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.
Cover skillet and
reduce heat to low;
cook until
kale is tender, about 5 to 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.
I also
reduced the oil used for
cooking the
kale to 1/2 tablespoon.
Add
kale and chicken to pan;
reduce heat, and
cook 5 minutes.
Reduce heat to a low and allow to simmer while
cooking the
kale.
There's no need to
reduce your cream or pre-cook the
kale for this aromatic casserole; everything
cooks together in cheesy, creamy harmony.
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.
Remove cover, toss
kale,
reduce heat to low, and
cook for another 10 - 15 minutes, or until
kale is desired texture, adding more water as needed.
Reduce heat to medium - low and
cook kale, tossing often, until tender, 12 — 15 minutes.
Large Plates options include perfectly
cooked Gulf Drum with Covey Rise Farms sweet potatoes and yams, sautéed
kale and a moutarde beurre blanc — caviar like mustard seeds
reduced with apple cider vinegar and white wine then mounted with soft butter; Chappapeela Farms Pork Osso Buco with charred corn, Papa Tom's cheese grits and local peppers; Sweet Corn &
Kale Risotto with jumbo lump crab, smoked tomato vinaigrette and herb oil; and Cureton's tribute to his travels in China last year — Seared Yellowfin Tuna with Creole fried black rice, sweet potato habanero sauce and the Chef's signature Steel Sauce (half Steen's cane gastrique and half eel sauce).
When vegetables like
kale, spinach, cabbage and collards are
cooked some goitrogens are
reduced.
Cooking kale, brussels sprouts, broccoli, and other similar veggies, however,
reduces the goitrogenic substances that you want to avoid.