Sentences with phrase «cook kale about»

Cook kale about 1 - 2 minutes, turning a few times.

Not exact matches

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.

Stir in kale, cover, and cook until kale starts to wilt, about 3 minutes.

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 season.

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.

I cook kale in a very similar way, but before I start I marinade the about two cloves of garlic, about the same amount of ginger finely chopped and a large peeled tomato, diced, in the juice of half a lemon, before throwing them all in just before the end (actually, I usually throw in some small prawns with them but I know that won't go down here...!)

Cook the kale over medium heat for about 2 or 3 minutes, or just until it's started to wilt.

Season with salt and pepper, cover and cook over moderate heat until the kale is tender, about 5 minutes.

Cover skillet and reduce heat to low; cook until kale is tender, about 5 to 10 minutes.

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

I used baby kale for my greens, so decreased the water to 6 cups and the cooking time to about 30 minutes.

5 tablespoons Tessemae's Zesty Ranch 3 teaspoons almond butter 2 bunches Tuscan kale, ribs & stems removed, leaves chopped (about 4 cups) 1/2 cup toasted chopped pecans 1 small zucchini, trimmed and thinly sliced lengthwise on a mandolin 2 cups cauliflower florets, thinly sliced on a mandolin 1 cup red and yellow grape tomatoes, halved 1 cup trimmed baby arugula 2 cups cooked sliced chicken breast and / or thighs

Bring to a simmer, stir in kale, and cook until kale is completely wilted and tender, about 5 minutes.

I like my kale to still have a bit of body and chew to it, so I only cook for about 5 minutes.

The great thing about this recipe is you don't have to cook the kale.

Cook until kale is wilted, about five minutes.

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

Lower the heat to a simmer and continue to cook for about 15 minutes, or until the kale is wilted and the stock has reduced to about a third of the original volume.

Stir and cook the kale until it is wilted and glossy (about 5 minutes).

:) and if u do want a myriad other ways to cook greens which take less than 40 minutes, keep well and yet taste like you have spent half the day in the kitchen (i do nt know about kale, but spinach and chard definitely, we can write to each other 1:1) as a bonus, most of the recipes are vegan too!

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

Stir kale into sauce and cook, uncovered, until chicken is warmed through, about 5 minutes more.

Mom was enthusiastic about trying out recipes from the book together, so she helped me assemble and cook these kale spanakopita.

Top with kale, cover, and cook until kale is wilted, about 6 minutes.

Continue to stir and cook until the kale has wilted (about five minutes).

1/2 cup of wheat berries (cook according to package directions — I used Bob's Red Mill) Olive oil 2 small or 1 medium zucchini, diced 1 small yellow onion, finely diced 1 - 14 oz can of dark red kidney beans, drained and rinsed well 4 large kale leaves, stem removed, washed and chopped 4 large bell peppers, halved lengthwise, seeded and membrane removed Protein of choice — I used about 1 lb of turkey sausage, casing removed 1 teaspoon of fennel seeds (I like the pairing with the sausage) Salt and pepper

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

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

Add the kale (or greens of choice) to the skillet, and cook, stirring often, until just wilted (but still vibrantly green), about 1 - 2 minutes.

Bring the pot to a boil, turn down the heat, cover the pot, and simmer the soup about 20 minutes, until the kale is soft and the potatoes are cooked through.

Let that sizzle for about thirty seconds, stir in the cooked kale.

Allow cooked quinoa and sweet potatoes to sit for about 10 minutes after cooking before adding them to the kale along with the cranberries.

Add kale and beans; cook until kale is tender, about 5 minutes.

Lower heat and allow to simmer, stirring occasionally, until lentils are fully cooked, sauce is thick, and kale is tender, about 10 minutes more.

Kale and Roasted Squash Quinoa Salad Recipe 1 medium butternut squash (about 1 1/2 pounds) 1 tablespoon olive oil 1/2 teaspoon fine sea salt freshly ground black pepper 2 cups cooked, cooled quinoa 2 cups fresh baby kale, coarsely chopped 1 large apple, coarsely chopped (such as Honeycrisp, Braeburn, Gala or Fuji) 1/3 cup coarsely chopped toasted almonds or pecans

1 cup dried white beans, such as cannellini or great northern, soaked overnight 2 tablespoons extra virgin olive oil 2 - 3 leeks, white and light green parts sliced (about 2 cups) 3 cloves garlic, chopped 1/4 teaspoon crushed red pepper flakes 4 cups chopped kale leaves (about 1 medium bunch) 1 small head cauliflower, broken into florets 4 cups vegetable stock (recommend Imagine No Chicken broth) 2 cups water 2 cups bean cooking liquid, plus 1 more cup if needed 1 bay leaf 1 teaspoon salt Freshly ground black pepper to taste 1/2 cup flat - leaf Italian parsley leaves

Add spinach or kale, about 2 cups at a time, and cook, stirring, until it begins to wilt.

Kale has become such a popular leafy green veggie as the word has gotten out about how good it is for you — however, I am still struggling to perfect a cooked kale dish.

I was just worried about freezing cooked kale!!

I'd need to cook the kale for about 5 minutes to make it more digestible.

Add the kale and the picked thyme and cook until kale is bright green, about 1 minute.

Cook until the kale is bright green and just wilted, about 2 minutes.

Add kale, arranging to fit in a single even layer (work in batches if needed), and cook, turning occasionally, until charred in spots and crisp, about 4 minutes.

Add the kale + cook, stirring, until the kale is wilted, about a minute longer.

Continue to simmer until kale is cooked through, about 5 minutes.

Add kale, cover pan (a baking sheet works great if you don't have a big lid), and cook, stirring occasionally, until greens are wilted, about 4 minutes.

Place the kale leaves and snap peas on the grill, and cook for about 1 - 2 minutes.

That is until about a year ago, I was assisting on a photo shoot and was asked to cook some kale.

Toss and continue to cook, adding kale by handfuls and letting wilt slightly before adding more and tossing occasionally, until rice is heated through and all the kale is wilted, about 3 minutes.