Sentences with phrase «kale leaves on»

Place the coated kale leaves on the baking or dehydrator trays ensuring they're not overlapping to allow air flow.

I prepared 2 cookie sheets with a layer of parchment paper and then laid the kale leaves on the paper in a single layer.

Not exact matches

If the stems and center veins are very tough, Marcia Kiesel advises removing them: Fold the kale leaves in half with the vein side out, then pull up on the stems.

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.

Cut the tough rib off the back of the kale leaf by holding the leaf on its side, holding the two halves of the curly part together and slice the rib off the length of the leaf.

3) Place the kale leaves in a single layer on the two prepared cookie sheets *.

5 tablespoons Tessemae's Zesty Ranch 3 teaspoons almond butter 2 bunches Tuscan kale, ribs & stems removed, leaves chopped (about 4 cups) 1/2 cup toasted chopped pecans 1 small zucchini, trimmed and thinly sliced lengthwise on a mandolin 2 cups cauliflower florets, thinly sliced on a mandolin 1 cup red and yellow grape tomatoes, halved 1 cup trimmed baby arugula 2 cups cooked sliced chicken breast and / or thighs

To give the kale a chance to crisp properly, ensure that each leaf is placed flat on the pan and avoid any overlapping with one another.

We used what we had on had which was green leaf lettuce, kale, carrots, broccoli, and ranch dressing.

Fold a kale leaf in half so that the thick rib is on the outside and use a sharp knife to remove the rib.

Some people leave the kale on the stems, some people eat only the leaves.

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.

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

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

Serve regular burgers on toasted buns with baby kale, sriracha mayo and fresh rosemary sprigs or serve small burgers on 2 to 3 baby kale leaves topped with dollops of sriracha mayo and sprigs of rosemary.

It's actually a vegetable that is a hybrid of broccoli and kale, with little florets and leaves on thin, lanky stalks.

Spread kale on two baking sheets, but make sure they are in one single layer to avoid the leaves steaming rather than baking.

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.

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

After massaging the kale with the oil and seasonings, lay the leaves out on a prepared baking sheet in a single layer.

For this recipe, I served the patty open - face on a toasted pretzel roll (so perfect with a slight tang from vinegar baked into the dough), a «schmear» of vegan mayo, some baby kale leaves, a slice of GO Veggie!

For presentation at home, I arranged them on a leaf of kale and sprinkled coconut shavings over the top.

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.

ADD kale leaves and puree on high speed for about 45 seconds or until completely smooth.

Place the kale leaves and snap peas on the grill, and cook for about 1 - 2 minutes.

Turn the pasta out onto a platter lined with a couple kale leaves (optional), and sprinkle the remaining pomegranate seeds and pistachios on top.

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

I just made with some changes... spinach for kale, because that's the green I had on hand, shaved parmesan for pecorino, one piece of bread, and a few marcona almonds finely chopped, roasted chickpeas and roasted cubed butternut squash (because I had some left over from the pumpkin feta muffins although the dynamic of the salad was a little different, it was delicious.

1 large onion (about 2 cups), diced 1 1/4 cups pumpkin seeds 3/4 cups of buckwheat flour 1/2 cup of brown rice flour 1/2 cup of almond flour 1/3 cup of manchego cheese (optional) 1 teaspoon of baking powder 1/2 teaspoon of baking soda 1 teaspoon of mustard powder 1/4 teaspoon of salt 1 1/2 cups of full - fat canned coconut milk 1/4 cup of grapeseed oil or another vegetable oil (plus a little more for greasing + for cooking the onion) 2 tablespoons of dijon mustard (plus more for serving + smearing) 2 tablespoons of worcestershire sauce 2 cups of finely chopped loosely packed kale (about 3 - 5 leaves, stems removed) 1/4 cup of sunflower seeds (or more pumpkin seeds if you prefer) for sprinkling on top

i have adjusted it a little: — 2 stalks of celery — 1 carrot — 1 zucchini — 1/2 broccoli — power boiled black eyed beans with a powdered shitake «stock» i got from thailand — 1 sprig of the following: fresh oregano, thyme and rosemary (took the rosemary out after the onion had browned but left the rest in)-- 2 fresh bay leaves dried over time (they just do not compare to the packaged ones) and i will chop up kale and add just at the end, and also make some kale chips to sprinkle on top.

Add the chopped kale to a large bowl and pour half of the dressing on top and use your hands to massage / kneed the dressing in to the kale until the leaves are tender.

Now load up your wrap with chickpea tofu, onion, kale, Garlic - Tahini Sauce, hot sauce and lemon juice if using, leaving about 2» on all sides.

Arrange the kale leaves in a single layer on the parchment - lined baking sheet.

The scheme was 4 -2-3-1: Lahmi, Boateng, and kale in Badshtuber protection Luizh Gushtavo and supporting midfielders Schweinsteiger, Robben on the right, Ribery and Kroos left behind tare Gomez.

Top right to left, top row: Rice cake with peanut butter, collagen, and cinnamon; carrot spirals, kale, and chicken sausage; kale and broccoli slaw salad (from Trader Joe's) with haddock on top.

According to Dr. Woo, they first ground up kale and spinach leaves to combine with heart tissues on petri dishes, but the photosynthetic organs of the plants became unstable and were quick to expire.

If the kale is really tough, you can leave the heat on for a while and occasionally add a few tablespoons of water until the kale softens.

For a quick meal that's packed with flavor, she suggests wrapping seasoned white beans in a kale leaf with marinara sauce drizzled on top.

I left the meat in and added some green beans and kale - best soup ever It would be great if you could leave a review on the AppStore - Thanks!

This combination of barley leaf, spinach, kale, arugula, swiss chard, and broccoli sprout powder is the only product on the market using this unique blend of leaves and sprouts that work together to boost your health.

If you're new to making smoothies, a simple but delicious and nutritious starter would consist of a handful of kale or other baby greens, a chopped medium banana, a half of a sliced apple, skins left on, a handful of berries, and a nutrient boosting add - on, like 2 teaspoons of chia seeds or hemp seeds.

Refreshing nectarines and oranges paired with fresh kale leave you ready to take on your day.

Add the chopped kale to a large bowl and drizzle a few tablespoons of dressing on top and massage / knead the leaves until tender and softened.

With a 2 minutes left, place the kale leaves directly on the grill.

On your green smoothie and green juice, do you recommend that I leave off the baby greens and kale or just not have them often?

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

2 C water (or coconut water, or water kefir) 1/4 fresh whole organic lemon with rind 1 - 2 leaves kale (depends on size) 1 - 2 leaves collard greens (depends on size) 1 leaf chard 2 handfuls spinach 2 C fruit 2 squirts liquid stevia

Ingredients: 1 cucumber, 1/2 head green kale, 3 stalks celery, 5 romaine lettuce leaves, 1/4 lemon (skin on), 1 cup mixed micro-greens and 1 oz E3 Live.Pass them through your juicer, mix and enjoy!

Tear the kale leaves up into pieces of reasonably uniform size, and spread out in a single layer on a baking sheet (this took two large baking sheets for my bunch of kale).

When you're picking out recipes, opt for recipes that keep well in the fridge for a couple of days like soups, stews, grain dishes, or even sturdy kale salads (you can always leave the dressing on the side).