Sentences with phrase «curly kale leaves»

In general, curly kale leaves have a tougher texture with a more intense flavor than those with flat leaves.

Not only that, you get this great mix of textures from the warm, slightly soft sweet potatoes, the refreshing curly kale leaves, the creamy dressing and the crunchy roasted pepitas.

Not exact matches

In my regular groceries, I add a head of broccoli, take 1/4 of cauliflower from a head cauliflower I buy for cauliflower - curry, 2 - 3 carrots, and few leaves of curly kale make a lot of salad.

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)

From there, you can add whatever is in season, or whatever you have in your fridge — raw baby spinach leaves, steamed curly kale or sliced tomatoes are all great options!

Cut the tough rib off the back of the kale leaf by holding the leaf on its side, holding the two halves of the curly part together and slice the rib off the length of the leaf.

Ya know how some kale leaves are super curly and tough.

I love both curly and flat leaf kale... especially raw in salads as a nice alternative to standard greens or spinach.

TT Tip: Lacinato kale has long and slender leaves and is usually more tender than its cousin curly kale.

Choosing Kale for Baby: Kale comes in two main varieties - kale with flat, smooth leaves like dino kale (also called lacianto) or curled, crinkly leaves like curly kale.

Rinse the kale leaves, then remove the thick stems of the kale, leaving only the curly leaves.

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)

Feel free to substitute other types of kale, such as curly or Red Russian, but make sure to pre-dress and massage the leaves as noted in the recipe.

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 cilantro

7 - 10 leaves of kale (preferably lacinato, but curly will work) handful of some kind of nut (I've been using almonds) 1 carrot 1/2 avocado 1 t ginger, minced 1 clove garlic, minced 1 T miso paste 2 t tahini 2 T lemon juice 2 T olive oil soy sauce to taste

Prepare the salad: Tear the curly leaves from the stalks of kale, making sure to tear them into bite size pieces.

Choosing Kale for Baby: Kale comes in two main varieties - kale with flat, smooth leaves like dino kale (also called lacianto) or curled, crinkly leaves like curly kale.

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)

With its flatter leaf structure and more tender texture, it's less toothsome and fibrous than curly or red kale, making it an excellent candidate for raw dishes.

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

The most common type of kale is called curly kale or Scots kale, which has green and curly leaves and a hard, fibrous stem.

I enjoy the flatter - leafed versions of kale rather than curly kale.

This current darling of the cruciferous vegetables comes in multiple varieties, including Lacinato (also known as «Dinosaur» kale, with long, dark green leaves), the curly green variety seen most often in grocery stores, and -LSB-...]

Common varieties of kale include Tuscan, dinosaur and curly - leafed.

These three types include (1) flatter, wider - leafed kale, (2) darker Lacinato - type kale, and (3) more tightly formed, curly leafed kale.

In general, this study showed that curly - leafed kale varieties and darker Lacinato varieties of kale contained higher levels of glucosinolates (and especially one particular glucosinlate called glucoraphanin) than the broad - leafed, Napus / Siberian types of kale.

kale is most closely related to collard greens and has either green or purple leaves that tend to be wrinkled or curly, and quite dense and stiff.

There are five main groups within kale: plain leaf, rape kale, leaf and spear, curly leaf, and bumpy leaf.

Prep tip: Use bumpy, dark green dinosaur lacinato kale, which tends to be less bitter and tough than curly - leafed kale.

Artichoke leaves, asparagus, baby sweet corns (but not full - size ones), cauliflower, celery leaves, cucumber, curly kale, fennel, green beans, peas (including pods), bell peppers, pumpkin, Romaine lettuce, squash, and watercress.