Sentences with phrase «center ribs»

8 ounces Tuscan kale (lacinato kale), stems and center ribs removed, leaves sliced crosswise 1/2 inch thick

Remove center rib from each kale leaf, leaving the leaf whole and uncut at leafy end.

if you know anyone who has a puppy, dogs love the heavy white center rib of a leaf of iceburg.

Wash 5 bunches of kale and remove the tough center rib.

To make these wraps easier to roll, I shave off most of the collard greens center rib.

1/2 pound fresh kale, (1 bunch) center ribs discarded, leaves coarsely chopped 1/2 teaspoon kosher salt 1/3 cup extra-virgin olive oil 1/4 — 1/2 tablespoon minced garlic

Working with one remaining leaf at a time, lay flat on a work surface; with a knife held horizontally, cutting away from you, shave center rib flush with leaf.

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

You will need the following ingredients: 2 - 3 tablespoons olive oil 1 tablespoon minced garlic 1/2 small red onion, diced 1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately 1/2 cup dry white wine 1 tablespoon fresh lemon juice 2 tablespoons freshly grated Parmesan cheese

Featuring broad, rigid shoulders flanking a continuous center rib, the Ventus R - S4 is designed to deliver motorsport levels of grip in a tire that can be driven daily in warm weather, including track use.

The solid center rib delivers straight - line stability to improve handling, and the interlocking tread block enhances directional stability and cornering performance.

While onion mixture is cooking, discard stems & center ribs from collard greens and finely chop the leaves.

Pull kale leaves off its tough center rib, wash, rinse and dry (use a salad spinner if you have one, or dry in clean kitchen towels).

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

All you have to do is remove the center rib from 3 large leaves of kale and chop them up.

Remove the center ribs of each kale leaf by make a simple cut along each side of the rib.

Chimichurri Sauce 1/4 cup red wine vinegar 4 cloves garlic, chopped 3 green ají amarillo chiles, seeds removed, chopped, or substitute jalapeños 1 bay leaf, center rib removed 1 small onion, finely chopped 3⁄4 cup chopped fresh parsley 1/4 cup chopped fresh oregano or 2 tablespoons dried 1/2 teaspoon salt 1 teaspoon freshly ground black pepper 1/4 to 1⁄3 cup olive oil

Store 12 cups mixed hearty greens (such as escarole, mustard greens, and kale; if using mustard greens or kale, fold leaves over and cut off tough center rib and stems) and 1 cup kumquats, cut into thin rounds, seeded, in 2 separate resealable plastic bags.

When you boil the half pound of kale leaves, less the center ribs, they reduce in volume to about the size of a handball.

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)

Rinse the chard and strip the leaves from the center ribs.

Remove the center ribs from the kale, and chop the leaves.

Ingredients: 1 bunch lacinato kale, center ribs removed, chopped 1 tablespoon plus 2 teaspoons extra virgin olive oil, divided Kosher salt 2 small boneless skinless chicken breasts Coarse black pepper 3 slices turkey bacon 1 cup cherry or grape tomatoes (I used a mix of red and yellow), halved 1/2 ripe avocado, diced For the dressing: 2 tablespoons fat - free buttermilk 2 tablespoon Greek yogurt (I used non-fat, but you do you.)

3 cups cubed butternut squash (go for 1/2 - inch cubes) 1/2 bunch lacinato kale, center ribs removed, chopped (about 2 cups) 1 pound boneless, skinless chicken thighs 4 cups low - sodium chicken stock Salt

1 bunch kale, trimmed of center rib, washed and dried, cut into 1 - 2» pieces 1/4 -1 / 2 teaspoon kosher salt, or big pinch 2 Tablespoons olive oil

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

Take out your 2 bunches of kale and strip the leaves from the tough center ribs, tearing them into bite - sized pieces as you go — you want about 16 loosely packed cups.

High - density tread siping increases snow traction, and a directional tread pattern with a center rib improves water evacuation while preserving straight - line stability.

They lift and carry heavy weights, put hot stones on the belly, punch the belly, squeeze, massage and knead it, or insert sticks or the center rib of a large leaf into the uterus.