Sentences with phrase «just cook kale»

Days when I'm trying to be low carb I will just cook some kale to go along side the chicken.

I have received phone calls, emails, texts and messages from friends and family saying that they just cooked kale for the first time and thought of me; last week a friend called from the grocery store, just because she saw kale and was reminded of me.

Not exact matches

I just made it again in the pressure cooker with kale instead of spinach and only did it under pressure for 2 minutes with quick release, and it was wonderful!

Add the shrimp and kale and cook over medium heat for about 5 minutes until the shrimp have just turned pink and the kale is cooked through.

Bake the pizza for another 5 minutes, or until the cheese is soft (since all of the vegetables are cooked, and the kale doesn't really need to be cooked, this is just to finish off the pizza crust and warm the vegetables thoroughly).

I cook kale in a very similar way, but before I start I marinade the about two cloves of garlic, about the same amount of ginger finely chopped and a large peeled tomato, diced, in the juice of half a lemon, before throwing them all in just before the end (actually, I usually throw in some small prawns with them but I know that won't go down here...!)

Cook the kale over medium heat for about 2 or 3 minutes, or just until it's started to wilt.

It would be nice if you just typed it out... I cooked the kale in from the beginning because I didn't know what you meant.

I just put in one cooked beetroot and added a handful of curly kale and frozen mixed berries to the above recipe.

You don't want them mushy, so maybe add the kale and cream when the potatoes are almost done / just done (depending on what your preference is), then simmering just long enough to cook the kale to your taste.

Stir and cook just until the kale softens a bit, 3 — 4 minutes.

Anyway, to build the bowls just put one cup cooked rice (or whatever grain is your favorite — I used brown jasmine rice) in a bowl and add 1/4 of the sesame kale and 1/4 of the chili garlic tofu pieces.

it takes a bit of effort to cut the kale into ribbons, but you could easily just rough chop it if you weren't in the mood for slicing and if you did that the dish would come together in the time it takes to cook noodles!

Mix and let cook until kale wilts - should take just a few minutes.

Add the kale (or greens of choice) to the skillet, and cook, stirring often, until just wilted (but still vibrantly green), about 1 - 2 minutes.

However, the happy accident that was stirring the chips into the stew after the photoshoot added a fabulous richness just cooking the raw kale in the stew (without baking into a chip) wouldn't add.

I was just worried about freezing cooked kale!!

Once the lentils and vegetables are very tender, stir in the chopped kale and cook until it's wilted, just a few minutes.

This recipe comes from her just - released second cookbook, The Pretty Dish, which proves that a book doesn't have to be all kale salads and juice cleanses to inspire you to change the way you cook.

Cook until the kale is bright green and just wilted, about 2 minutes.

Add the mushrooms to the pan and brown 10 minutes, then add in the garlic, thyme, and sage, stir 2 to 3 minutes, then add the kale and cook until just wilted.

Add the spinach or kale, and cook for a minute or two until just wilted.

Add the fresh kale and salute until just cooked and tender.

Just before serving, stir in the remaining tomato - y chicken from last night and any leftover kale you have, and cook until the chicken is warmed and the kale is wilted.

The quinoa adds some texture and savoriness, thanks to cooking in veggie broth, the kale some bite, and the cider tahini dressing... just,..

Add the kale and stir to incorporate (if you need to let the soup cook all day while you are gone, just add the kale at the beginning or substitute spinach and add at serving time).

Remove ribs and stems from kale / Cook in large pot of boiling salted water, uncovered, just until tender, 5 to 8 minutes / Remove kale from water with tongs, chop and add to onions, along with cooked lentils / Bring the kale - cooking liquid back to a boil, add pasta and cook for recommended time until al dente / Drain pasta, reserving about 1 cup of the cooking liquid / Add pasta to lentil, onion, kale mixture along with 1/3 to 1/2 cup pasta cooking liquid / Cook over high heat, tossing together for a minute or two / Add salt & pepper to taste / Top with grated parmesan cheese and seCook in large pot of boiling salted water, uncovered, just until tender, 5 to 8 minutes / Remove kale from water with tongs, chop and add to onions, along with cooked lentils / Bring the kale - cooking liquid back to a boil, add pasta and cook for recommended time until al dente / Drain pasta, reserving about 1 cup of the cooking liquid / Add pasta to lentil, onion, kale mixture along with 1/3 to 1/2 cup pasta cooking liquid / Cook over high heat, tossing together for a minute or two / Add salt & pepper to taste / Top with grated parmesan cheese and secook for recommended time until al dente / Drain pasta, reserving about 1 cup of the cooking liquid / Add pasta to lentil, onion, kale mixture along with 1/3 to 1/2 cup pasta cooking liquid / Cook over high heat, tossing together for a minute or two / Add salt & pepper to taste / Top with grated parmesan cheese and seCook over high heat, tossing together for a minute or two / Add salt & pepper to taste / Top with grated parmesan cheese and serve.

1 tbsp olive oil 1 large onion, chopped 1/2 tsp Aleppo chili flakes (adjust to taste, this was fairly mild) 2 garlic cloves, minced or pressed 1 lb kale (10 cups, packed)-- you could use less, even half of this, I just had so much kale 2 cups undrained canned crushed pineapple, in juice (20 - ounce can)-- I used a 14 oz can 1/2 cup peanut butter 1/4 cup chopped parsley (omitted) salt to taste 1/8 cup skinless peanuts, crushed or coarsely chopped 1 cup couscous, cooked according to package directions

Add the kale and salt to the pan and cook for less than a minute, just long enough for the kale to lose a bit of its structure.

I just made your kale chips and like a good cook I forgot them so they were just burnt enough not to enjoy as chips but I didn't want to waste the kale so I was making stew at the same time (ergo why I forgot the chips) so I crumbled the whole lot and dumped it into the stew and you know, it was an EXCELLENT solution it gave the stew an real nice flavor.

My first hangup with kale was that I just didn't know how to cook it.

Add the kale and cook for 2 - 3 minutes until it just starts to wilt.

Add a splash of stock and chopped kale leaves to finish the dish, or just sprinkle the cooked stems over salad.

Add kale and mushrooms and cook, tossing gently, just until vegetables are softened, about 5 minutes.

- Stir in the baby kale or spinach and the lime juice and cook just until the greens have wilted.

Cook until the kale is bright green and just wilted, about 2 minutes, then add the black beans.

Just top slow - cooked shredded chicken and rich avocado slices with shredded kale and red onions to make this gluten - free family meal healthy and delicious.

1 serving Slice 3 stemmed kale leaves into ribbons; heat extra-virgin olive oil in a large skillet and cook kale with minced garlic until just tender, about 2 minutes.

Cover and cook until kale is just tender, about 15 minutes.

Spinach works pretty darn well too but I just love how kale keeps a bit of body as it's cooked.

Add broccoli, kale and peas and cook just until the kale begin to slightly wilt (about a minute).

Add the garlic and cook just until it begins to color (about 15 to 20 seconds) and follow quickly with the tomatoes and kale.

It was awesome being in the tropical island paradise where I spent last week (Cook Islands, New Zealand) but can I just say I can not live without KALE?!

I just saw another recipe using kale and commeted that I wasn't sure how to cook it.

I learned about kale (we have had it several times since we were there) and green smoothies and just had a wonderful experience cooking together.

Add the kale, cashews and garlic and cook, stirring as needed until the kale is just wilted.

If you don't have a blender, just finely chop the cooked kale by hand and use a bowl and whisk to make the batter.

Or you can just eat it with the broth - you can make some soup by adding vegetables like kale or zucchini and cook it in it for 15 - 20 minutes.

Also, kale or other cooked greens are just not to my liking.

For the kale and cooked greens, you probably just didn't like them much when you first ate them and you haven't gotten over it — humans react to bitter flavors because they can be poisonous, but greens either aren't poisonous or they're just the right amount of poison for health, so it may be a good idea to teach yourself to like them — either cover them with a flavor that you like and wean yourself off the added flavor (some people teach kids to eat broccoli by adding a lot of cheese sauce), or just eat it 10 times until you get used to it.