Spicy Kale Salad with Miso-Mushroom Omelet Recipe
"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
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