Sentences with phrase «chopped kale»

Add the chopped kale to a large bowl and drizzle a few tablespoons of dressing on top and massage / knead the leaves until tender and softened.

Eating a cup of raw, chopped kale will provide you with 547 micrograms of vitamin K, or 684 percent of the DV; 10,302 international units of vitamin A, or 206 percent of the DV; 80 milligrams of vitamin C, or 134 percent of the DV; 0.2 milligrams of vitamin B - 6, or 9 percent of the DV; 0.1 milligrams of thiamine and riboflavin, or 5 percent of the DV; 19 micrograms of folate, or 5 percent of the DV; and 0.7 milligrams of niacin, or 3 percent of the DV.

This salad should include lettuce, tomatoes, shredded onion, and at least one shredded raw cruciferous vegetable, such as chopped kale, red cabbage, nappa cabbage, arugula, watercress, or baby bok choy.

Lather flatbread with pesto and top with roasted tomatoes, chopped kale, thinly sliced radish, and pomegranate.

Ingredients: 12 Eggs 1 cup Chopped kale 1/4 cup Sun dried tomatoes 1 «/ 2 cup Feta 1/2 tsp Oregano Salt & pepper, to taste

Add chopped kale to a small bowl.

4 large carrots 1/2 finely diced onions 1/2 cup white wine 1/4 cup finely chopped kale (about one leaf) 2 teaspoons olive oil, optional 1 teaspoon minced garlic 1 teaspoon salt, optional Trim the ends off of the carrots then scrub the...

Wash and spin dry chopped kale.

Since we chopped the kale and massaged it with the fresh avocado, it makes for a delightful salad green that will surprise you!

Chicken Chili with Cannellini Beans 2 tablespoons extra virgin olive oil 1 large onion, diced 4 garlic cloves, crushed 2 pounds ground chicken 1 teaspoon sea salt 1 tablespoon chili powder 1 tablespoon ground cumin 1 tablespoon dried oregano 1 teaspoon crushed red pepper flakes 1 teaspoon smoked paprika 1 teaspoon chipotle chili powder 2 (15 - ounce cans) cannellini beans, rinsed and drained 4 cups low sodium vegetable or chicken stock 1 cups chopped kale leaves Freshly ground black pepper to taste

Kale Quinoa Salad 2 cups water 1 cup quinoa, rinsed 4 tablespoons extra virgin olive oil, divided 1/2 red onion, diced 2 cloves garlic, chopped 2 Roma tomatoes, diced 2 cups finely chopped kale, stems removed 2 tablespoons chopped fresh cilantro 2 ounces crumbled feta Sea salt and freshly cracked pepper

In large bowl, massage chopped kale with 1 ripe avocado until coated.

For salad: 4 cups finely chopped kale 1 ripe avocado, diced 1 cup sliced strawberries 1/4 cup crumbled goat cheese

Superfoood «Fo Fried Rice» Cauliflower 1 head cauliflower, «riced» or finely chopped 2 tablespoons avocado oil * 1 shallot, julienne 2 cloves fresh garlic, chopped 1 cup shredded red cabbage 1 cup shredded carrots 2 cups finely chopped kale, stems removed 2 teaspoons toasted sesame oil * 1/2 teaspoon sea salt Fresh cracked black pepper to taste 1/2 teaspoon cayenne pepper (optional)

Bowls 6 cups finely chopped kale 2 teaspoons extra virgin olive oil 1 teaspoon toasted sesame oil 1/4 teaspoon chili oil Pinch of salt 1 1/2 cups shredded carrots 6 tablespoons roasted, unsalted sunflower seeds 6 tablespoons raw cashews 1 1/2 tablespoons black sesame seeds Cilantro sprigs for garnish Dressing 1/4 cup unsweetened peanut butter ** 2 teaspoons toasted sesame oil 2 teaspoons rice vinegar 1 teaspoon honey 1 teaspoon soy sauce 1 teaspoon sriracha hot sauce 4 tablespoons water

When the onions are browning and becoming translucent, add in chopped kale and stir until kale turns soft and bright green, about 2 minutes.

My own little family got into a habit of cooking down almost 1 whole pound of fresh chopped kale into our chunky tomato - rich chili!

2 cups packed chopped kale 1/2 teaspoon sea salt 2 garlic cloves, chopped 1 cup mayonnaise (organic, if possible) Zest and juice of 1 lemon In a food...

I get frozen chopped kale in the frozen foods section of my local Whole Foods grocery store.

Massage the chopped kale with 2 tablespoons of the olive oil and a dusting of sea salt.

2 anchovy fillets 1 garlic clove, finely minced 2 tablespoons olive oil 1/4 cup plain nonfat Greek yogurt 2 tablespoons Dijon mustard 1 tablespoon balsamic vinegar 1 teaspoon lemon juice 1/2 teaspoon freshly ground black pepper 1/8 teaspoon kosher salt 5 cups chopped kale 1 (14 - ounce) can hearts of palm, rinsed and thinly cut crosswise 1 apple, cored and thinly sliced 1/2 cup roasted chickpeas 1/4 cup grated Parmesan cheese 12 ounces grilled or baked chicken breast, sliced

Remove from the heat and stir in the chopped kale or spinach.

A cup of chopped kale is about 80 mg of vitamin C, which is about 134 % of your daily value.

Gently heat the garlic then add the washed and chopped kale to your frying pan.

For another quick meal, I mix the tuna or salmon with a combination of organic balsamic vinegar, stone ground mustard, lemon juice, and Italian seasoning and serve over chopped kale with a small scoop of quinoa and half of an avocado.

Also: I add chopped kale to soups, stews, grains (like millet and quinoa), mashed potatoes and pasta (about a cup but the amount is up to you!).

I added chopped kale to this recipe on the second serving — so much tastier.

Kale and Spinach Salad: In a big bowl, mix 1 cup of chopped kale with 1 cup of baby spinach.

Add 1 cup chopped kale, 1/2 cup sliced mushrooms, and 1/2 cup chopped red bell pepper.

I definitely add the flax seed meal along with a clove of garlic and a half teaspoon of freshly grated turmric and a tablespoon of chopped kale to make it more savory and inch up the superfood quotient.

One cup of chopped kale contains as much as 9 % of an adult's daily calcium requirement (protecting you from bone loss and osteoporosis) and helping your metabolism); 206 % of your vitamin A requirement (good for vision and skin as well as helping to prevent lung and mouth cancers); 134 % of your vitamin C requirement (supporting the immune system) and a whopping 684 % of cancer fighting vitamin K. Vitamin K is also necessary for a wide variety of other bodily functions, including normal blood clotting, antioxidant activity, and bone health.

WHOLE GRAINS RICE QUICK COOK Black Rice Bowl with Kale & White Beans By My California Roots INGREDIENTS 1 cup uncooked Village Harvest black rice 6 oz chopped kale (about enough to fill a 9x13» pan) 1/2 tsp coriander 1/2 tsp cumin ⅛ tsp cayenne pepper 1/4 tsp -LSB-...]

Add finely chopped kale at the very end or place in the bottom of your soup bowl and pour soup over the kale to allow it to slightly cook.

Just for the record, I had buffalo chicken tacos on Tuesday... and I had buffalo chicken over chopped kale last night.

Pretty, scalloped - edged cross-cuts of the delicata squash, a few small potatoes, chopped kale, radishes, Marcona almonds — and a miso harissa oil.

Transfer the chopped kale to a big mixing bowl.

It's topped with chopped kale, spinach, and a homemade garlic vegan cheese sauce.

In a large bowl add the chopped kale leaves, drizzle with olive oil, season with salt and use your hands to massage them until they soften.

Toss chopped kale with oil, lemon juice, garlic and salt.

Add the chopped kale and saute, stirring often, until wilted, about 5 minutes.

I think my husband will love it — he's taking it for lunch today, I didn't have cabbage, so subbed some very finely chopped kale which I'd massaged with rice bran oil and a bit of rice vinegar.

In a salad bowl, combine the cooked quinoa, chopped kale, garbanzo beans, orange slices, pistachios and pomegranate seeds.

I love all of the color and crunch in Sarah's chopped kale salad, which includes cajun chickpeas, sliced almonds, hemp seeds, and brightly colored purple cauliflower.

1 1/2 teaspoons (7 mL) extra-virgin olive oil 1 red onion, diced 3 cloves garlic, minced 1 orange bell pepper, diced 1 red bell pepper, diced 1 jalapeño, seeded, if desired, and diced fine - grain sea alt and freshly ground black pepper 1/2 cup (125 mL) fresh or frozen corn 1 (14 - ounce / 396 - g) can diced tomatoes, with their juices 1 cup (250 mL) tomato sauce or tomato puree 2 to 3 cups (500 to 750 mL) chopped kale leaves or baby spinach 1 (15 - ounce / 425 - g) can black beans, drained and rinsed 3 cups (750 mL) cooked wild rice blend or brown rice taco shells

Chuck in the chopped kale for the final 10 minutes and cover the pot with a lid to allow the kale to cook in the sauce.

Arrange the salad by adding raw chopped kale, beets and a couple of tsp vinaigrette and mix together.

In this version, I have included Shiitake mushrooms (always on my desk in dried form), chopped kale, leeks and julienned carrots.

So the next time I added some raw, finely chopped kale as well, and this made the trick, bum, the salad was as good as I remembered and I have already made it three days in a row and I will probably have it again today.

unsalted butter 2 1/2 cups cooked quinoa, at room temperature 4 large eggs, beaten scant 1/2 teaspoon fine grain sea salt 1 small onion, finely chopped 1/2 cup crumbled feta 1 clove garlic, minced 1 cup very finely chopped kale 1/2 cup shelled edamame 3/4 cup breadcrumbs

Then, add in the minced garlic and chopped kale greens, and sauté for another 1 - 2 minutes, or until garlic is fragrant.