Sentences with phrase «kale cook for»

Not exact matches

Add your kale on top and place back in the oven for 10 minutes, stirring half way through to ensure the kale cooks all over.

Whilst reducing that mixture add a pinch of salt to boiling water and cook the bok choy, baby spinach and kale until tender, for about five minutes.

So if you are cooking for kids, make one adult version with kale and spicy sauce, and a simpler one for the kids.

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!

I couldn't quite get the timing right for them, and the whites were still a bit runny but I didn't want to cook the kale any longer.

Add the kale and the mung bean broth and cook for about 5 minutes, or until the kale is wilted.

10 minutes into the cooking, add the kale and stir through, return the lid and carry on cooking for the final 10 minutes

I'm not a big chard fan, so I did it with kale, and to make sure the kale would be cooked to my liking without overcooking the soup, I pre-steamed the kale for 15 - 20 minutes.

Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.

Continue cooking for 3 minutes, until kale is wilted.

* 1 tablespoon olive oil * 1 tablespoon organic butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional

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.

This ultra-Irish dish varies from one county to the next, with some cooks using cabbage in place of kale, others using leeks or onions for extra flavor.

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).

Cook, stirring continuously, for 1 - 2 minutes until the kale begins to wilt.

I cooked a warm purple kale salad with chorizo and almonds for Amazing Almonds the other day and a chorizo, chicken, white bean and green kale soup for our dinner.

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

Add chopped kale to the pan and allow to cook for a few minutes.

Rinse the kale, slice into ribbons and steam over medium heat for 3 - 5 minutes, until bright green; uncover after cooking and leave in pot to maintain warmth

You can get a lot of kale into one bite when you cook it down this way, which is great for your body!

Add the potatoes and the kale and cook partially covered for an additional hour or until the potatoes are completely cooked and the lamb is falling off the bones.

Stir the rice, then pile the kale (and any optional veggies youre adding) on top and let cook for another 3 minutes without stirring.

Add celery, kale, carrot and peppers and continue cooking for 5 minutes.

I used baby kale for my greens, so decreased the water to 6 cups and the cooking time to about 30 minutes.

5 lbs fresh fava beans, blanched and double shelled 1 large roasted red pepper, chopped 1 small red onion, sliced into thin slivers 1 cup cooked kale (I blanched mine for 1 minute, drained, and cooled in an ice bath) 2 tbsp olive oil 1 tbsp red wine vinegar Salt & pepper to taste

Cooking the kale chips on a lower - heat for longer is yet another example.

mixed greens with kale; cooked rice, quinoa or other grain; thinly sliced red cabbage, carrots, bean sprouts, cilantro for garnish.

Cooked for another hour, then added whipping cream & kale for the last 1/2 hour.

Cook the chard and kale for 5 minutes.

Also: 1 pound steamed greens (I used lacinto kale, see note) 6 cups cooked rice for serving (I used red rice)

If you use kale, be sure to remove the tough stems because the greens only cook for a short time.

While cooking this, I created a new vegetable side dish for this chicken, using my garden fresh kale and some fresh sweet corn right off the cob.

Last night was a SK cook - a-thon: kale and wild rice gratin, date and almond breakfast bars (double batch so I feel like a superstar having backups in the freezer), and a variation of your shaved zucchini salad (I used carrots instead, for a sweeter crunch paired with the gratin).

I like my kale to still have a bit of body and chew to it, so I only cook for about 5 minutes.

In this case, I would make a big batch of the dressing, which can easily stay good in the fridge for 3 - 4 days, I'd also recommend cooking a large batch of brown rice (quinoa would also be great), and washing your kale and other veggies of choice so they're ready to assemble.

Add chopped kale / spinach / swiss chard, season with salt and pepper and cook for about 10 minutes.

Lower the heat to a simmer and continue to cook for about 15 minutes, or until the kale is wilted and the stock has reduced to about a third of the original volume.

For the salad — 1/2 cup cooked wild or brown rice — 6 - 7 big kale leaves or 300 g spinach / swiss chard, chopped — 1 avocado, pitted and diced — 1/2 cup beans, soaked overnight, drained and cooked (you can use canned beans too)-- 2 - 3 cloves garlic, chopped — coconut or olive oil — salt, pepper

Then I add in strips of kale, cook for however much time I've got at least half hour but an hour is better... and voila... super cheater white bean (very creamy) soup.

Boil for 2 - 3 minutes, stir in the kale and cook for another ten seconds.

So I will make the basic kale sauce for both of us, cook whole wheat pasta for me, rice pasta for him, sprinke tosted nuts on my pasta, and he'll sprinkle parmesan on his.

A few years ago it completely blew my mind that you don't have to cook kale for that long to make it edible.

Another fantastic recipe for kale for non-vegetarians (we cook both ways in our house) is from Deborah Krasner's The Flavors of Olive Oil cookbook: «Whole wheat gobbetti with red pepper, poultry sausage with sun - dried tomatoes and kale».

Cook over medium heat for 20 - 30 minutes until kale is completely cooked through.

1 bunch lacinto kale also called dinosaur kale (or other leafy green) 1 pound brussels sprouts, trimmed 1 cup cooked flageolet beans (or other white bean) 1/2 orange, peeled and cut into small slices / sections 3 - 5 radishes, sliced paper thin 1/3 cup Medjool dates, pitted and quartered 1/3 cup dried apricots, sliced 3 tablespoons pistachios, toasted and chopped (reserve a few for garnish) 1 - 3 English cucumbers, for serving, optional

Spread out a single layer of kale onto a oven tray (you may need to do this in two - three batches) sprinkle a little sea salt over the top and bake for 10 - 15 minutes, turning the leaves once during cooking if the outer ones are starting to brown too much.

For the last minute of cooking, stir through the kale and then remove from the heat.

Add mushroom, kale and lemon juice, cook for 2 more minutes and set aside.

2 apples, diced 3 celery stalks (save the top greens for the vinaigrette), finely diced 2 leaves kale, chard or spinach, chopped 1 can (14 oz / 400 g) cooked chickpeas, rinsed

How to quinoa: 1 cup quinoa kale cherry tomatoes, halved frozen edamame lime Cook 1 cup of quinoa in rice cooker according to directions, use veggie broth instead of water for more flavor.