Sentences with phrase «cook the kale over»

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

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.

Fresh juices (I'm a convert), Brussel sprouts and rapini are upstaging kale (baby or otherwise), cooked grain salads, Ramen (it's a second go - round), globally - inspired sandwiches (like Cuban pressed sandwiches) brunch as well as grilled cheese sandwiches, and customized food (even McDonald's is trying to be accommodating), drip coffee (move over Latte, Espresso and Café au Lait) along with fancy copper drip coffee filter holders (check out Hario Coffee or Kalita).

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.

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

Rinse the kale, slice into ribbons and steam over medium heat for 3 - 5 minutes, until bright green; uncover after cooking and leave in pot to maintain warmth

While the salmon is cooking, sauté and cover the chopped kale in a small amount of oil and salt over medium until wilted and a lighter shade of green.

Cook over medium - low heat, stirring occasionally, until all liquid has been absorbed and kale is tender.

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.

If you have a wire oven rack, place the kale onto this then you wont need to turn the leaves over during cooking.

Cook over medium heat for 20 - 30 minutes until kale is completely cooked through.

Spread out a single layer of kale onto a oven tray (you may need to do this in two - three batches) sprinkle a little sea salt over the top and bake for 10 - 15 minutes, turning the leaves once during cooking if the outer ones are starting to brown too much.

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

Pour the brine over kale stems while it's still hot, letting the vegetable cook slightly, which will help break down its firm texture.

She would make a similar cheese sauce to the one below and she would pour it over sauteed kale, mushrooms, and onions along with a scoop of black beans and cooked quinoa.

I usually add a bit more lemon juice and i keep an eye on the kale so as to not let it over cook.

-LSB-...] Tuesday — Roasted salmon (olive oil s / p) roast at 400 for 10 - 15 minutes Topped with pesto from the freezer (drizzle over salmon after it's cooked before serving) http://www.onceuponachef.com/2011/08/basil-walnut-pesto.html Pasta with kale, lemon & walnuts http://www.marinmamacooks.com/2013/10/pasta-kale-lemon-toasted-walnuts/ -LSB-...]

If you have extra garlic - tahini sauce (I suggest doubling the recipe), spoon it over sauteed kale, roasted chickpeas, pita bread, steamed broccoli, or cooked salmon and chicken.

Return the pot of cooked Udon noodles back to the burner, add the chicken broth, garlic salt, kale, corn and green onions, and let simmer over medium heat until kale is wilted and the corn is cooked through.

Remove ribs and stems from kale / Cook in large pot of boiling salted water, uncovered, just until tender, 5 to 8 minutes / Remove kale from water with tongs, chop and add to onions, along with cooked lentils / Bring the kale - cooking liquid back to a boil, add pasta and cook for recommended time until al dente / Drain pasta, reserving about 1 cup of the cooking liquid / Add pasta to lentil, onion, kale mixture along with 1/3 to 1/2 cup pasta cooking liquid / Cook over high heat, tossing together for a minute or two / Add salt & pepper to taste / Top with grated parmesan cheese and seCook in large pot of boiling salted water, uncovered, just until tender, 5 to 8 minutes / Remove kale from water with tongs, chop and add to onions, along with cooked lentils / Bring the kale - cooking liquid back to a boil, add pasta and cook for recommended time until al dente / Drain pasta, reserving about 1 cup of the cooking liquid / Add pasta to lentil, onion, kale mixture along with 1/3 to 1/2 cup pasta cooking liquid / Cook over high heat, tossing together for a minute or two / Add salt & pepper to taste / Top with grated parmesan cheese and secook for recommended time until al dente / Drain pasta, reserving about 1 cup of the cooking liquid / Add pasta to lentil, onion, kale mixture along with 1/3 to 1/2 cup pasta cooking liquid / Cook over high heat, tossing together for a minute or two / Add salt & pepper to taste / Top with grated parmesan cheese and seCook over high heat, tossing together for a minute or two / Add salt & pepper to taste / Top with grated parmesan cheese and serve.

I think I would substitute fresh spinach for the kale, I can't seem to get over the bitterness of kale (maybe I am cooking it worng?!)

It was over 90 degrees, so instead of cooking something, I made gazpacho, some Texas Caviar, kale marinated in lemon juice & a bit of Evoo & these homemade Super Seed Crackers.

Reduce the heat and add the kale and lentils, and cook over low heat until both the kale and lentils are tender, about 30 to 35 minutes.

If cooking in a slow cooker, after the onions have sauteed add all remaining soup ingredients (except kale) to the slow cooker and cook covered over low for 6 hours or high for 3 hours.

Add a splash of stock and chopped kale leaves to finish the dish, or just sprinkle the cooked stems over salad.

Sprinkle the kale over each flatbread, then top with the cooked sausage; sprinkled with the grated cheese.

OUR «EXHAUSTED - FROM - THE - SUN» DINNER: Flame - broiled beef burgers for them, while on our camp stove I cooked up store - bought spaghetti sauce and added lots of kale and some canned black beans and spooned it over cooked brown rice noodles.

Bring to a simmer over low heat, partially cover, and cook until kale is tender, 5 — 10 minutes.

Add finely chopped kale at the very end or place in the bottom of your soup bowl and pour soup over the kale to allow it to slightly cook.

water and cook, covered, over medium - high heat, stirring occasionally, until kale is wilted and tender, about 5 minutes.

Place a steamer basket over a pot of boiling water to cook the kale, spinach, or your choice of dark green leafy veggie until they're wilted.

Ingredients: 2 8oz trout fillets 2 TBSP olive oil 1 cup Tuscan kale, chopped 2 TBSP avocado oil 1 TBSP lemon juice Wright salt and pepper to taste 1 Granny Smith apple, diced 1/2 cup chickpeas, drained and rinsed 2 oz goat cheese, crumbled 2 TBSP sunflower seeds Instructions: In a medium sauté pan over medium - high heat cook the trout in the olive... Read More»

Get 90 to 120 micrograms of K daily (that cup of cooked kale has over 1,000).

I am having a debate with a person who is vegan and she brought up this link, http://oxalicacidinfo.com/ We are debating over is it safe to reuse the water from our steamed or boiled veggies, like broccoli, spinach, or oxalate cauliflower, brussel sprouts, and kale also release toxins into their cooking water.

If you have extra garlic - tahini sauce (I suggest doubling the recipe), spoon it over sauteed kale, roasted chickpeas, pita bread, steamed broccoli, or cooked salmon and chicken.

Save Print Sweet Potato Colcannon Recipe type: side dish Ingredients 1 pound cabbage or kale, coarsely chopped 1 large onion, chopped 1 cup broth 1 pound sweet potatoes, peeled 4 - 5 cloves of garlic, roasted or crushed dash of ground cloves 2 tablespoons flaxseed oil 3 green onions, chopped (for garnish) Instructions Cook cabbage or kale and onions in broth over medium heat until tender.

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.

Perfect for batch cooking, serve this roast eggplant and kale bolognese over your favourite pasta (or zoodles, if you want!)

Over medium heat, cook the kale until it's wilted and bright green, about two minutes.

For the kale and cooked greens, you probably just didn't like them much when you first ate them and you haven't gotten over it — humans react to bitter flavors because they can be poisonous, but greens either aren't poisonous or they're just the right amount of poison for health, so it may be a good idea to teach yourself to like them — either cover them with a flavor that you like and wean yourself off the added flavor (some people teach kids to eat broccoli by adding a lot of cheese sauce), or just eat it 10 times until you get used to it.

A 1 - cup serving of cooked kale or spinach provides well over 100 percent of the RDA of vitamin K for adult men and women.

And If you have time to cook roasted sweet potato baby kale sun dried tomato lasagna with homemade faux mozzarella cheese with artisan bread on the side on a weeknight, I have one thing to say, «can I come over for dinner?»

Drizzle vinegar mixture over kale, cover and cook over medium heat, tossing until wilted and just tender, about 5 minutes.

While choosing kale chips over potato chips is pretty simple, deciding which oils to cook with, which ones to drizzle over your salad and which ones to stay very, very far away from is trickier — especially with so many bottles of the stuff making confusing health claims.

How about cooking some brown rice pasta, opening a can of tomato sauce, mixing in lentils and kale and pouring that over pasta?

I have a very healthy number of kale plants to harvest over the next couple of months, and I've been holding back from cooking with it so far.