I did make a snazzy kale scramble twice this week, it was that good. Sautéed chopped kale in coconut oil with red onion and garlic until it was wilted and tender (about ten minutes) and then I added two eggs (beaten with a splash of milk) and gently stirred everything 'round until the eggs had formed lovely big curds. A little salt, pepper, and sriracha and it was good to go.
I also made a Waldorf-style kale salad. Twice. I'd forgotten how much I love Waldorf salad and, while mine pales before my uncle's traditional version, I liked mine enough to eat it for lunch and supper two days running.
Kale Waldorf(ish) Salad
2 packed cups chopped kale
1 apple, diced and tossed w/ lime juice to prevent discoloration
½ cup halved seedless grapes
½ cup roughly chopped dried cherries
¼ cup nonfat plain Greek yogurt
1 Tbsp mayonnaise
1 Tbsp honey
1 Tbsp lime juice
2 Tbsp slivered almonds
Toss dry ingredients together in a large bowl. Set aside.
Whisk wet ingredients together in a small bowl. Add to salad and toss well. Let sit until ready to serve. Season with salt and pepper and sprinkle with slivered almonds, if desired, just before serving.