Arrange
dried kale leaves in a single layer on a baking sheet.
I washed, rinsed and
dried the kale leaves, and removed the spine (the most tedious part, as pictured above on left).
Wash, then thoroughly
dry the kale leaves before continuing to the next step.
The Salad Rinse and
dry kale leaves.
Meanwhile rinse and
dry the kale leaves.
While the farro is cooking, wash and
dry the kale leaves.
Not exact matches
prepared English mustard 4 large
kale leaves, center ribs and stems removed, finely chopped 1/4 cup
dried cranberries, preferably unsweetened or sweetened with apple juice 1/4 cup roasted, salted pecans Fresh pomegranate seeds
1/2 cup
dried navy beans 1 Tbsp olive oil 3 oz pancetta, cut into 1/4 - inch pieces 1 stalk celery, cut into 1/4 - inch pieces 2 carrots, peeled and cut into 1/4 - inch pieces 1 onion, cut into 1/2 - inch pieces 2 leeks, cut into 1/2 - inch pieces 2 red potatoes, unpeeled, cut into 1/2 - inch pieces 1 Tbsp tomato paste 3 cups chicken stock 3 cups water 1 bunch
kale, stems removed and discarded,
leaves cut into 1/2 - inch ribbons, about 1 - inch long Salt and pepper to taste
Pull
kale leaves off its tough center rib, wash, rinse and
dry (use a salad spinner if you have one, or
dry in clean kitchen towels).
Stuffing 1 1/2 cup / 300 g uncooked millet or white quinoa 1 large knob of coconut oil, ghee or olive oil 2 large onions, finely chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems
kale, stems removed and finely chopped 3 tbsp white wine or water 1 tsp
dried thyme sea salt and pepper 1 cup / 3,5 oz / 100 g cranberries (fresh, frozen or
dried) 1 handful raw almonds, coarsely chopped (use pumpkin seeds for a nut free alternative) 2 stems flat -
leaf parsley, finely chopped, save a little for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little for serving
Beans and shells 1 1/4 cups
dried white beans (or two 15 - ounce cans of beans) 2 cloves garlic, peeled and
left whole 3 teaspoons salt, plus more to taste One 12 - ounce box jumbo pasta shells 3/4 -1 cup
kale pesto Zest of 2 lemons Freshly ground black pepper
Put cut
kale in a paper towel lined bowl to
dry out the
leaves.
1 cup of small white beans (soaked for 24 hours) 4 cups of water Drizzle of olive oil 1 yellow onion, minced 4 cloves of garlic, peeled and finely chopped 1 — 28 oz can of fire roasted diced tomatoes 4 cup container of vegetable broth — low sodium, organic 5 large
leaves of fresh Tuscan aka Dinosaur
kale (washed, stem removed and chopped) 1 handful of fresh parsley or 2 tablespoons of
dried 1 tablespoon of fresh oregano or 1 tsp of
dried 1 teaspoon smoked paprika Salt and pepper
1 large spaghetti squash 2 tablespoons olive oil 2 teaspoons
dried rosemary 1 large onion, diced small fresh ground black pepper to taste 1 tablespoon minced garlic 5 - 6 cups chopped
kale leaves 2 tablespoons finely chopped fresh chives or sliced green onion 1/2 cup sour cream 3/4 cup cottage cheese 1/2 cup coarsely grated Parmesan cheese plus about 1/4 cup more for topping the gratin 1 egg, beaten 1/2 cup shredded mozarella
150g bag
kale, washed and
dried,
leaves stripped off stalks and chopped into strips 75g baby spinach
leaves, washed and
dried 3 — 4 spring onions, thinly sliced 50g pumpkin seeds, toasted in a
dry pan until they pop 150g low fat cottage cheese 1/2 pomegranate, seeds removed 1 ripe avocado pear, halved, stoned, peeled and cut into slices Sumac to sprinkle Ground black pepper 1 tablespoon good quality extra virgin olive oil Half a lemon
The roasted
kale,
dried, shriveled and crispy, resemble the season's spent
leaves, except that these are edible and nutritious; and I won't be collecting and pressing any of them under my heaviest atlas.
Turn off oven and
leave oven door ajar with
kale chips up to 15 minutes (optional; this ensures they're very
dry if making ahead).
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
1 cup
dry quinoa 2 cups water or broth 3 cloves garlic peeled, 1 smashed, the other 2 cloves minced 1 sprig of rosemary (optional) 1 tablespoon lemon juice 5 tablespoons olive oil 1 cup of edamame (if frozen, prepare according to package) 1 bunch of
kale or tuscan
kale, center ribs removed 1/2 cup of flat
leaf parsley, washed and chopped 1 - 2
dried chili peppers (optional)
Make sure the
kale leaves are SUPER
DRY.
Ingredients 3 Tbsp olive oil 1 small onion, diced 1 small zucchini, diced (about 1/2 cup) 1 small yellow squash, diced (about 1/2 cup) 2 small carrots, diced 1 - 2 celery stalks, diced 1/3 cup frozen lima beans 4 cloves garlic, minced 1 tsp
dried parsley 1 tsp
dried oregano 1 tsp
dried basil 1/4 tsp black pepper 1/4 tsp
dried thyme pinch of red pepper flakes 2 bay
leaves 2 Tbsp tomato paste 1 (15 oz) can reduced sodium diced tomatoes, with juices 2 (15 oz) cans vegetable broth * 3 cups hot water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2 cups
kale, finely chopped (tough stems discarded) 1/2 cup small pasta shape Pinch of kosher salt, if needed
1 tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3 cups vegetable broth as needed 1 sweet potato, cut into 1/2 inch cubes 3/4 cup
dried lentils (I used green) 1 bay
leaf 1/2 pound greens such as swiss chard, collards,
kale, etc., center ribs removed and
leaves thinly sliced (I used about 7 big
leaves) 1/2 teaspoon kosher salt, or more to taste Zest of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and sliced almonds for topping, if desired
1 delicata squash, halved and sliced into 1/3 ″ crescents 1 cup pearl couscous 1 cup chickpeas 8
kale leaves, torn into small pieces and massaged with olive oil 1/2 teaspoon coriander 1 teaspoon
dried mint 2 teaspoons harissa or hot sauce 2 teaspoons maple syrup salt and pepper, to taste 1/4 cup olive oil 1/4 cup walnuts, toasted and chopped 2 tablespoons cranberries
Once
dry, place the purple
kale leaves in a large bowl and add a tablespoon of olive oil.
ingredients BROCCOLI PIZZA CRUST: 2 heads broccoli (stems removed) 1 egg (beaten) 1/3 cup Parmesan cheese (grated) 1 teaspoon
dried oregano pinch Kosher salt PIZZA TOPPINGS: 1 bunch broccolini (rinsed) 1/4 pound brussel sprouts (ends removed, halved) 2 large
kale leaves (rinsed) 1/4 pound sugar snap peas (trimmed) 1/4 cup olive oil (plus more to garnish) 4 cloves garlic (peeled, minced, divided) 1/2 cup canned tomato paste 1 teaspoon fresh oregano (finely chopped) 1 teaspoon fresh rosemary (finely chopped) 1/2 cup grape tomatoes (halved) store bought basil pesto (to garnish) Parmesan (grated, to garnish) red chili flake (to garnish) 1/4 cup fresh basil (torn, to garnish) Kosher salt and freshly ground black pepper (to taste)
Wash the purple
kale leaves and then either use a salad spinner or a clean
dry tea towel to
dry the
leaves thoroughly (this is the secret to crispy
kale chips!).
Using a paper towel,
dry leaves very thoroughly, this will help to get a crispy
kale chip.
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)
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.
1 cup / 240 ml milk 3 tablespoons clarified butter or olive oil 1 small shallot, minced 1 1/2 teaspoons fine grain sea salt 3/4 cup / 5 oz / 145 g semolina flour 1 1/2 cup / 2 oz finely chopped
kale (remove stems first) 1/3 cup / 20 g grated Gruyere cheese 1 1/3 cups / 150 g cooked millet * 30 basil
leaves, chopped 3 large eggs 2 cups / 140 g whole wheat panko (or
dried bread crumbs)
Pear Pleasure Water 1 pear several
leaves of
kale, de-stemmed fresh ginger root, peeled, about an inch
Dry basics
This Perfect Pinch inspired rice pilaf salad, dotted with
dried, slightly tart cranberries, fresh, crisp apples and beautiful baby
kale leaves, is absolutely irresistible in our easy to make sweet & savory vinaigrette.
3 handfuls mixed baby
leaf salad (rinsed) 2 small
leaves green
kale (chopped) 1 cup brown rice (cooked and mixed with olive oil and chopped parsley) 1/2 fennel (sliced) 1/2 cucumber (chopped) 4 small plum tomatoes (sliced) 2 avocados (chopped) 2 carrots (sliced) 1 pomegranate (seeds) 1/2 bag trail mix (seeds, nuts and
dried fruit)
Olive oil 1 large yellow onion, chopped Salt 8 ounces sliced assorted mushrooms, such shitake, cremini, cepes 2 large carrots, sliced 1/4 inch thick 1 cup barley 2 teaspoons fresh thyme or 1 teaspoon
dried 8 cups chicken or turkey stock 1 bay
leaf 1 teaspoon freshly ground black pepper 3 cups
kale leaves, tough stems removed,
leaves shredded 1 tablespoon red miso paste
And it's perfect for leftover
kale — just be sure the
leaves are totally
dry before adding them to the mix.
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
Stir Fry Ingredients 1 package tempeh, cut into strips 4 carrots, julienned 3 radishes, julienned 6
leaves green
kale, removed from stems and chopped water Marinade Ingredient for Tempeh 1 cup hot water 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon garam marsala 1/2 teaspoon turmeric 2 teaspoons
dry dill In a bowl,...
highest food sources of quercetin (according to US govt database): wild arugula, capers, yellow chili / ancho peppers / coriander / dill / fennel
leaves /
kale / juniper / lovage
leaves,
dried oregano / radish
leaves / outer layers onions.
Wash the
kale leaves (don't
dry) and soften in a frying pan over medium to high heat.
Only thing I would add is to make sure the
kale leaves are really
dry so they crisp not steam.
Ingredients 5 - 6
leaves red chard, chopped (
kale, rainbow, swiss chard would also work well) 2 portobello mushrooms, chopped 1 medium yellow onion, diced 2 - 3 small tomatoes, I used LOCAL vine ripened 3 cloves garlic 2 tsp extra virgin olive oil 1 tbsp red vine vinegar 1 tbsp water 1 tsp
dried oregano Pinch sea salt Black pepper
I also pair it with a hearty
leaf salad (
kale, spinach, romaine) with a sun -
dried tomato basil dressing.
Often cleansing pads can
leave skin feeling
dry, tight and stripped, but these little ultra-moisturising cleansing pads are super gentle, softens
dry skin with a non-abrasive texture and has a mild fresh clean scent (it smells like all things green... green
kale; but wonderful).