Bake up
leaves of kale into kale chips.
Quick Version ~ skip the homemade pesto if you must and purchase a good quality organic vegan pesto and add 1 or 2
leaves of kale into the recipe, just be sure to chop it very fine.
Not exact matches
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
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.
Remove the
leaves of the
kale from the stems and cut
into large pieces.
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
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
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
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.
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.
To Make
Kale Chips: I harvested five or six stalks
of kale, removed the center stem and cut
leaves into potato chip - sized pieces (per cousin Edie's instructions) and ended up with 5 cups.
Remove the
leaves of the
kale from stems, and thinly slice
leaves into 1/2 ribbons.
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!
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
1 cup quinoa 2 cup water 2 medium sweet potatoes, peeled and cut
into 1 inch chunks 1 red onion, thickly sliced 4
kale leaves, removed from stems and torn sunflower seeds, toasted extra-virgin olive oil juice
of 1/4 a lemon 1 teaspoon apple cider vinegar 1 tsp balsamic vinegar sea salt black pepper
Drizzle about ⅛ cup
of the vinaigrette over the
kale, toss to combine and massage vinaigrette
into leaves, until
kale is
of desired tenderness.
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.
1 red onion, sliced 1 fresh red chilli, sliced 1 knob
of fresh ginger, finely grated 2 garlic cloves, crushed 1 tsp black mustard seeds 1 tsp yellow mustard seeds 1 red bell pepper (capsicum), sliced
into strips 3 spring onions, sliced 2 cups
of frozen baby peas 1/3 cup water 1 Tbsp apple cider vinegar Himalayan pink salt and black pepper 100g baby
kale leaves, washed
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.
For the lasagna — 300 g
kale, tough stalks removed,
leaves cut
into bite size pieces — 500 g button mushroom, sliced — 3 cloves garlic, chopped — 180 - 190 g lasagne sheets — 30 g butter (unsalted)-- 20 g Parmesan, grated — 2 - 3 sprigs
of thyme,
leaves only — olive oil — sea salt, pepper
8 tbsp Ancient Organics Ghee 1 small yellow onion, cut
into 1 inch dice 2 shallots, cut
into 1/2 inch rings 4 garlic cloves, roughly chopped 1 serano chile pepper, thinly sliced with seeds and stem removed 1 orange bell pepper, 1 inch dice 1 red bell pepper, 1 inch dice 1 green bell pepper, 1 inch dice 1 kabocha squash, peeled 1 inch dice 1 small parsnip, peeled 1/2 inch dice 2 cups French beans, trimmed 2 cups crimini mushrooms, caps
left whole stems removed 1 head
of lacinato
kale, center vein removed and rough chopped 1 medium zucchini, 1 inch dice 2 small yukon gold potatoes, 1/2 inch wedges 1/2 tbsp organic maple syrup (grade B) 2 tbsp tomato paste salt and black pepper 1 1/2 cups water cilantro to garnish, chopped Parmesan to garnish, grated
1 small head
of Cauliflower, cut
into bite size florets 2 tablespoons gluten free tamari, divided 1 tablespoon extra virgin olive oil 1/4 cup each pumpkin, sunflower and sesame seeds 3 stalks curly green
kale, stems removed and
leaves roughly chopped 1 pear, thinly sliced 1 cup cooked black rice
Prepare the salad: Tear the curly
leaves from the stalks
of kale, making sure to tear them
into bite size pieces.
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.
Cut the stiff stem off
of the
kale and cut the
leaf into bite - sized pieces (discard the stem).
Add the cheese mixture and massage
into each
of the
kale leaves until each
leaf is heavily coated.
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...
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.
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).
Cow stomach fermentation turns K1 (found in leafy greens, like
kale, chard, spinach, and, yes,
leaves of grass)
into K2, which then shows up in the dairy fat.
As for the greens, I used a few
leaves of Lacinato
kale sliced
into ribbons, and a big handful
of carrot tops -LRB-!)
While the pasta is cooking, pull the
kale leaves off
of their stems, stack them on top
of one another, and use a sharp knife to slice
into thin ribbons.
Remove the tough ribs from the
kale leaves and tear the
leaves into pieces, approximately the size
of the palm
of your child's hand.