Sentences with phrase «dry kale leaves»

While the farro is cooking, wash and dry the kale leaves.

Meanwhile rinse and dry the kale leaves.

The Salad Rinse and dry kale leaves.

Wash, then thoroughly dry the kale leaves before continuing to the next step.

I washed, rinsed and dried the kale leaves, and removed the spine (the most tedious part, as pictured above on left).

Arrange dried kale leaves in a single layer on a baking sheet.

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).