Sentences with phrase «tuscan kale»

• Nasturtiums + bare - stemmed vegetables: «With black Tuscan kale, there's nothing at the bottom, so hide the base with a froth of color.»

I'm a Tuscan kale fanatic.

Tuscan kale, swiss chard, cilantro saute — two heads of the kale and chard and one of cilanto lasted us the whole week.

This kale salad calls for Tuscan kale, also known as Lacinato kale, dinosaur kale, or black kale (svartkål in Swedish), which has a slightly mellower flavour than it's curly cousin.

* Tuscan kale is sometimes called Lacinato or dinosaur kale; the color is darker than the standard curly variety, and the flavor is sweeter and more complex.

12 oz unsweetened hemp milk 1 banana 1/3 bunch spinach 4 Tuscan kale leaves 4 Swiss chard leaves 3 tablespoons flaxseeds 1 teaspoon Amla powder Top off with frozen raspberry / blueberry / blackberry mix from Costco

A vegetarian (egg and fish free) caesar dressing is tossed with Tuscan kale and roasted chickpea «croutons» for an exceptionally good kale caesar salad.

A riff on a Spanish - style tortilla featuring ribbons of Tuscan kale and replacing the traditional potatoes with heart - healthy cannellini beans.

The salad base is ribbons of Tuscan kale, which get a nice little massage with an egg - free, fish - free vegetarian Caesar dressing.

Toss with shredded Tuscan kale or Romaine lettuce for a super-satisfying salad with major benefits.

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...

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»

I couldn't find Tuscan kale, so I used regular kale and it worked out well.

Eat what food you have left I'm A total hoarder of coconut oil and the bags of organic Tuscan kale from trader joes.

Servings: 6 Recipe by: Stewart Dietz for Food & Wine Magazine Ingredients: 1 pound peeled butternut squash, cut into 1 / 2 - inch dice (3 cups) 6 tablespoons extra-virgin olive oil Salt Freshly ground pepper 2 cups Whole Grain Einka (einkorn) 10 ounces Tuscan kale, stemmed, leaves sliced crosswise 1/4 inch thick (4 cups) 2 tablespoons sherry vinegar 1/2... Continued

... My spring garden pot with Tuscan kale and purple basil.

1 bunch red Russian or purple kale or 2 bunches Tuscan kale, ribs and stems removed, leaves torn into 2» pieces

1 bunch organic Tuscan kale: $ 3.49 «Say what you will about kale, but it's in my shopping basket every week.

Cook until kimchi is softened, about three minutes, then add a big handful of torn leafy greens (I like Tuscan kale or Swiss chard), a cup of cooked grains, and a splash of water.

-LSB-...] started learning about whole foods blogs that boasted amazing recipes like Blueberry oat cobblers, Tuscan kale salads, and superfood nut butter cups (just to name a few).

-LSB-...] PESTO, My New Roots; ROASTED GARLIC AND CAULIFLOWER SOUP WITH PESTO, A House In The Hills; TUSCAN KALE SALAD WITH CHICKPEAS AND SPRING ONIONS, The First Mess; A LESSON IN ALL THINGS ASPARAGUS, Manger; SMOKY BEET BURGERS, Sprouted -LSB-...] ReplyCancel

But we always love lacinato kale, a.k.a. dinosaur or Tuscan kale.

4 pounds mixed hardy greens (such as Tuscan kale, curly kale, Swiss chard, and / or collard greens; about 6 bunches), ribs and stems removed

I tried a tuscan kale massaged salad but my boyfriend hated it.

For this recipe — I would recommend lacinato kale, which is also known as dinosaur kale, Tuscan kale, black kale or cavolo nero.

1 tbsp coconut oil 1 cooking onion, small dice 1 tbsp curry powder 1 bay leaf 2 cloves of garlic, minced 2 tsp minced fresh ginger (optional) small jalapeno or cayenne pepper, seeded + minced 1 cup 1/2 inch diced waxy potatoes 3 cups small cauliflower florets 28 oz can crushed tomatoes 1 - 2 cups vegetable stock, depending 1 cup cooked chickpeas 1 bunch lacinato / Tuscan kale, stems removed and chopped salt + pepper chopped leafy herbs to finish (parsley, cilantro etc)

I used Tuscan kale, also known as dinosaur kale in my soup, but feel free to use any variety of kale you prefer.

I used organic Tuscan kale and «massaged» it with some olive oil as you said and it made all the difference.

For the chowder: * 1 - 1 1/2 pounds salt cod (preferably made with sustainable cod), soaked for 24 - 48 hours (change the water several times during the soaking period) * 1 large fennel bulb, trimmed and chopped into quarters (reserve the fennel fronds for garnish if you like) * 1/4 cup extra virgin olive oil * 1 generous pinch of saffron threads * 1 medium onion, peeled and chopped * 1 cup trimmed, cleaned and chopped leeks * 3 cloves garlic, peeled and slivered * 1 cup Tuscan kale, finely shredded * pinch of fennel pollen * 28 oz.

1 bunch Tuscan kale (for ex: black or lacinato) 2 thin slices country bread, or two handfuls good, homemade coarse breadcrumbs

A bright, fresh salad made of tuscan kale, creamy goat cheese and pine nuts, tossed with a warm sweet onion balsamic dressing.

Tuscan kale is my current obsession — I grew it for the first time this year, and it's the garden gift that keeps on giving, and this in a year when almost nothing else did well, so I'm particularly grateful.

It's enhanced with a bit of Tuscan kale and is thickened with just a little bread (I used Rudi's gluten - free bread).

This salad is a good bridge between comfort and health, with creamy goat cheese, a warm and bright sweet onion balsamic, and hearty tuscan kale.

I would like the chard, maybe Tuscan kale.

Danielle: In the United States, it has become quite common to use Lacinato / Tuscan kale raw in salads, especially after Melissa Clark published a recipe for a Tuscan kale slaw in The New York Times which called for very thin ribbons of thinly sliced leaves.

A bright alternative to heavy sides, this salad features Tuscan kale and raw, thinly sliced Brussels sprouts.

Dinosaur kale if you're fun, Tuscan kale if you're not.

This slaw is packed with a rainbow of colours, from cavalo nero (Tuscan kale), carrots, red cabbage, green capsicum and bean sprouts, which also means it's bursting with a wide variety of vitamins, minerals, phytonutrients and fibre.

The crisp - tender texture and robust flavor of thinly sliced Tuscan kale stands up to the tart, Caesar - like dressing of this hearty slaw.

Pick up two bunches of hearty greens, such as collard greens and / or Tuscan kale, along with a big hunk of feta on your way home.

For breakfast (oatmeal jars, farina, veggie omelette); 3 roasted / grilled / broiled / baked fish or chicken; 3 starches (rice / quinoa / sweet potatoes); 3 veggies (baby spinach, tuscan kale, 3 other veggies); snack (green fruit smoothie, fruit, granola); extra protein (crockpot beans, lentils, whey protein).

Normally, when I think of spaghetti squash recipes, I think of savory with some type of tomato sauce (like my tuscan kale and white bean spaghetti squash) but this delish recipe takes on different chipotle - inspired flavors, which I love!

NOTE: I used regular instead of Tuscan kale because Trader Joe's was out of it the day I shopped.

1 cup dry quinoa 2 cups water or broth 3 cloves garlic peeled, 1 smashed, the other 2 cloves minced 1 sprig of rosemary (optional) 1 tablespoon lemon juice 5 tablespoons olive oil 1 cup of edamame (if frozen, prepare according to package) 1 bunch of kale or tuscan kale, center ribs removed 1/2 cup of flat leaf parsley, washed and chopped 1 - 2 dried chili peppers (optional)

The first time I tried the Tuscan kale it was so tough I didn't enjoy it much.

I used curly kale for the greens this time, but baby spinach, Tuscan kale (above), and Swiss chard all make for fine substitutions.

Maybe my expectations were too high because I used the beautiful Tuscan kale and abundance of Italian parsley & lemons from our garden & I went to the Italian market and got the good quality arborio rice.

For the Salad1 large bunch kale (I used Tuscan kale), leaves cut from ribs, then cut into bite - sized pieces

* 1 head of California endive (I used red), ends trimmed off and chopped * 1 big handful of Tuscan kale, chopped * 1 pink grapefruit, segmented (chop the segments in half if they are large), plus 1 - 2 tablespoons of the juice that drains off when segmenting the grapefruit * 1 perfectly ripe avocado, diced * 3 - 4 ounces of naturally smoked wild smoked, chopped * 1 - 2 tablespoons of finely chopped red onion * 2 tablespoons avocado oil or olive oil, plus more to taste * freshly ground black pepper