Sentences with phrase «curly kale make»

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.

Not exact matches

I made a vegan version of this last night - oil instead of ghee, crispy fried tofu instead of paneer, soy milk curdled with vinegar instead of buttermilk - added some curly kale to the mix - it was delicious!

It's just my preference, but I've found curly kale to be the best for making baked kale chips and more cost - effective for smoothies.

I used curly kale for the greens this time, but baby spinach, Tuscan kale (above), and Swiss chard all make for fine substitutions.

You can make this salad with any type of kale, but soft curly blue baby kale, cut fresh from your garden, is really the way to go if you can.

I have made this numerous times with the curly kale we receive in our CSA share and every time this is a winner with all the members in my family!

We call it curly kale and I just made amazing chips with it - yum!

If you are looking for more kale recipe ideas then check out Kale and Avocado Burritos and Croatian Soparnik (Kale Pie) from Amuse Your Bouche, Curly Kale Risotto from Cook Sister, Chunky Potato & Kale Soup or Garlicky Kale Sauce I made while ago.

I made this with curly kale instead of spinach and it was really good!

I made your recipe using leftover fried chicken, curly kale and green onions - also my homemade chile negro sauce... PERFECT!!!

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.

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

It's grain and nut free and just sweet enough to make curly kale appealing rather than a salad - like fiber source.

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

I've just made this for supper and it was delicious, I made some substitutes as didn't have all ingredients - dried chilliest, curry powder as I had no mustard seeds and put some cauliflower in with potatoes and only had half bag of spinach so added curly kale too.

I made your recipe using leftover fried chicken, curly kale and green onions - also my homemade chile negro sauce... PERFECT!!!

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

(You will probably find that curly kale and chard will make it taste a little too green!)