Sentences with phrase «toss kale leaves»

Toss the kale leaves onto the sheet in the last 5 minutes if you like, or leave them raw.

Not exact matches

Finely chiffonade the kale into ribbons with a sharp knife then toss with the olive oil and salt in a large bowl, massaging firmly until the leaves soften.

Tip: for first time users with «kale» the trick is to toss your vinaigrette on the kale, and leave absorb on the leaves (i usually do 2 hrs ahead, tossing regularly), which soften the stiff texture of kale making for a tasty and tender salad.

Toss the kale, extra virgin olive oil, paprika, and salt in a salad bowl until the leaves are evenly coated and everything is nicely distributed.

Toss to coat and massage into kale leaves.

Add kale and toss until leaves are well coated; season with salt and pepper.

Using your hands, toss the kale making sure all leaves are covered in the dressing so it gets softer!

Tender kale leaves are tossed with both lemon zest and juice, making for...

Add the red kale leaves to a baking sheet and toss with 1 tsp olive oil.

Add the kale leaves (toss thick stems)-- add kale to the pot until filled to the brim.

Like kale chips but smaller, separated Brussels sprout leaves get crisp when tossed in oil and roasted in the oven.

Drizzle about ⅛ cup of the vinaigrette over the kale, toss to combine and massage vinaigrette into leaves, until kale is of desired tenderness.

Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves)..

Sprinkle NUTRITIONAL YEAST, GARLIC POWDER, and SALT over kale; gently toss to coat leaves with powder.

To assemble the salad, toss the courgette and spinach or kale leaves into a mixing bowl and combine with 1/2 cup of dressing and 3/4 cup of dukkah.

Add torn kale leaves and sliced Fresno chile (seeded for less heat) and cook, tossing, until kale is wilted; season with white wine vinegar, salt, and pepper.

Add a drizzle of heat resistant oil to a hot pan, toss in the kale leaves with a good pinch of salt.

I used to only sauté only my kale leaves but, after many meals of feeling guilty tossing out the stems, I started sautéing them too.

2 - 4 servings Toss thinly sliced stemmed kale leaves with olive oil and season with kosher salt and freshly ground black pepper.

Add the kale and toss together with the garlic, carrots and oil until the leaves are moist and softer.

Toss in kale leaves, garlic, lemon juice and vinegar and saute for about a minute, just until the kale brightens in color.

You might make a lighter meal by tossing cooked poultry with sweet basil and fresh greens, such as spinach, red leaf lettuce or baby kale.

Toss in kale leaves, garlic, lemon...

Tear the kale leaves with your hands, and toss them in a bowl with a generous amount of olive oil and salt, and a pink of pepper and maybe paprika if you like.

Add the kale leaves (toss thick stems)-- add kale to the pot until filled to the brim.

For a last minute touch, toss in about two hands full of baby spinach or kale and possibly a few fresh herbs when there is 2 minutes left on the timer.