Sentences with phrase «kale leaves as»

The arugula and mizuna (a spicy lettuce green) are bolting, and I harvest some baby kale leaves as well.

Not exact matches

Anyway I left out kale, as I'm not a big fan (I mean to work my way up to it, but one green step at the time)....

Just tried this récipe as my first experience with kale (finally found it in local eco market this week); verdict — fabulous!!!! I love tamari anyway & it really works so well to soften the kale leaves.

We had a jar of spicy green herb sauce left from our meal prep this week so I used that as sauce and went with the whole green vibe and added lemony kale as topping.

You can serve your vegan wraps as I did, the super low - carb way, by placing some filling atop a large kale leaf (Romaine lettuce leaves also work well for this purpose, as would a chard leaf, if it's big enough), or you can use this as a filling for vegan burritos, by scooping some into whole wheat, spelt, corn or other tortillas.

Thinking about having tacos or burritos for dinner, replace the taco shell with lettuce or kale leaves, it will taste just as good and be a tad bit healthier.

I will take a few commenters» advice and do it in the slow cooker (can't trust myself not to burn the meat) and «Scotify» it with a side of kolrhabi slaw and maybe trying it in a steamed kale leaf (as well as in a corn tortilla — we're not completely bonkers).

Autumn Filling coconut oil or olive oil for frying 1 small red onion, finely chopped 2 fresh sprigs of rosemary 1 leek, thinly sliced (use the green leaves as well) 500 g fresh baby carrots, divided lengthwise 1 small sweet potato, thinly sliced 1 small romanesco, cut into smaller pieces 6 brown mushrooms, sliced 3 small kale leaves, stems removed and chopped 1/2 lemon, juice

In the most recent round of sampling, Australian Certified Organic tested products as diverse as nuts, miso, beans, oysters, garlic, spices, soba noodles, oats, sourdough breads, raspberry leaves, roasted coffee beans, lemons and kale.

Store 12 cups mixed hearty greens (such as escarole, mustard greens, and kale; if using mustard greens or kale, fold leaves over and cut off tough center rib and stems) and 1 cup kumquats, cut into thin rounds, seeded, in 2 separate resealable plastic bags.

And of course, some torn kale leaves work well too — and I'm sure small - chop broccoli florets would as well < 3.

2 bunches hearty greens, such as collard greens and / or Tuscan kale, ribs and stems removed, leaves sliced

I washed, rinsed and dried the kale leaves, and removed the spine (the most tedious part, as pictured above on left).

Rinse off your kale, pull the leaves from the stalk, and rip into 2 - 3 inch pieces (you can make your kale chips as small or large as you want).

I love both curly and flat leaf kale... especially raw in salads as a nice alternative to standard greens or spinach.

I really like to grill vegetables and greens, such as baby bok choy, or whole kale leaves, or romaine (for a grilled Caesar!).

Chard is a softer leaf than kale, so I didn't know if it would crisp up as nicely.

This package is filled with 19 organic superfoods such as spirulina, kale, spinach, sea kelp, chlorella, aloe vera leaf, broccoli and dulse (which is like seaweed but with more fiber and protein) and a antioxidant complex consisting of: reishi mushroom, ginger root, turmeric, raspberry, blueberry and pineapple — just to name a few.

1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1 - inch strips (about 10 cups packed)

If you let them hang out in the refrigerator for a while before making the salad (I left mine overnight), it's almost as if the kale is cooked.

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

After I'm done eating my very - healthy omelet of eggs and veggies, I start munching on the kale that was left on the side of my plate as a garnish.

Destem the Lacinato kale, keeping the leaves as intact as much as possible.

1 tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3 cups vegetable broth as needed 1 sweet potato, cut into 1/2 inch cubes 3/4 cup dried lentils (I used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and sliced almonds for topping, if desired

We'll eat chard and kale leaves all winter long, and in late winter / early spring harvest their florets which are as good as the primary vegetable itself.

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

I've found the secret to really good kale salads is to slice across the leaves as thinly as possible so take your time and slice it super thin.

No matter what, you will always need an acidic ingredient (lemon) as this breaks down and softens the kale leaves without the need for cooking.

We do tend to have our favorites which seem to be bought more often in our house, including spinach which is great for smoothies as they really do not change the flavor and kale which is great in salads if you massage the de-stemmed leaves first with a pinch or two of salt to remove the bitter flavor.

Drop is as much kale to your pot that will cover the surface of the liquid, then stir the leaves in well.

I'm also sharing a delish salad recipe with winters star vegetables beetroot and kale as well as some du puy lentils cooked with bay leaf.

6 ounces mixed tender greens and herbs (such as Swiss chard, baby spinach, kale, tarragon leaves, celery leaves, mint leaves, parsley leaves, cilantro leaves, and oregano leaves; about 10 cups)

chopped fresh sage • 4 cups hardy greens (such as kale or Swiss chard), leaves torn

Feel free to substitute other types of kale, such as curly or Red Russian, but make sure to pre-dress and massage the leaves as noted in the recipe.

If you like everything in its pure form (loose leaf tea, black coffee, kale, etc.), drinking ceremonial - grade Encha as hot matcha tea will be a daily treat as if in the spring green tea garden.

The slightly bitter, sweet, earthy and tender leaves make for a tasty and nutritious salad base, as an alternative to your usual suspects (kale / romaine / arugula).

4 lb (ish) organic whole chicken 10 - 12 cups of water (filtered preferably) 2 tablespoons of sea salt 1 tablespoon of whole peppercorns 1 tablespoon of coriander seeds (optional) 2 bay leaves 3 tablespoons of ghee or olive oil 1 large yellow onion, diced 5 large carrots, diced 5 + oz (about 25 mushroom caps) of shiitake mushrooms, sliced 8 - 10 cloves of garlic, sliced 1 tablespoon of minced (fresh) turmeric 1 tablespoon of minced (fresh) ginger optional add - ins: a couple handfuls of spinach or kale, rice or quinoa, chopped fresh herbs such as dill or cilantro

Drizzle the caesar dressing over the kale leaves, as much as you like.

I took this salad as inspiration and made something a little simpler for my husband and I. I used green leaf lettuce instead of kale.

Use it as you would kale, but be warned that it can leave a slight pink tinge to white and other lighter - colored dishes.

Foods rich in carotenes, such as cooked apricots, asparagus, green beans, carrots, sweet potatoes, tomatoes, peas, and all cooked leafy greens — including kale, collards, mustard greens, beet greens, parsley, watercress, and dandelion leaves — are considered critical for women wishing to increase or sustain lactation.

Good sources are red palm oil; orange and yellow fruits and vegetables such as mangoes, pawpaw, pumpkin, carrots, maize, yellow sweet potatoes and bananas; and dark green and medium green leaves such as spinach, amaranthus, kale, the leaves of cassava, cowpeas, sweet potatoes and beans.

4 to 6 leaves of leafy greens such as Swiss chard and kale (preferably lacinato), stemmed and thinly sliced (3 cups)

While leaf lettuce and spinach are both great sources of vitamin A and thiamin, spinach and kale offer twice the amounts of other vitamins such as riboflavin, niacin and vitamin B - 6 and four or five times more folate and vitamin K than leaf lettuce.

It's a handsome bouquet of a veggie with frilly leaves that draw you in — kale that is — and we, as in this great...

6 cups stemmed and chopped or sliced tender greens, such as Swiss chard, spinach, broccoli leaves, or young kale

Add to soup: Add greens with larger, tougher leaves such as collard greens, kale or mustard greens into your favorite soup.

The base can be whatever fruits and vegetables you enjoy — my favorite combo is banana, frozen wild blueberries, raspberries, and a few green leaves, such as kale or spinach.

3/4 peach — reserve a little as a garnish 1/2 cup blueberries 1 - 2 handfuls of mixed baby greens (my mix had baby kale, baby spinach, chard, mizuna and mustard greens) Fresh mint — I used the leaves from 5 stalks — I love mint 1/4 cucumber 1 scoop vanilla protein powder 1 cup (approximately) plain, unsweetened almond milk Nutmeg — garnish, and / or add 1/2 tsp

Quercetin, found naturally in kale, arugula, swiss chard, and spinach leaves, belongs to a group of plant pigments known as flavanoids that are partly responsible for the color of many fruits and vegetables.