Spicy Kale Salad with Miso-Mushroom Omelet Recipe | Full Circle

Ingredients

• 1 tablespoon pecan halves, raw and unsalted
• 1 teaspoon white miso paste
• 1 teaspoon water
• 1 egg
• 1 tablespoon extra-virgin olive oil, plus more if needed
• 1 cup cremini, oyster, hen of the woods, or other meaty mushrooms, chopped
• 2 cups lacinato or other kale leaves, stripped from their stems, thinly sliced and massaged
• 1 ounce coarsely grated Pecorino Romano cheese
• freshly ground black pepper
• 2-3 lemons, juiced (1/3 cup lemon juice)
• 1/4 cup California Hot Chili Oil (from Stonehouse)
• salt