We are past baby food puree but last fall we mixed a little
bit of cooked kale (chopped really fine in the cuisinart) in with pumpkin... maybe 1 part kale to 3 parts or more pumpkin.
Not exact matches
Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups
of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces
of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into
bite - sized pieces in advance, or while rice is
cooking / Add pieces
of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through
cooking time / I like to add rehydrated wild mushrooms and their broth, chopped
kale or chard, thin spears
of asparagus when in season.
The vegetables — in this case handfuls
of chopped scallions, shitake mushrooms, lacinato
kale leaves and radish sprouts —
cook a
bit when added to the soup, but maintain their freshness and a
bit of crunch.
You can get a lot
of kale into one
bite when you
cook it down this way, which is great for your body!
The edible flowers you see here are flor de
kale morado, unlike many other other edible flowers you might find they can stand up to a
bit of cooking - it softens up their stems a
bit and makes them a more pleasant texture to eat.
Next is the addition
of leafy fast
cooking vegetables like swiss chard and
kale, added last minute they
cook a
bit but still maintain their vibrance.
I like my
kale to still have a
bit of body and chew to it, so I only
cook for about 5 minutes.
it takes a
bit of effort to cut the
kale into ribbons, but you could easily just rough chop it if you weren't in the mood for slicing and if you did that the dish would come together in the time it takes to
cook noodles!
We
cook up a pound or more
of black beans and usually turn most
of it into a
bit of a mash w / frozen
kale, tomato, onion, garlic and mexican spices, then we either use that for dipping nachos or for gooey black bean quesadillas (we try to freeze one pb jar full for a rainy day).
I also through a
bit of dino
kale into the skillet towards the end
of the
cooking time.
-- 1 cup
of cooked chickpeas — 1 1/2 cups sprouts — 1 lemon (small squirt
of lemon juice for each wrap)-- a few shakes
of dried parsley per wrap — a couple pinches
of sumac, for an extra sour
bite — 1 bunch
of kale (optional), this isn't a usual addition to the wraps but I had some leftover
kale that needed to be used
Fresh green asparagus, 1 whole bunch 2 - 3 cups
of baby
kale 1 whole mango, nicely ripened, pealed and cut into
bite sized chunks 1 cup
cooked beets, cut into larger pieces 1 hand full
of cherry tomatoes, cut in half 3 to 4 Tablespoons soft goat cheese (or a
bit more if you like) A generous drizzle
of balsamic vinegar Salt and pepper to taste
Spaghetti Squash with Garlicky Greens and Walnut Sauce Prep time: 10 minutes
Cook time: 45 - 60 minutes * serves four 1 medium - large spaghetti squash 3 cups chopped cilantro 4 cups spinach cups chopped
kale 1/2 cup chopped walnuts (I've also tried using chestnuts, but it was a
bit too sweet) 5 cloves
of garlic rapeseed oil salt and pepper, to taste
Directions: While Emmer Farro is
cooking combine and mix ingredients for the dressing in a large bowl /
Cook farro in 7 C
of water or broth: bring to boil, salt, turn to simmer and cover /
Cook 50 — 60 minutes or until farro is tender, but with a little
bite / Drain thoroughly and pour immediately into bowl with citrus dressing / Mix and let cool a
bit / / Stir in dried fruit, larger pieces chopped coarsely / Refrigerate / Before serving, sprinkle toasted or candied hazelnuts on top along with a few extra cranberries or cherries / Can be served at room temperature on a bed
of coarsely chopped
kale that has been lightly dressed in a little more
of the citrus dressing.
Remove ribs and stems, chop into
bite - sized pieces / Heat oil in a large skillet / If you're using garlic, saute for a minute or two / Lightly saute
kale, coating with oil / Cover skillet and steam
kale until wilted but still bright green, adding a tablespoon or so water, if needed / Make a round opening in
kale large enough for a large egg yolk / Crack egg and place in opening on bed
of kale / Cover again and
cook until yolk looks cloudy and firm / Sprinkle with grated cheese / Remove from the heat and cover until cheese is lightly melted / Add salt and pepper to taste.
Add the
kale and salt to the pan and
cook for less than a minute, just long enough for the
kale to lose a
bit of its structure.
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.
But if the greens are young and tender — arugula, or spinach, or very young
kale — they won't be hard -
cooked with garlic and a lot
of olive oil but briefly sautéed in a small
bit of oil and sprinkled with sherry vinegar and turned onto plates for a warm salad.
1 small head
of Cauliflower, cut into
bite size florets 2 tablespoons gluten free tamari, divided 1 tablespoon extra virgin olive oil 1/4 cup each pumpkin, sunflower and sesame seeds 3 stalks curly green
kale, stems removed and leaves roughly chopped 1 pear, thinly sliced 1 cup
cooked black rice
stems
of 4 - 6 broccoli heads, depending on their thickness (about 580 g or 20 oz)-- I usually reserve the stems from one bunch in the fridge, until I'm ready to buy and
cook the next one (usually soon after) florets from 1 large broccoli head — cut into
bite - sized pieces a couple handfuls
of other vegetables, such as chopped asparagus, peas, edamame, etc. (optional) a large handful
of green leafy vegetables — spinach,
kale, etc. 1 lemon — zest and juice salt and pepper to taste 3 1/2 tablespoons ghee or grapeseed oil — divided 1 shallot — chopped Pecorino Romano or Parmesan to taste — finely grated (I used unpasteurized sheep's milk Pecorino Romano) baby greens or microgreens for garnish (optional)
Spinach works pretty darn well too but I just love how
kale keeps a
bit of body as it's
cooked.
I used diced up sweet potatoes and beets as my root veggies, and tossed some chickpeas on there for a
bit of extra protein in addition to
cooking up some quinoa and adding in some
kale.
This is really easy to do with
kale, even if it is frozen, because it
cooks so fast — give it 3 minutes in olive oil in the bottom
of the pot, maybe with a clove
of crushed garlic or some
bits of onion, and then add the sauce and heat it up.
This takes a
bit longer because the
kale must
cook a
bit before you blend it with the rest
of the ingredients, but it is still a very quick recipe.