Sentences with phrase «kale leaves for»

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 like to «massage» my raw kale leaves for a minute or so before dressing the salad with a tiny bit of olive oil to wilt them a bit.

Next time, I'm going to use romaine and a few kale leaves for part of the spinach, so I guess I'll have V9 juice then.

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.

Steam or boil the kale leaves for a few minutes until tender.

Not exact matches

Take the list of ingredients for this recently posted three - day juice cleanse from the Dr. Oz show: four carrots, four apples (type not specified), two golden delicious apples, two 1 - inch pieces of ginger, three cucumbers, six celery stalks, 14 kale leaves, half a lemon, one lime, four plum tomatoes, two red bell peppers, one - fourth of a small red onion, two cups parsley, one large sweet potato, two large red beets, one orange, eight Swiss chard leaves, and six clementines.

Add the chopped kale, stir around and stir - fry for a few more minutes, add the apple cider vinegar and season with salt and pepper and leave for two more minutes.

In my regular groceries, I add a head of broccoli, take 1/4 of cauliflower from a head cauliflower I buy for cauliflower - curry, 2 - 3 carrots, and few leaves of curly kale make a lot of salad.

Using your fingers, «massage» the vinaigrette into the kale leaves, evenly coating them with the sauce; let sit for a minimum of 15 minutes.

Let's be real, kale did not become popular because the bitter leaf tastes great — but it sure is good for you!

Tip: for first time users with «kale» the trick is to toss your vinaigrette on the kale, and leave absorb on the leaves (i usually do 2 hrs ahead, tossing regularly), which soften the stiff texture of kale making for a tasty and tender salad.

The aphids love my garden kale so I started snapping off leaves for the compost bin, then sick of losing good food, I put some of less infested leaves into a plastic dish pan of warm soapy water.

Reserve about 1 - 2 tablespoon of the dressing for drizzling and pour the rest over the kale and with your hands massaged it for few minutes until the leaves start to wilt slightly.

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

For the kale, look for either younger kale (available at most farmers markets) or broad leaf kaFor the kale, look for either younger kale (available at most farmers markets) or broad leaf kafor either younger kale (available at most farmers markets) or broad leaf kale.

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.

Note: If your bunch of kale seems to be extra-large, add an extra tablespoon of coconut oil and cocoa powder to make sure you can coat all the leaves (or do it anyway for extra chocolate kale chips!).

All you need to do is massage the kale with your hands for 2 to 3 minutes, breaking and crunching the leaves until they become soft and their color change to dark green.

One evening, I found myself with a near empty fridge save for some scraps of gluten - free pie dough, a few leaves of kale, half an onion, a lonely sweet potato, and approximately 10 pounds of cheese.

Say good - bye to bacon bits: Top a baked sweet potato with garlic, olive oil, a whole bunch of kale, and protein - packed ricotta for a complete meal that'll leave you satisfied «til the next one.

But not today; today is the perfect temperature for cold soba noodles entwined with raw zucchini noodles, gently massaged kale leaves, crispy skinned tofu and a spicy lemongrass dressing.

Do you think that few leaves of kale would be a good substitute for bok choy?

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

One pound of shank cross — cut was quite enough with plenty of vegetables (3 carrots, 1 parsley root, 1/2 celery root, 1 kohlrabi, 1 onion (halved), few kale leaves, 1 tsp tomato pure, salt and black pepper to taste) slowly and gently boiling in 12 cups of water for 3 hours made a beautiful «bouillon «easily turned into healing, comforting, boosting soup once strained and combined with favourite noodles.

For this particular soup, I had some kale left in the drawer and needed to use it up.

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.

Sturdy - leafed kale, known to do well in the cold, together with a hearty grain and lentils make a nice bed for the vegetables.

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

I supstituted Swiss Chard for the kale and grilled all the veggies (including the kale leaves and mushrooms) on the BBQ for added flavour and used Spelt noodles for a healthier addition.

Stuffing 1 1/2 cup / 300 g uncooked millet or white quinoa 1 large knob of coconut oil, ghee or olive oil 2 large onions, finely chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems kale, stems removed and finely chopped 3 tbsp white wine or water 1 tsp dried thyme sea salt and pepper 1 cup / 3,5 oz / 100 g cranberries (fresh, frozen or dried) 1 handful raw almonds, coarsely chopped (use pumpkin seeds for a nut free alternative) 2 stems flat - leaf parsley, finely chopped, save a little for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little for serving

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

You will notice the kale will shrink in size, become darker, and have a softer texture (The longer you leave the kale, the softer and easier to chew it will become — you can leave it for up to 2 days or eat right away).

Ingredients Oil 8 skin - on, bone - in chicken thighs Salt 1 large onion chopped 4 cloves garlic, minced 3 small carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2 cups long - grain white rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1 cup frozen peas, left to defrost on the counter while you make the rest of the meal 2 tablespoons chopped cilantro Juice of half a lemon, plus lemon wedges for garnish

Using your hands, «rub» the kale leaves by scrunching and squeezing handfuls of them for about 30 seconds, until the leaves are tender and dark green.

1 pkg Udi's gluten free french baguettes 2 cups finely chopped pumpkin 1/4 tsp cumin 1/2 Tbsp oil 1/4 tsp nutmeg and cinnamon 2 Spolumbo gluten free spicy italian sausages 1 large bunch kale 7 fresh sage leaves 1 cup toasted walnuts 1/2 -3 / 4 cup olive oil 1/4 cup freshly grated parmesan cheese 1 tsp Maldon sea salt Parmesan cheese to thinly slice for topping

Steamed, winter vegetables: broccoli, kale, chard, cabbage (red, green and napa), and dandelion leaves (good for detoxing).

For the Salad1 large bunch kale (I used Tuscan kale), leaves cut from ribs, then cut into bite - sized pieces

1 cup of small white beans (soaked for 24 hours) 4 cups of water Drizzle of olive oil 1 yellow onion, minced 4 cloves of garlic, peeled and finely chopped 1 — 28 oz can of fire roasted diced tomatoes 4 cup container of vegetable broth — low sodium, organic 5 large leaves of fresh Tuscan aka Dinosaur kale (washed, stem removed and chopped) 1 handful of fresh parsley or 2 tablespoons of dried 1 tablespoon of fresh oregano or 1 tsp of dried 1 teaspoon smoked paprika Salt and pepper

Add the kale leaves and cook for a few mintues.

If it happens, remove the kale leaves that are ready and put the rest in the oven for 2 - 3 minutes more.

The seemingly complex combination of the kale's robust leaves, the parsley's flavor, the cabbage's texture, the sea salt lime dressing, and the pomegranate seeds» bursts of juice make this dish craveable for kale lovers and those who fear the super green.

1 large spaghetti squash 2 tablespoons olive oil 2 teaspoons dried rosemary 1 large onion, diced small fresh ground black pepper to taste 1 tablespoon minced garlic 5 - 6 cups chopped kale leaves 2 tablespoons finely chopped fresh chives or sliced green onion 1/2 cup sour cream 3/4 cup cottage cheese 1/2 cup coarsely grated Parmesan cheese plus about 1/4 cup more for topping the gratin 1 egg, beaten 1/2 cup shredded mozarella

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.

The gingery salsa, sweet and sour glaze, and crunchy kale with black rice created a nice flavorful and hearty balance that will leave you graving for your omega, protein, and anti-inflammatory fix.

Tender kale leaves are tossed with both lemon zest and juice, making for...

But for all the love of kale, most recipes suggest you de-stem the thick leafy green, slicing along the thick middle stalk and using only the nice tender leaf.

Within the cruciferous vegetable group, we commonly eat the flowers of the plant (for example, the broccoli florets), the leaves (for example, mustard greens, collard greens, turnip greens, and kale), the stems and stalks (for example, broccoli stems and stalks), the roots (for example, turnips or rutabagas or radishes), and the seeds (for example, mustard seeds).

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

1 tablespoon olive oil 1 small onion, halved and thinly sliced (1 cup) 3 cups chopped kale 1 small garnet yam, peeled and diced (1 cup) 1 tablespoon smoked sweet paprika, plus more for garnish 1 tablespoon curry powder 1 bay leaf 4 cups low - sodium vegetable broth 2 15.5 - ounce cans great Northern beans, drained and rinsed, divided 2 tablespoons red wine vinegar