Add 1/2 cup of the reserved
kale cooking liquid and 1 can of coconut milk to the pot.
Not exact matches
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.
After setting the
cooked kale aside, I added the tempeh (my wok didn't need extra oil), the maple syrup, coconut aminos &
liquid smoke.
Cook over medium - low heat, stirring occasionally, until all
liquid has been absorbed and
kale is tender.
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
I also used the residual poaching
liquid to
cook the
kale.
Cook for 3 - 5 minutes until the
kale softens and most of the
liquid evaporates.
Start with a small onion, or shallot, add a few cloves of garlic, then drop the chopped
kale in the pan, stir for a few minutes, add enough
liquid to cover the bottom of the pan, a pinch of kosher salt, and cover it to
cook.
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 se
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 se
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 se
Cook over high heat, tossing together for a minute or two / Add salt & pepper to taste / Top with grated parmesan cheese and serve.
Cook, stirring occasionally, 4 to 5 minutes, or until the
kale has wilted and most of the
liquid has
cooked off.
Drain the
kale, reserving the
cooking liquid for the Coconut
Kale and the Brussels Sprouts Tomato Stew.
1/2 cup sliced shallots or onion a handful of flaked coconut (shredded would work too) 2 - 3 Tablespoons
liquid coconut oil, divided 1 Tablespoon red miso black pepper to taste 1 cup
cooked chickpeas (garbanzo beans) Handfuls of green delicious
kale, washed and torn Lemon slices for squeezing on top, if you like
Add
kale, black pepper, and reserved 2 tablespoons
cooking liquid.