Spoon the mushroom and
kale mixture on top.
Season ricotta with salt and pepper and spread onto toasted country - style bread; spoon mushroom -
kale mixture on top.
Not exact matches
Greasing with olive oil a 13 x 9 ceramic dish, I layered cooked the cooked
kale then the parsnips then grated cheese, cut up celery and fennel and cooked leeks then grated cheese, finishing with cut up carrots then grated cheese and pouring the cream
mixture on top finishing with with grated nutmeg and fennel fronds.
Incorporate pasta with
kale mixture for a minute or two, over low flame and sprinkle fontina cheese
on top.
We put just enough batter
on the
kale, then mix it up by hand, tossing the
kale with the tempura
mixture to coat lightly.
To serve, place fried bread
on plates and spoon
kale mixture and sauce over, dividing evenly.
I added the cooked spicy pork
mixture back into the pot with the noodles,
kale and corn and let it simmer for another 5 - 10 minutes
on low heat to let all the flavors meld together.
Spoon
kale mixture along with juices over yogurt, then place an egg
on top.
Spread
on as much of the fennel, onion, and
kale mixture as you'd like, and then place the second piece of bread
on top.
I use spinach powder,
kale powder and a powder
mixture that has several grasses (Amazing Grass ORAC Green SuperFood purchased
on Amazon).