Sentences with phrase «kale leaves into»

Place all the kale leaves into a Read More

Putting a couple of kale leaves into your smoothie each morning is most definately a good idea, however, make sure to add cooked kale to your daily menu as well for even better results.

Roughly chop the kale leaves into bite - sized pieces.

1 serving Slice 3 stemmed kale leaves into ribbons; heat extra-virgin olive oil in a large skillet and cook kale with minced garlic until just tender, about 2 minutes.

While the squash is baking, slice the kale leaves into 1 / 3 - inch ribbons and place in a large bowl.

Tear the kale leaves into bite - sized pieces and place them in a large bowl.

To assemble the salad, toss the courgette and spinach or kale leaves into a mixing bowl and combine with 1/2 cup of dressing and 3/4 cup of dukkah.

Cut away any tough ends, then finely slice the stems and tear the kale leaves into small bite - size pieces.

Cut the kale leaves into narrow strips.

Cut the kale leaves into narrow strips or bite - sized pieces.

I find that cutting the kale leaves into thin strips (I use a pair of herb - scissors that cuts 4at a time) makes the kale tender enough to preclude the need to precook / blanch it.

Break the kale leaves into bite - sized chips and compose them on each serving plate, stacking the quinoa, kale chips and tomatoes in a pretty arrangement.

Tear or slice kale leaves into bit sized «chips» and place into a large bowl, or two.

Break kale leaves into potatoe chip sizes.

Not exact matches

Start by washing the kale, then tear small pieces off the stems, discarding the stems and placing the leaves into a bowl.

Tear the kale leaves off their stems into small pieces and add them to a frying pan with a little olive oil.

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

bonus: cherry tomatoes, hemp hearts, crumbled kale chips, also we have a makrut lime tree, and if you finely slice a leaf or two into fine threads, then add it here... magic.

1/2 cup dried navy beans 1 Tbsp olive oil 3 oz pancetta, cut into 1/4 - inch pieces 1 stalk celery, cut into 1/4 - inch pieces 2 carrots, peeled and cut into 1/4 - inch pieces 1 onion, cut into 1/2 - inch pieces 2 leeks, cut into 1/2 - inch pieces 2 red potatoes, unpeeled, cut into 1/2 - inch pieces 1 Tbsp tomato paste 3 cups chicken stock 3 cups water 1 bunch kale, stems removed and discarded, leaves cut into 1/2 - inch ribbons, about 1 - inch long Salt and pepper to taste

2 tablespoons ghee or coconut oil, divided 1 medium to large sweet potato, peeled and finely chopped (about 2 cups chopped) 1 small red onion, finely chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn into bite size pieces 2 cloves garlic, minced 4 eggs Sea salt and freshly ground black pepper to taste Pinch of cayenne pepper (optional)

5 cups chicken broth (or, 3 cubes of homemade bouillon cubes + 3 - 4 cups of water) 2 TBL olive oil 1 cup pearl barley, rinsed and drained 1 bunch kale, stems removed and leaves torn into large pieces (about 6 cups) half a good sized butternut squash, already roasted and cubed half an onion, diced 2 cloves garlic minced grated fresh Parmesan cheese, to top

Finely chiffonade the kale into ribbons with a sharp knife then toss with the olive oil and salt in a large bowl, massaging firmly until the leaves soften.

A standard blender simply can't turn tough kale leaves or fibrous nuts into a smoothie.

Massage the seasoning gently into the kale leaves.

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

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.

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

Remove the leaves of the kale from the stems and cut into large pieces.

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.

When it's my «turn» I like to pop into the backyard and explore our fledgling garden, picking out young kale leaves, lettuces, and the mizuna greens that are booming.

Toss to coat and massage into kale leaves.

Here you are making a homemade chocolate syrup with coconut oil, cocoa powder, and honey, and incorporating that into the torn up kale leaves.

Method: Rinse the kale and discard the end stems Chop the leaves into large sections and place in a bowl.

1 lb (500 g) carrots, peeled and cut into bite - size pieces 1 lb (500 g) parsnips, peeled and cut into bite - size pieces 3 tablespoons extra-virgin olive oil Salt and freshly ground pepper 2 thick boneless pork chops (about 1 lb / 500 g), trimmed of fat 1 bunch (about 8 large leaves) kale, ribs discarded and leaves torn 2 cloves garlic, minced 1 cup (8 fl oz / 250 ml) applesauce, unsweetened

3 cups mixed shredded kale & red cabbage 1 carrot cut into very small matchstick size pieces 2 tbsp diced red onion 3 tbsp sunflower seeds 1/4 cup parsley leaves 1 tbsp extra virgin olive oil 1 tsp apple cider vinegar 1 tbsp Dijon mustard Black pepper to taste A little celtic salt to taste

Strip the kale leaves from the ribs, discard the ribs, and chop the greens fairly finely into roughly 1 - inch squares.

Wash kale well, remove the stems and cut leaves into 2» or 3» pieces.

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.

Use your fingers to massage the dressing into each of the kale leaves.

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

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.

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

De-rib the kale and chop it and the leaf lettuce into bite sized pieces.

Remove the stems from the kale, then cut the leaves into one - inch wide strips.

Remove the stems from one bunch of kale, then stack the leaves and cut them into one - inch wide strips.

In a large bowl place lemon juice and olive oil and stir then massage it into kale leaves adding a pinch or two of sea salt.

If you're using grown - up kale, remove stems from leaves and tear into large pieces.

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

Ingredients: 1 large bunch of kale, washed and the leaves broken off into bite sized pieces 1 punnet cherry tomatoes washed and cut into quarters 1 avocado peeled, seeded and finely sliced 1 large carrot spiralized 1 medium beetroot spiralized 1 small or 1/2 a large Spanish onion finely sliced into rings 1/4 cup pine nuts Place all ingredients in a good sized salad bowl.

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