Sentences with phrase «cooking the kale needs»

While the bacon and leeks are cooking the kale needs to be prepped.

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.

Bake the pizza for another 5 minutes, or until the cheese is soft (since all of the vegetables are cooked, and the kale doesn't really need to be cooked, this is just to finish off the pizza crust and warm the vegetables thoroughly).

After setting the cooked kale aside, I added the tempeh (my wok didn't need extra oil), the maple syrup, coconut aminos & liquid smoke.

If you have a wire oven rack, place the kale onto this then you wont need to turn the leaves over during cooking.

Spread out a single layer of kale onto a oven tray (you may need to do this in two - three batches) sprinkle a little sea salt over the top and bake for 10 - 15 minutes, turning the leaves once during cooking if the outer ones are starting to brown too much.

After which you have 5 minutes to prepare your summer squash before it needs to be added and then another five minutes before chopped kale and beans go in, i.e. you can easily prepare them while the stew is already cooking.

There is no need to cook it further if you have very fresh kale.

1 cup dried white beans, such as cannellini or great northern, soaked overnight 2 tablespoons extra virgin olive oil 2 - 3 leeks, white and light green parts sliced (about 2 cups) 3 cloves garlic, chopped 1/4 teaspoon crushed red pepper flakes 4 cups chopped kale leaves (about 1 medium bunch) 1 small head cauliflower, broken into florets 4 cups vegetable stock (recommend Imagine No Chicken broth) 2 cups water 2 cups bean cooking liquid, plus 1 more cup if needed 1 bay leaf 1 teaspoon salt Freshly ground black pepper to taste 1/2 cup flat - leaf Italian parsley leaves

And correct, no need to cook the kale.

I'd need to cook the kale for about 5 minutes to make it more digestible.

-- 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

Add kale, arranging to fit in a single even layer (work in batches if needed), and cook, turning occasionally, until charred in spots and crisp, about 4 minutes.

Add the kale and stir to incorporate (if you need to let the soup cook all day while you are gone, just add the kale at the beginning or substitute spinach and add at serving time).

There's no need to reduce your cream or pre-cook the kale for this aromatic casserole; everything cooks together in cheesy, creamy harmony.

No matter what, you will always need an acidic ingredient (lemon) as this breaks down and softens the kale leaves without the need for cooking.

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.

Remove cover, toss kale, reduce heat to low, and cook for another 10 - 15 minutes, or until kale is desired texture, adding more water as needed.

Tossing the dressing and kale, and then letting it stand in the jar, softens it enough so you don't need to massage or cook it to make it tender.

Since absorption is limited, you need to consume nearly 2 cups of cooked kale, or 4 cups of raw kale, to get the same amount of bioavailable calcium found in 8 ounces of milk, says the Linus Pauling Institute.

Add the kale, cashews and garlic and cook, stirring as needed until the kale is just wilted.

After which you have 5 minutes to prepare your summer squash before it needs to be added and then another five minutes before chopped kale and beans go in, i.e. you can easily prepare them while the stew is already cooking.