Kale, Fueled, Fit and Fabulous

Prepare Kale

Yields: two bunches

Cook time: 5 mins

2 bunches of Kale

Preparation:

1. Wash 2 bunches of Kale and while holding the stem pull your hand down over the leaves to remove.
2. Place in a salad spinner or arrange on paper towels to dry completely.
3. Store in plastic re-sealable bags between 2 pieces of paper towel to remove any access water while it is stored.
4. Keep in fridge or use in our Produce One and Produce Two recipes below

Kale Chips

Yields: 4-6

Cook time: 15 mins

1 bunch of kale from Cook Once, ripped apart into bite-sized pieces

1 tablespoon olive oil

1 teaspoon kosher salt

1/2 teaspoon pepper

Preparation:

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and spread out pieces of kale.
2. Sprinkle with olive oil, kosher salt and pepper.
3. Cook for 15 minutes or until the edges are crispy. Be careful not to burn them!

Kale, Goat Cheese and Cherry Tomatoes

Yields: 4 side dishes or 2 main dishes

Cook time: 10 mins

1 bunch of Kale from Cook Once
2 tablespoons olive oil
2 garlic cloves, finely chopped
1/4 cup white wine
1/4 cup chicken stock
1/2 cup cherry tomatoes, sliced in half
1/4 cup crumbled goat cheese
Salt and pepper, to taste

Preparation:

1. In a frying pan, heat olive oil over medium heat and add garlic, cooking for 1- 2 minutes.
2. Add the kale, white wine and chicken stock. Cook for 5 minutes until Kale starts to wilt, then add cherry tomatoes and cook for an additional 2 to 3 minutes.
3. Top with crumbled goat cheese and season with salt and pepper for taste. Serve hot.