Kale #1: Braised kale with almonds
1) Toast sliced almonds in dry pan on low heat until fragrant and remove.
2) Saute diced onion in half each olive oil and Earth Balance butter until onion softens and is translucent; add tablespoon of minced garlic if desired.
3) Season with salt and pepper to taste and pinch of paprika for a smoky flavor.
4) Add half a cup of chicken stock and a large bunch of torn kale, stalks removed, and toss the kale with the onions and seasoning to coat it evenly.
5) Cover the pan to wilt kale in the braising liquid; check after five minutes for preferred texture.
6) Once the liquid has reduced until nearly evaporated, add almonds back into pan and adjust seasoning. Finish with a squirt of lemon juice and serve.
Kale #2: Crispy Kale Chips
1) Preheat oven to 350 degrees. Rip kale into small pieces and place over baking sheet.
2) Drizzle with olive oil and spread around to coat evenly, seasoning with minced garlic, salt and pepper. Add red pepper flakes for a spicy version if desired.
3) Bake for 20 minutes or until the kale is crispy, with a chip-like consistency; this time will vary depending on how fresh the kale is and how much time it takes to release its water.
4) Serve warm, with hummus or white bean dip or as a side dish to grilled protein. These chips are a great healthy substitute to french fries or chips. Enjoy!
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