Sentences with phrase «kale pieces in»

Place kale pieces in a large bowl (you want enough room so that you can mix the coating in later without having to deal with leaves falling out of the bowl!)

Not exact matches

Discard the thick stems of the kale, chop it into smaller pieces and place in a bowl.

I tried with some of our home grown kale once and it was just not meant to be — coconut water with large pieces of kale floating about in it was rather hard to drink.

Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in sPieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in spieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in spieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.

Chop the kale into bite sized pieces, then place in a large bowl.

Anyway, to build the bowls just put one cup cooked rice (or whatever grain is your favorite — I used brown jasmine rice) in a bowl and add 1/4 of the sesame kale and 1/4 of the chili garlic tofu pieces.

Remove the ribs from the kale and tear into pieces approximately 3 inches in size.

Put kale chips in a bag and use a rolling pin or fingers to crush into tiny pieces.

Chop the kale into bite - sized pieces and rinse well in a colander.

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.

Just before the kale shrinks down in size entirely, add avocado pieces and sea salt or pepper to taste.

Destem the kale (my favorite way is shown in this video), and cut into small bite size pieces.

So easy to make — just tear the kale in to pieces — 1 - 2 inches in size.

virgin coconut oil or extra virgin olive oil 1 yellow onion, diced 1 inch piece ginger, grated 2 garlic cloves, minced 2 cups cubed butternut squash 1/2 head cauliflower, cut in florets 6 cups chicken broth 1 lb chicken breast, diced 1/2 bunch kale, torn into small pieces salt and pepper

Fresh green asparagus, 1 whole bunch 2 - 3 cups of baby kale 1 whole mango, nicely ripened, pealed and cut into bite sized chunks 1 cup cooked beets, cut into larger pieces 1 hand full of cherry tomatoes, cut in half 3 to 4 Tablespoons soft goat cheese (or a bit more if you like) A generous drizzle of balsamic vinegar Salt and pepper to taste

Directions: While Emmer Farro is cooking combine and mix ingredients for the dressing in a large bowl / Cook farro in 7 C of water or broth: bring to boil, salt, turn to simmer and cover / Cook 50 — 60 minutes or until farro is tender, but with a little bite / Drain thoroughly and pour immediately into bowl with citrus dressing / Mix and let cool a bit / / Stir in dried fruit, larger pieces chopped coarsely / Refrigerate / Before serving, sprinkle toasted or candied hazelnuts on top along with a few extra cranberries or cherries / Can be served at room temperature on a bed of coarsely chopped kale that has been lightly dressed in a little more of the citrus dressing.

Now take your kale and rinse it thoroughly in a colander and remove the tough spines and tear the kale into smaller pieces.

A recommendation: since the kale is very crunchy, when you bite into a bigger piece the yeast flies in the air and makes a mess.

To prepare the dish, tear up kale into pieces and place it in a marinade of coconut milk, cayenne and lemon juice.

A large bowl of Greens, washed, stems removed and torn in large pieces (kale, turnip, beet, any greens will do)

Destem the Lacinato kale, leaving the leaves in large pieces.

toss a batch of kale (stems removed cut in 2 ″ pieces) with 1/4 cup olive oil.

Remove ribs and stems, chop into bite - sized pieces / Heat oil in a large skillet / If you're using garlic, saute for a minute or two / Lightly saute kale, coating with oil / Cover skillet and steam kale until wilted but still bright green, adding a tablespoon or so water, if needed / Make a round opening in kale large enough for a large egg yolk / Crack egg and place in opening on bed of kale / Cover again and cook until yolk looks cloudy and firm / Sprinkle with grated cheese / Remove from the heat and cover until cheese is lightly melted / Add salt and pepper to taste.

zest of one large lemon 8 ounces dried whole wheat pasta (penne or something comparable in size) 1 1/2 cups butternut squash, peeled and sliced into quarter sized pieces 3 handfuls kale, chard, and / or spinach, loosely chopped 2 cups plain Greek yogurt (I use 2 % here) 2 egg yolks 3 cloves garlic, chopped 1/2 teaspoon fine grain sea salt 2/3 cup sliced almonds, toasted 1/4 cup Kalamata olives, pitted and torn into pieces scant 1/4 cup feta cheese, crumbled 1/4 cup fresh mint, chopped

In the meantime, prep the salad by de-stemming the kale, chopping the bell pepper and cutting the broccoli into bite sized pieces.

Chiffonade kale into small pieces and place in strainer.

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

Salad ingredients • 4 - 6 corn ears • 2 tablespoons neutral coconut oil — divided • freshly ground black pepper — to taste • 3 - 6 ripe, sweet peaches — cut in half • 1 package tempeh — cubed • 1 medium bunch kale — stems removed, leaves cut into bite - sized pieces • 1/2 tablespoon olive oil • sea salt — to taste • 1 small head Romaine lettuce — torn into bite - size pieces • pine nut Parmesan - optional

In the meantime wash, drain and thinly slice the potatoes; wash, dry and break into pieces the kale with your hands.

stems of 4 - 6 broccoli heads, depending on their thickness (about 580 g or 20 oz)-- I usually reserve the stems from one bunch in the fridge, until I'm ready to buy and cook the next one (usually soon after) florets from 1 large broccoli head — cut into bite - sized pieces a couple handfuls of other vegetables, such as chopped asparagus, peas, edamame, etc. (optional) a large handful of green leafy vegetables — spinach, kale, etc. 1 lemon — zest and juice salt and pepper to taste 3 1/2 tablespoons ghee or grapeseed oil — divided 1 shallot — chopped Pecorino Romano or Parmesan to taste — finely grated (I used unpasteurized sheep's milk Pecorino Romano) baby greens or microgreens for garnish (optional)

Cut or tear them into larger pieces so that, even in their softness, they retain some structural integrity — kale leaves can be stripped of their stems and torn in half; small zucchini can be quartered; beans can be left whole.

Keep in mind that to properly blend dense leafy greens like kale, you need a high - powered blender to avoid drinking little pieces of kale.

➢ Select kale that is loose and not in plastic bags, if at all possible ➢ Wash each leaf thoroughly under cold water ➢ Discard unwanted leaves ➢ Remove stems ➢ Steam leaves for 5 minutes, reserving the liquid ➢ Place pieces in blender with some reserved liquid ➢ Purée away!

Almond milk 1 cup fresh spinach or kale leaves 1/2 cup ham (cut in pieces or cubes) Shredded Cheese

I had a snack of celery stick and two pieces of cheese at 1030 am then lunch at 12.45 pm X1 can tuna in h2O bit of raw kale X11 spinach leaf 1/4 cup spring onions 15 ml of a low carb mayo + olive oil + 1/2 an avo x2 hours later my ketones decreased now to 0.2.

1 onion chopped 1 cup frozen spinach or fresh that has been chopped and cooked 1 cup frozen kale or packed fresh kale (chop leaves and stalks into small pieces) 8 ounces firm tofu 2 tablespoons ground flax seeds mixed in 1/4 cup water additional water for cooking as necessary * Instead of spinach and...

In a juicer, puree 1 large, quartered raw beet, 4 carrots, 1 apple, 1 2 - inch piece of fresh ginger, 2 - 3 kale leaves + a large handful of baby spinach.

Remove the kale ribs, rip leaves into bite - sized pieces and place in a large bowl.

Tear the kale into small pieces and place in a bowl.

In a bowl, add chopped kale, sliced cucumber, celery cut into small pieces, and finely chopped scallions.

Wash and de-stem kale leaves and then process them in a food processor until in small pieces.

In a large bowl tear kale into slightly larger than bite - sized pieces, taking care to remove the stems.

Shred the kale into pieces with your hands and place kale in a large bowl.

1 large handful spinach or kale 1/2 cucumber (cut in slices) 1 - 2 stalks celery (cut in pieces) 1 slice fresh ginger or 1 tsp.

Then you get a ladle and pour the soup into bowls adding the kale and a few pieces of chouriço (I add more so I can get a little in each bite!!)

Keep in mind that to properly blend dense leafy greens like kale, you need a high - powered blender to avoid drinking little pieces of kale.

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).

Steam Sautéed Kale Stems 2 cups kale stems, chopped into 1/4 ″ pieces 2 teaspoons olive oil 1/2 teaspoon salt 1/2 cup vegetable broth Heat olive oil over medium heat in a medium sized pot.

When I did this Tuesday night, I put out thinnly sliced carrots, chopped green onions, kale torn in small bite sized pieces, diced celery, and frozen green peas (that I ran hot water over for a few secs.)

But the kale was on the verge of going bad, so I just ripped it up into pieces, tossed in a bowl with a little olive oil and lemon, and massaged the heck out of it until it was soft and tender.