Sentences with phrase «kale leaves»

Using your hands, remove kale leaves from the stems and tear into small pieces.

Brush tops of kale leaves with oil; season with salt and pepper.

I consume green smoothies on a regular basis, and like to include a couple of large kale leaves in each one.

Toss kale leaves with tahini dressing, corn, black beans, cherry tomatoes, and crumbled tempeh.

Add the white beans and torn kale leaves, and continue to simmer until warmed through, about 3 - 5 minutes.

There now, doesn't this picture of baby kale leaves make you feel 100 % better just by looking at it?

Combine with the chopped kale leaves, grated carrot, and sliced scallions.

Place kale leaves in a bowl and drizzle on the olive oil.

To get a little more each day, add a handful of spinach to your smoothie, swap in kale leaves for sandwich wraps, or stir frozen spinach to pasta sauce.

I used a bag of curly kale, did you use large kale leaves, I'm wondering if this makes any difference.

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

Place steamed kale leaves on a large work surface, vein side down.

Love the idea of using kale leaves as a crust!

Toss kale leaves and rhubarb slices with the dressing in a large serving bowl, then set it aside to soak in the flavors.

Carefully pull the purple kale leaves off the stems so that you have chip or bite sized pieces.

Massage kale leaves gently with your fingers to soften them slightly.

In a large bowl, drizzle remaining 1 tablespoon olive oil and lemon juice over kale leaves.

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.

Once dry, place the purple kale leaves in a large bowl and add a tablespoon of olive oil.

I learned to love kale, and I use kale leaves as a taco shell.

If possible, choose «baby kale» which is more tender and has a sweeter taste than bigger kale leaves.

And my daughter loves her monster juice, which is a smoothie made with lots of fruit and one or two small kale leaves.

Every raw kale leaf needs a trip to the spa before heading to the fork.

In general, curly kale leaves have a tougher texture with a more intense flavor than those with flat leaves.

The leftovers will stay good in your fridge for a few days because kale leaves are strong and soften over time.

The secret to eating whole kale leaves is making sure they're small and ultimately tender.

And lately I can't seem to cook anything without kale, so once everything else looked close to done, I added a few sliced Russian kale leaves.

Different types of kale leaves will have a different flavor and texture.

Consider using baby spinach or baby kale leaves instead of ordinary lettuce for the base.

Add the red kale leaves to a baking sheet and toss with 1 tsp olive oil.

Spread kale leaves in a single layer on a baking sheet and bake for 15 to 20 minutes, turning leaves over after 10 minutes.

Repeat procedure with remaining kale leaves and quinoa mixture to form 12 rolls.

The baby kale leaves do have a slight taste to them but I have added almond extract which compliments and masks that flavor.

Just generally the amount that gets sold at the store — i.e. if you buy kale leaves that are tied together, that's one bunch.

I've been picking off these lovely kale leaves and eating them.

This recipe stood out to me as my garden is bursting with enormous kale leaves.

Add torn pieces of kale leaves right before serving, letting them cook gently in the hot soup.

Divide salad among plates; top with crispy kale leaves and drizzle remaining dressing over.

In a large bowl, massage the olive oil into the chopped kale leaves and let rest while you prepare the rest of the ingredients.

To get a little more each day, add a handful of spinach to your smoothie, swap in kale leaves for sandwich wraps, or stir frozen spinach to pasta sauce.

Once you have clean, dry kale leaves, get out your chef's knife and start finely chopping the kale.

Place kale leaves, walnuts, basil, lemon juice and garlic into food processor bowl.

* If you're using large kale leaves, pull them off the stems and put them straight into your blender.

Spinach or baby kale leaves (I tried them with both) gives these gluten - free cut out sugar cookies their beautiful color!

Add one kale leaf at a time and blend well.

If possible, choose «baby kale» which is more tender and has a sweeter taste than bigger kale leaves.

Her salads are always irresistible, and this one is not only delicious, it also uses whole kale leaves, including the stems.

If using kale leaves, tear it off a stem and into a bite size pieces.

Step 4: Cut out the hardest parts of stem of kale leaves and was thoroughly.

Chiffonade cut kale leaves into thin 2 - 3 inch long slices.