve.
arbecue Sauce and some Tangy Slaw (recipe below) and enjoy.
For
In a blender, puree dressing with avocado and oregano.
In a large bowl, combine kale, broccoli slaw, pepper, onion, cranberries and almonds. Add dressing and toss to combine. Season.
xtra-large bowl combine the kale, salt, and olive oil. Using
gin by thoroughly rinsing the kale to remove any sand or
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
y hand.
Stem the kale and chop well. Using a