Sentences with phrase «chopped kale will»

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.

Not exact matches

The cole slaw will be replaced by «superfood sides» such as a kale and chopped broccolini salad with dried sour cherries and a roasted nut blend, tossed in a maple - vinaigrette dressing.

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.

I cook kale in a very similar way, but before I start I marinade the about two cloves of garlic, about the same amount of ginger finely chopped and a large peeled tomato, diced, in the juice of half a lemon, before throwing them all in just before the end (actually, I usually throw in some small prawns with them but I know that won't go down here...!)

Mothering.com has a great recipe for «Emerald City Salad» — raw, chopped kale tops a bunch of chopped vegetables (red cabbage, red pepper, fennel, and parsley, I think), and then a potful of wild rice lays on top to wilt the greens.

Then you're going to brown your chicken, add the butternut squash red enchilada sauce, and then towards the end of the cooking, you'll add in the chopped kale.

While the salmon is cooking, sauté and cover the chopped kale in a small amount of oil and salt over medium until wilted and a lighter shade of green.

Place chopped kale into a large bowl, add 1 tablespoon olive oil and a pinch of salt, and massage until darkened and wilted.

Add the chopped kale and pasta and gently toss until all is well combined and the kale slightly wilted.

Once the lentils and vegetables are very tender, stir in the chopped kale and cook until it's wilted, just a few minutes.

Took me about 45 min to chop and sauté everything, then about 30 for the boil, simmer and kale wilt.

Add chopped kale and sauté until greens have wilted significantly.

I added green garlic sautéed with chopped kale & mustard greens in olive oil to the bowls before serving, and topped off with beans — they are quite «meaty» and yummy... and this recipe of Heidi's is awesome, will be doing it soon!

Remove the mixture from the pan and season with chili powder and salt, then add 4 cups of chopped kale to that same warm pan, stirring for a couple minutes until it wilts.

That's usually when I will resort to a can of sardines atop chopped kale or canned tuna mixed with avocado oil mayo and some fermented relish or sauerkraut.

Add greens by stirring in chopped kale toward the end of cooking, or stirring in spinach right at the end to wilt it.

Then I returned the pot of cooked noodles to the burner, added some chicken broth, fresh chopped kale, yellow sweet corn and a little more garlic salt and pepper and let that cook until the kale wilted and the corn was heated through.

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.

i have adjusted it a little: — 2 stalks of celery — 1 carrot — 1 zucchini — 1/2 broccoli — power boiled black eyed beans with a powdered shitake «stock» i got from thailand — 1 sprig of the following: fresh oregano, thyme and rosemary (took the rosemary out after the onion had browned but left the rest in)-- 2 fresh bay leaves dried over time (they just do not compare to the packaged ones) and i will chop up kale and add just at the end, and also make some kale chips to sprinkle on top.

Add in the chopped, cooked sweet potato, and finally the spinach / kale until wilted.

Add the chopped kale and cook until the greens are wilted.

Just added one packed cup of chopped kale at the end and let it wilt into the stew:)

Just added one packed cup of chopped kale at the end and let it wilt into the stew:)- I'm not sure why, but I'm slightly obsessed with the idea of ladling this lovely stew into a piping hot baked potato.

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.

Chop it finely; you will have about 1 - 1 1/2 tightly packed cups of kale.

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.

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

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

To serve, first lay the wilted kale, then add the cantaloupe and halloumi cheese, pour the vinaigrette over them, top with fresh chopped basil and almonds.

Add the chopped kale and cook until the greens are wilted.

mixed baby kale leaves (or use Red Russian Kale leaves, chopped; I used Earthbound Farm Baby Kale Mix) 1 large apple (I used Honeycrisp, but any flavorful apple will work.

-- Add the chopped spinach, black beans, cooked quinoa and cook for a few minutes until the kale slightly wilts.

In the last couple of minutes of the soup cooking, add the chopped kale and stir until wilted.

Keep your freezer stocked with chopped kale and you will cut prep time significantly!

It's great for whipping up quick smoothies, sauces and dressings and if your dad is serious about his chopped kale protein shake then he will love it!