Baked Kale Chips

1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt


Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.

2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.

3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Sauteed Rice with Kale

1 cup chopped kale
3 tablespoons olive oil
1 tablespoon butter
1 small onion, diced
1 stalk celery, diced
1/2 cup sliced fresh mushrooms
1/2 green bell pepper, diced
2 cloves garlic, minced
2 cups cooked white rice
1 teaspoon dry mustard
2 pinches cayenne pepper
salt and ground black pepper to taste

Directions

1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring the water to a boil. Add the kale, cover, and steam until just tender, 7 to 10 minutes.
Heat olive oil and butter in a large skillet over medium heat; cook and stir onion, celery, mushrooms, green bell pepper, and garlic in the oil and butter mixture until the onion is tender, about 5 minutes.
2. Stir kale and rice into the mixture, breaking the rice into grains with your spoon as you stir; season with dry mustard, cayenne pepper, salt, and black pepper. Cook and stir until the rice is hot, about 5 minutes.

Creamy Kale Salad

4 cups chopped kale (ribs removed)
1/4 cup chopped red onion
3 tablespoons raisins
1/2 cup plain Greek-style yogurt
1/4 cup mayonnaise
2 teaspoons sugar
1 lemon, zested and juiced
3 tablespoons sunflower seeds

Directions

Mix kale, red onion, and raisins in a large bowl.
Whisk yogurt, mayonnaise, sugar, lemon zest, and lemon juice together in a bowl; pour over the kale mixture and toss to coat. Refrigerate 2 hours to overnight. Sprinkle sunflower seeds over the salad and toss to serve.