My husband brought a big bag of freshly
chopped curly kale for us to try.
2 cups
chopped curly kale 1/2 tablespoon olive oil 1 14 - ounce can whole artichoke hearts, drained 2 small avocados 2 tablespoons fresh lemon juice 2 tablespoons hemp seeds 1 garlic clove, minced 1/4 teaspoon sea salt black pepper, to taste
That chili recipe came to be when I had an entire bag of
chopped curly kale nearing its last leg.
My husband brought a big bag of freshly
chopped curly kale for us to try.
Not exact matches
2 tablespoons ghee or coconut oil, divided 1 medium to large sweet potato, peeled and finely
chopped (about 2 cups
chopped) 1 small red onion, finely
chopped 1/2 bunch
curly kale (red or green), tough stems removed, leaves torn into bite size pieces 2 cloves garlic, minced 4 eggs Sea salt and freshly ground black pepper to taste Pinch of cayenne pepper (optional)
I used kabocha squash instead and
chopped up some
curly kale and massaged it with some of the dressing.
ingredients SUPER-SASSY SEASONING: 2 tablespoons onion powder 2 tablespoons garlic powder 2 teaspoons celery seeds 2 teaspoons dried ground thyme 2 teaspoons dried ground parsley 1 teaspoon dried ground marjoram 1 teaspoon freshly ground black pepper GREENS: 1 smoked or plain turkey leg 1 tablespoon extra-virgin olive oil 1 large onion (finely
chopped) 3 garlic cloves (minced) 1/2 teaspoon freshly ground black pepper 1/2 teaspoon red pepper flakes (optional) 1/2 teaspoon mustard powder 1 teaspoon sea salt, plus more to taste 1 tablespoon smooth natural no - sugar - added - peanut butter 1 tablespoon tamari or soy sauce 2 teaspoons white wine vinegar 1 bunch mustard greens (stemmed, leaves
chopped) 1 bunch collard greens (stemmed, leaves
chopped) 1 bunch
kale, preferable
curly kale (stemmed, leaves
chopped)
Extra Virgin Olive Oil 3 medium leeks, white and light green parts only 3 1/2 cups potatoes, peeled +
chopped Sea salt + pepper 6 cups low sodium organic vegetable stock, or homemade 1 bunch
curly kale, about 6 stalks 2 handfuls each fresh flat leaf parsley + chervil Zest + juice of one organic lemon
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
14 ounces (400g) new potatoes 1/3 cup lentils (I used black beluga lentils here but de Puy / green lentils would be good too) 2 - 3 stalks
curly green
kale (or more if you want to make it more of a green salad) 1/4 cup freshly
chopped flat leaf parsley
2 tablespoons extra-virgin olive oil, divided 1 pound chicken breast, cut into 3 / 4 - inch pieces Salt and freshly ground black pepper 1 large yellow onion,
chopped 2 large carrots, sliced 1/4 — inch thick 1 poblano pepper, seeded and chopped 2 garlic cloves, minced 1 tablespoon grated peeled ginger 2 tablespoons curry powder 1 (28 - ounce) can Italian plum tomatoes with juice 1 (15 - ounce) can coconut milk 6 to 8 leaves lacinato or curly green kale, tough stems removed, coarsely chopped 1 red jalapeño pepper, sliced Chopped fresh c
chopped 2 large carrots, sliced 1/4 — inch thick 1 poblano pepper, seeded and
chopped 2 garlic cloves, minced 1 tablespoon grated peeled ginger 2 tablespoons curry powder 1 (28 - ounce) can Italian plum tomatoes with juice 1 (15 - ounce) can coconut milk 6 to 8 leaves lacinato or curly green kale, tough stems removed, coarsely chopped 1 red jalapeño pepper, sliced Chopped fresh c
chopped 2 garlic cloves, minced 1 tablespoon grated peeled ginger 2 tablespoons curry powder 1 (28 - ounce) can Italian plum tomatoes with juice 1 (15 - ounce) can coconut milk 6 to 8 leaves lacinato or
curly green
kale, tough stems removed, coarsely
chopped 1 red jalapeño pepper, sliced Chopped fresh c
chopped 1 red jalapeño pepper, sliced
Chopped fresh c
Chopped fresh cilantro
Ingredients 4 large eggs 1 bunch broccolini trimmed 5 tablespoons olive oil divided Kosher salt 1 small shallot finely
chopped 2 tablespoons apple cider vinegar 1 tablespoon whole grain mustard 1/2 bunch
curly kale, ribs and stems removed, leaves torn into 2 - inch pieces (about 8 cups) 8 ounces brussels sprouts, trimmed, thinly sliced lengthwise Freshly ground black pepper 1/2 cup unsalted, roasted sunflower seeds, divided 1/2 cup hummus 1 avocado, quartered lengthwise 2 tablespoons finely
chopped chives 1 tablespoon toasted sesame seeds Crushed red pepper flakes (for serving)
Ingredients: 1 1/3 c cooked bulgur (or quinoa or millet to make it gluten - free) 1/2 c parsley,
chopped 5 c
curly kale (about 4 - 5 leaves), cut into thin ribbons 3/4 c organic, non-GMO edamame without the pods 1/2 - 3/4 c pomegranate arils
2 tablespoons olive oil 1 onion, diced 4 carrots, thinly sliced 2 celery stalks, thinly sliced 1 - 2 cloves garlic, minced 1/4 cup parsley, coarsely
chopped 1 1/2 tablespoons freshly grated turmeric 1 1/2 tablespoon freshly grated ginger (more if you love ginger) 1 yellow squash, diced 1/2 cup red lentils (For a heartier soup, add 1/4 cup of additional lentils) 4 cups vegetable broth 1 cup filtered water (or broth) 2 medium zucchinis, spiralized * 2 cups spinach or
curly kale 1 - 2 lemons, juiced 1 teaspoon sea salt Sea salt & pepper to taste
Winter Quinoa Salad 1/2 lb brussels sprouts,
chopped 1 bunch of
curly kale,
chopped 2 cups of cooked quinoa 1 lemon, juiced 2 tbsp olive oil Salt and pepper Pomegranate seeds to garnish