Instructions

1. Wash the kale thoroughly. Use organic if possible to avoid pesticides and waxes. Dry each kale leaf with a clean paper towel or use a salad spinner. It is important that the kale is dry so that it doesn’t clump in the batter.

2. Remove the stems from each kale leaf, using a knife, or by simply tearing them out. The stems are extremely tough and would not taste good in a cookie recipe.

3. Chop the kale into small pieces. Ideally, the kale should be chopped very finely to blend easily into the cookie dough. If you have a food processor, pulse the kale until it produces fine pieces, but stop before it turns into a paste.

4. Prepare the cookie dough as directed in your recipe. Many recipes exist, including chocolate chip kale cookies, chocolate kale cookies and others. You can also add kale to your regular cookie recipes as well. This is helpful if you already have a recipe you love.

5. Incorporate the kale into the cookie dough as directed in your recipe, and be sure to mix it well so the kale is evenly distributed throughout the dough.

6. Finish the recipe by rolling out the cookies or spooning them onto the cookie sheet and bake as directed.