Sentences with phrase «great about a kale»

Skeptics out there would think «what is so great about a kale salad?»

Not exact matches

1 teaspoon olive oil 1 small onion, diced small 2 cloves garlic, minced 1 bunch kale or collards, rough stems removed, shredded (about 1/2 pound) 1/4 cup water 1/4 teaspoon salt 2 15 oz cans black eyed peas, rinsed and drained 1 cup tomato sauce 1/2 cup veg broth 1 tablespoon hot sauce 1/4 teaspoon liquid smoke (optional, a smidge of smoked paprika would be great too)

The great thing about this recipe is you don't have to cook the kale.

May substitute some Walla Walla onions and kale just to mix things up, but that's what is great about this recipe, it screams for variation and playing around with the ingredients.

The key to great tasting kale chips is to roast kale leaves at 300 F degrees for about 15 minutes, flip them over then add them to the oven for another 10 minutes.

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

This smoothie looks great, I think I'm about ready to make the jump from spinach to kale with this recipe...

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

Add kale, cover pan (a baking sheet works great if you don't have a big lid), and cook, stirring occasionally, until greens are wilted, about 4 minutes.

Another great thing about using kale for this salad is that you can dress it in advance and the durable greens won't get soggy from the dressing!

We may be old fashioned, but all of our great Master Teachers from the past; Dr. Norman Walker, Dr. Max Gerson and John Lust never spoke about the dangers of consuming kale juice or broccoli or cauliflower juices.

I've always heard great things about this brand and oh was I excited when I got to try out their NEW Kale Fix line, a gentle and nourishing range packed with superfood ingredients kale and watercress to reinvigorate the skin with vitamins to protect against free radical damage and soften and hydrate dry skin; so it is ideal for dry and dehydrated skin.

It's great for whipping up quick smoothies, sauces and dressings and if your dad is serious about his chopped kale protein shake then he will love it!