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

Name: 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

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"This meal is quick to make, light, and yet satisfying (especially with a hunk of bread). The omelet turns it into a single-serving meal."

Keywords

eggs
olive oil
cremini mushrooms
oyster mushrooms
hen of the woods mushrooms
lacinato kale
garlic
salt
lemons
honey
pepper
Stonehouse California Hot Chile Oil

View full recipe on www.fullcircle.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fullcircle.com.

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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