Sentences with phrase «add cooked kale»

Putting a couple of kale leaves into your smoothie each morning is most definately a good idea, however, make sure to add cooked kale to your daily menu as well for even better results.

Not exact matches

Add your kale on top and place back in the oven for 10 minutes, stirring half way through to ensure the kale cooks all over.

Whilst reducing that mixture add a pinch of salt to boiling water and cook the bok choy, baby spinach and kale until tender, for about five minutes.

Add the kale and the mung bean broth and cook for about 5 minutes, or until the kale is wilted.

10 minutes into the cooking, add the kale and stir through, return the lid and carry on cooking for the final 10 minutes

Add the cooked whole oats or other grain as well as quick pickled beetroot, pomegranate kernels and sauerkraut to the kale and mix well.

Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in seasAdd pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in seasadd rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.

The vegetables — in this case handfuls of chopped scallions, shitake mushrooms, lacinato kale leaves and radish sprouts — cook a bit when added to the soup, but maintain their freshness and a bit of crunch.

Add the shrimp and kale and cook over medium heat for about 5 minutes until the shrimp have just turned pink and the kale is cooked through.

Then add in 1/2 cup cooked brown rice, 2 tablespoons hummus, 1/2 cup raw kale, 1/4 cup sprouts, 1/4 cup diced tomatoes, and 2 tablespoons of salsa to each bowl.

Slice the mushrooms, add to the pan and cook until most of the water has evaporated, then squeeze in the lemon juice, add the kale and allow to wilt.

After setting the cooked kale aside, I added the tempeh (my wok didn't need extra oil), the maple syrup, coconut aminos & liquid smoke.

Add chopped kale to the pan and allow to cook for a few minutes.

Add kale; cook, stirring frequently, until limp, about 3 to 5 minutes.

When pasta is cooked al dente, drain the pasta and add it to the pan with the kale, mushrooms and sauce.

Add in kale and sweet potato and continue cooking until all vegetables are tender and begin to brown.

When the mushrooms have cooked down add the kale.

Then you're going to brown your chicken, add the butternut squash red enchilada sauce, and then towards the end of the cooking, you'll add in the chopped kale.

Add the potatoes and the kale and cook partially covered for an additional hour or until the potatoes are completely cooked and the lamb is falling off the bones.

Add the kale, a splash of water, and a big pinch of salt, and cook until wilted, 5 more minutes, stirring occasionally.

Stir the rice, then pile the kale (and any optional veggies youre adding) on top and let cook for another 3 minutes without stirring.

Add celery, kale, carrot and peppers and continue cooking for 5 minutes.

I just put in one cooked beetroot and added a handful of curly kale and frozen mixed berries to the above recipe.

Cooked for another hour, then added whipping cream & kale for the last 1/2 hour.

You don't want them mushy, so maybe add the kale and cream when the potatoes are almost done / just done (depending on what your preference is), then simmering just long enough to cook the kale to your taste.

Next is the addition of leafy fast cooking vegetables like swiss chard and kale, added last minute they cook a bit but still maintain their vibrance.

add kale, shallots, garlic, salt, and pepper, and cook until crispy, stirring occasionally.

Add chopped kale / spinach / swiss chard, season with salt and pepper and cook for about 10 minutes.

Then I add in strips of kale, cook for however much time I've got at least half hour but an hour is better... and voila... super cheater white bean (very creamy) soup.

Add the olive oil, diced onions and kale to a skillet over medium high heat, season with 1/2 teaspoon of the salt and cook until the onions begin to brown and the kale is slightly wilted.

Add mushroom, kale and lemon juice, cook for 2 more minutes and set aside.

Cook for about 1 minute over medium heat and then add the chopped celery, carrot and kale.

Add kale and chicken to pan; reduce heat, and cook 5 minutes.

Add the kale and cover the pot; cook until it starts to wilt, a few minutes.

After which you have 5 minutes to prepare your summer squash before it needs to be added and then another five minutes before chopped kale and beans go in, i.e. you can easily prepare them while the stew is already cooking.

Anyway, to build the bowls just put one cup cooked rice (or whatever grain is your favorite — I used brown jasmine rice) in a bowl and add 1/4 of the sesame kale and 1/4 of the chili garlic tofu pieces.

You can mix up the veggies... for instance right now I am eating it with some kale I cooked up in the EVOO / garlic mixture and added a pinch of crushed red pepper for a little kick, but I have also used chopped up Swiss chard.

I cook quinoa on the stove (in water, broth, lemon juice, or whatever I have) and when almost all the water is gone and it's simmering, I add my greens on top with salt (typically kale).

In a large bowl, add sautéed kale, cooked quinoa, egg, cheese, dried cranberries and salt and pepper.

Sometimes I get kale that is a thicker variety and while it tastes the same, it requires a little longer cooking and a little more olive oil added to the processor to make the mixture the right spreadable consistency.

Add the kale during the last half hour of the cooking time.

When the chicken is half cooked, add in the kale and tomatoes — stir until the kale is wilted 5.

Add the kale, cover and cook until tender, about 10 minutes.

Add the kale leaves and cook for a few mintues.

Add the milk mixture into the slow cooker along with the kale.

THEN you add the shredded kale and chorizo, cooking until the kale is cooked.

Add the cooked pasta and kale to the skillet, and toss with the chicken and squash until combined.

After removing the kale, add the salmon and 1 tbsp of olive oil, and saute until cooked (around 15 minutes) on medium heat.

Add minced garlic and cook about 1 minute more, then add chopped kale all at onAdd minced garlic and cook about 1 minute more, then add chopped kale all at onadd chopped kale all at once.

Chop up the leaves, add them to the pan, and saute until the kale is cooked through.