For the kale, I made a raw kale salad and a stir fry with the kale stems. The raw kale salad was simple, I massaged 1 Tbls of oil, 1 Tbls apple cider vinegar and a pinch of salt for a few minutes. To the salad I added a marinade of lemon juice from 1/2 a lemon, cayenne and 1 clove minced garlic. I topped the salad with marinated tofu.
I normally avoid cooking with the kale stems, but I thought I’d try sauteing them with some oil, onion, nutritional yeast and Bragg’s amino acids. They were absolutely delicious. I wish I had more!