Sentences with phrase «large kale leaves»

Ready In: 25 minutes INGREDIENTS, Serves 2: 2 Yukon Gold potatoes, shredded 1/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 6 cloves garlic, minced 2 to 3 large kale leaves, shredded Pinch of salt Option: 2 -LSB-...]

Dinner: Sausage, Kale & Potato Soup (I used 4 cups of the homemade chicken broth from last week and about 4 large kale leaves from my bunch.

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

ingredients BROCCOLI PIZZA CRUST: 2 heads broccoli (stems removed) 1 egg (beaten) 1/3 cup Parmesan cheese (grated) 1 teaspoon dried oregano pinch Kosher salt PIZZA TOPPINGS: 1 bunch broccolini (rinsed) 1/4 pound brussel sprouts (ends removed, halved) 2 large kale leaves (rinsed) 1/4 pound sugar snap peas (trimmed) 1/4 cup olive oil (plus more to garnish) 4 cloves garlic (peeled, minced, divided) 1/2 cup canned tomato paste 1 teaspoon fresh oregano (finely chopped) 1 teaspoon fresh rosemary (finely chopped) 1/2 cup grape tomatoes (halved) store bought basil pesto (to garnish) Parmesan (grated, to garnish) red chili flake (to garnish) 1/4 cup fresh basil (torn, to garnish) Kosher salt and freshly ground black pepper (to taste)

1/2 cup of wheat berries (cook according to package directions — I used Bob's Red Mill) Olive oil 2 small or 1 medium zucchini, diced 1 small yellow onion, finely diced 1 - 14 oz can of dark red kidney beans, drained and rinsed well 4 large kale leaves, stem removed, washed and chopped 4 large bell peppers, halved lengthwise, seeded and membrane removed Protein of choice — I used about 1 lb of turkey sausage, casing removed 1 teaspoon of fennel seeds (I like the pairing with the sausage) Salt and pepper

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

prepared English mustard 4 large kale leaves, center ribs and stems removed, finely chopped 1/4 cup dried cranberries, preferably unsweetened or sweetened with apple juice 1/4 cup roasted, salted pecans Fresh pomegranate seeds

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.

St. Patty's Green Smoothie Supreme • 1/2 ripe avocado • 1 medium - ripe banana, fresh or frozen • 1 cup fresh or frozen strawberries • 2 large handfuls baby spinach • 1 large kale leaf, -LSB-...]

St. Patty's Green Smoothie Supreme • 1/2 ripe avocado • 1 medium - ripe banana, fresh or frozen • 1 cup fresh or frozen strawberries • 2 large handfuls baby spinach • 1 large kale leaf, chopped • 1 small handful parsley, chopped • 1 1/2 cups unsweetened plant milk or coconut water • 1 tablespoon hemp or flaxseeds

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.

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.

Ingredients: 3 tablespoons olive oil 3 lamb shanks 6 rashers of Irish Bacon, chopped 1 large yellow onion, chopped 4 stalks celery with leaves, chopped 6 medium sized carrots, sliced 6 large cloves garlic, finely chopped 3 tablespoons unbleached all - purpose flour 2 — 14.9 oz cans of Guinness Beer 2 cups beef stock 6 Yukon Gold potatoes, scrubbed and cut in half 1 small bunch kale, coarsely chopped

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

Kale Chips 2 cups of roughy chopped kale leaves, keep in mind they shrink when baking, so the larger the better 2 Tablespoons of olive oil Generous amount of nutritional yeast 1 Tablespoons of garlic powder 1 Tablespoon of onion powder Cooking Spray

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

Ingredients: 2 cups of roughy chopped kale leaves, keep in mind they shrink when baking, so the larger the better 2 Tablespoons of olive oil Generous amount of nutritional yeast Good sprinkle of salt Pinch of cayenne Pinch of onion powder Cooking Spray

1 bunch kale (approx 10 large handfuls of trimmed leaves) 3 tablespoons olive oil 1 tablespoon apple cider vinegar (but any vinegar works) sea salt to sprinkle

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

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

crushed red pepper 4 cloves garlic, minced 2 bay leaves 1 large bunch kale, thick stems removed, leaves coarsely chopped 2 qts.

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

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.

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

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

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.

In a large bowl, drizzle remaining 1 tablespoon olive oil and lemon juice over kale leaves.

Rinse off your kale, pull the leaves from the stalk, and rip into 2 - 3 inch pieces (you can make your kale chips as small or large as you want).

4 large carrots 1/2 finely diced onions 1/2 cup white wine 1/4 cup finely chopped kale (about one leaf) 2 teaspoons olive oil, optional 1 teaspoon minced garlic 1 teaspoon salt, optional Trim the ends off of the carrots then scrub the carrots (peel if not organic).

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

Remove the large middle stems from the kale leafs and tear into 1 or 2 - inch pieces.

1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1 - inch strips (about 10 cups packed)

1 tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3 cups vegetable broth as needed 1 sweet potato, cut into 1/2 inch cubes 3/4 cup dried lentils (I used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and sliced almonds for topping, if desired

Place the chopped kale in a large bowl with about 3/4 cup of the southwest dressing and use your hands to kneed / massage the kale until the leaves are tender.

8 large leaves kale 2 giant handfuls spinach 8 large leaves romaine 8 stalks celery 1 large seedless cucumber 2 small Granny Smith apples 2 large lemons 1 small piece ginger Salt and cayenne to taste, about 1/4 tsp to 1/2 tsp each

3 pounds potatoes, peeled and cut into large chunks sea salt 4 tablespoons extra virgin olive oil 4 cloves garlic, minced 1 bunch kale, large stems stripped and discarded, leaves chopped 1/2 + cup warm milk or cream freshly ground black pepper 5 scallions, white and tender green parts, chopped 1/4 cup freshly grated Parmesan, for garnish (opt) fried shallots, for garnish (optional)

One teaspoon of powder is approximately a serving of vegetables (for example — one teaspoon of kale powder is about 6 - 7 large leaves).

Remove the Lacinato kale leaves from the stems, roughly chop the leaves, and add to a large bowl.

Once dry, place the purple kale leaves in a large bowl and add a tablespoon of olive oil.

10 am — Smoothie — This morning, I put a scoop of Designs for Health Dairy Free Vanilla protein powder in the blender, a scoop of fiber powder, a couple leaves of fresh kale, 1/4 of a large avocado, about 1/2 cup frozen peaches and about 1/4 to half a cup of frozen pineapple.

In a large bowl, add the kale leaves with a drizzle 1 tablespoon of extra virgin olive oil and a big pinch of salt, and massage to soften the leaves.

OR Divide the soba, mushrooms and kale leaves (for crunchier veggies) between two large bowls.

In a large bowl, mix together the kale leaves, olive oil and lemon juice.

While the beets are cooking add the chopped kale to a large bowl with the olive oil and massage / kneed the leaves until tender.

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