Chow - Easy Kale Cookbook

Ingredients

• 10 C. thinly sliced kale leaves
• 2 medium red or yellow bell peppers, sliced thin
• 2 large carrots, thinly sliced
• 1 C. dry roasted lightly salted peanuts, divided
• 1/2 C. extra virgin olive oil
• 1/4 C. apple cider vinegar
• 1 tbsp honey
• 1/2 tsp kosher salt
• 1 pinch crushed red pepper flakes

Directions

• Get a big bowl, mix: 3/4 C. of peanuts, kale, carrots, and bell peppers.
• In a blender or food processor for 2.5 mins, blend: 1/4 C. peanuts.
• Get a 2nd bowl, combine: pepper flakes, salt, honey, olive oil, and vinegar.
• Combine both bowls. Toss to coat the kale leaves evenly, top with the blended peanuts.
• Enjoy after chilling the salad in the fridge for 30 mins.

Ingredients

• 1 bunch flat-leaf kale - ribs trimmed away and discarded and leaves cut into 2-inch pieces
• 1 tbsp olive oil, or to taste
• sea salt to taste

Directions

• Place your pieces of kale on a plate and keep half an inch of space between them.
• Coat the leaves with oil and salt.
• Microwave the leaves for 2.5 to 3 mins.
• Enjoy as a healthy snack.

Ingredients

• 4 C. kale, washed and stems removed
• 1 tbsp extra-virgin olive oil
• 1 tbsp chili powder
• 1/2 tsp kosher salt

Directions

• Set your oven to 400 degrees before doing anything else.
• Get a bowl, mix: olive oil, chili powder, salt, and kale.
• Place all your kale leaves in a casserole dish or on a baking sheet. Cook the leaves in the oven for 7 mins. Then stir the leaves.
• Roast for 7 more mins until crunchy.
• Enjoy.