Spicy Kale Salad with Miso-Mushroom Omelet Recipe

Name: Spicy Kale Salad with Miso-Mushroom Omelet Recipe
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

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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