Sentences with phrase «remove center stems»

Remove center stems.

To Make Kale Chips: I harvested five or six stalks of kale, removed the center stem and cut leaves into potato chip - sized pieces (per cousin Edie's instructions) and ended up with 5 cups.

Remove the center stem by holding the stem with one hand and placing your fingers on either side of the stem and pulling down the stem.

Not exact matches

prepared English mustard 4 large kale leaves, center ribs and stems removed, finely chopped 1/4 cup dried cranberries, preferably unsweetened or sweetened with apple juice 1/4 cup roasted, salted pecans Fresh pomegranate seeds

If the stems and center veins are very tough, Marcia Kiesel advises removing them: Fold the kale leaves in half with the vein side out, then pull up on the stems.

2 fresh corn cobs, corn sliced off before cooking 4 cups fresh kale with stem removed (tear leaves away from the center stem) 1 tablespoon olive oil 1/4 cup garlic butter (see below) Sea salt and fresh ground black pepper

My traditional method has been to remove the thick stem from the center of the leaf, cut leaves into slices, parboil for about 15 minutes, then saute with small bits of a smoked meat like bacon or ham.

Remove the thick stem from the center of each chard leaf.

1 pound lacinato kale (about 2 bunches), large center ribs and stems removed, cut crosswise into 1 / 2 - inch slices

2 sheets nori seaweed 2 oz kale (8 - 10 leaves), stems and center ribs removed 1/4 cup / 1 oz / 30g sunflower seeds zest of one lemon 1/4 teaspoon red pepper flakes

Cut your cabbages in quarters and remove the tough center stems.

3 tablespoons extra virgin olive oil 4 large yellow onions, halved lengthwise and thinly sliced 1/2 teaspoon salt 1/4 teaspoon black pepper 1 large or 2 small bunches Swiss chard or lacinato (a.k.a. dinosaur) kale, center stems removed, leaves chopped 1 tablespoon balsamic vinegar

8 tbsp Ancient Organics Ghee 1 small yellow onion, cut into 1 inch dice 2 shallots, cut into 1/2 inch rings 4 garlic cloves, roughly chopped 1 serano chile pepper, thinly sliced with seeds and stem removed 1 orange bell pepper, 1 inch dice 1 red bell pepper, 1 inch dice 1 green bell pepper, 1 inch dice 1 kabocha squash, peeled 1 inch dice 1 small parsnip, peeled 1/2 inch dice 2 cups French beans, trimmed 2 cups crimini mushrooms, caps left whole stems removed 1 head of lacinato kale, center vein removed and rough chopped 1 medium zucchini, 1 inch dice 2 small yukon gold potatoes, 1/2 inch wedges 1/2 tbsp organic maple syrup (grade B) 2 tbsp tomato paste salt and black pepper 1 1/2 cups water cilantro to garnish, chopped Parmesan to garnish, grated

Wash fresh leaves and remove the hard stem in the center, then refrigerate.

Make sure you clean the kale leaves thoroughly and remove the center thick stems if they bother you (I don't like to eat these think stems).