If you're in the mood for greens, why
not cook some kale briefly in some ghee or olive oil?
Not exact matches
I didn't have time to
cook the
kale this morning so i used rocket instead but it was still good.
I couldn't quite get the timing right for them, and the whites were still a bit runny but I didn't want to
cook the
kale any longer.
I'm
not a big chard fan, so I did it with
kale, and to make sure the
kale would be
cooked to my liking without overcooking the soup, I pre-steamed the
kale for 15 - 20 minutes.
Bake the pizza for another 5 minutes, or until the cheese is soft (since all of the vegetables are
cooked, and the
kale doesn't really need to be
cooked, this is just to finish off the pizza crust and warm the vegetables thoroughly).
Cooked kale and I are
not best buds (thanks to a childhood incident involving
kale kielbasa stew and worms.
My boy doesn't do so well with
cooked vegetables but he'll more than happily chow through an entire bowlful of raw
kale, my daughter on the other hand will give everything a go.
I
cook kale in a very similar way, but before I start I marinade the about two cloves of garlic, about the same amount of ginger finely chopped and a large peeled tomato, diced, in the juice of half a lemon, before throwing them all in just before the end (actually, I usually throw in some small prawns with them but I know that won't go down here...!)
After setting the
cooked kale aside, I added the tempeh (my wok didn't need extra oil), the maple syrup, coconut aminos & liquid smoke.
Not only was it really quick to prepare (whereas often chili can be quite the undertaking, with a «low and slow»
cooking method) it was also incredibly flavorful, with a laundry list of spices brightening up ground chicken, cannellini beans,
kale, and corn.
It would be nice if you just typed it out... I
cooked the
kale in from the beginning because I didn't know what you meant.
You don't want them mushy, so maybe add the
kale and cream when the potatoes are almost done / just done (depending on what your preference is), then simmering just long enough to
cook the
kale to your taste.
I will take a few commenters» advice and do it in the slow
cooker (can't trust myself
not to burn the meat) and «Scotify» it with a side of kolrhabi slaw and maybe trying it in a steamed
kale leaf (as well as in a corn tortilla — we're
not completely bonkers).
The great thing about this recipe is you don't have to
cook the
kale.
On nights when I don't have the time to
cook lentils and chop
kale, these salads are a godsend.
A few years ago it completely blew my mind that you don't have to
cook kale for that long to make it edible.
:) and if u do want a myriad other ways to
cook greens which take less than 40 minutes, keep well and yet taste like you have spent half the day in the kitchen (i do
nt know about
kale, but spinach and chard definitely, we can write to each other 1:1) as a bonus, most of the recipes are vegan too!
The cranberry
kale tart does
not say if you
cook the crust before you bake the tart or if you bake them together.
it takes a bit of effort to cut the
kale into ribbons, but you could easily just rough chop it if you weren't in the mood for slicing and if you did that the dish would come together in the time it takes to
cook noodles!
I hadn't
cooked with
kale either until only a couple of weeks ago, but I love the flavour of it, so tasty!
(The
kale shouldn't be completely
cooked, since it will
cook more in the gratin.)
Actually, I was going to
cook this popular recipe again but I didn't have
kale in my fridge.
In the past unless
kale was in chip form or
cooked into an entree, I wasn't overly interested.
However, the happy accident that was stirring the chips into the stew after the photoshoot added a fabulous richness just
cooking the raw
kale in the stew (without baking into a chip) wouldn't add.
Like spinach,
kale is packed with nutrients, but unlike spinach, it doesn't melt into the sauce; its texture is sturdier and retains its body when
cooked.
I added
kale at the end because I don't like to
cook my
kale a lot.
I love making crunchy
kale chips, but haven't actually ever tried it
cooked like this....
I usually add a bit more lemon juice and i keep an eye on the
kale so as to
not let it over
cook.
This recipe comes from her just - released second cookbook, The Pretty Dish, which proves that a book doesn't have to be all
kale salads and juice cleanses to inspire you to change the way you
cook.
Replace the
kale with the coarsely chopped greens, but do
not cook with the potatoes and green beens.
-- 1 cup of
cooked chickpeas — 1 1/2 cups sprouts — 1 lemon (small squirt of lemon juice for each wrap)-- a few shakes of dried parsley per wrap — a couple pinches of sumac, for an extra sour bite — 1 bunch of
kale (optional), this isn't a usual addition to the wraps but I had some leftover
kale that needed to be used
Add
kale, cover pan (a baking sheet works great if you don't have a big lid), and
cook, stirring occasionally, until greens are wilted, about 4 minutes.
(If you don't have 2 large skillets,
cook the bread first and keep it warm in a low oven while you use the same skillet to make the
kale and beans.)
1 ripe banana 1 1/2 cup frozen blueberries 1/3 cup frozen pineapple 1/2 cup spinach, packed to the max 1/4 cup
kale, loosely packed (don't go crazy here or the color will be discolored) 1/2 frozen or
cooked beet (optional) 2 teaspoons hemp seeds 1/2 teaspoon Super Greens Powder (optional but recommended) 1 1/2 cup milk of choice (cows, almond, coconut, hemp, etc) 1/2 cup of ice
The only time - consuming part of
cooking kale is removing the ribs, which isn't even necessary when it's very young and tender.
2 tablespoon ghee or extra-virgin olive oil fine grain sea salt 1 small onion or a couple shallots, sliced 1 cup
cooked chickpeas (canned is fine, if you don't want to
cook up a pot of dried chickpeas) 8 ounces extra-firm tofu 1 cup of chopped
kale 2 small zucchini, chopped zest and juice of 1/2 a lemon
I think I would substitute fresh spinach for the
kale, I can't seem to get over the bitterness of
kale (maybe I am
cooking it worng?!)
Add
kale and cauliflower to the skillet and
cook until
kale and cauliflower are softened, but
not over-cooked.
I just made your
kale chips and like a good
cook I forgot them so they were just burnt enough
not to enjoy as chips but I didn't want to waste the
kale so I was making stew at the same time (ergo why I forgot the chips) so I crumbled the whole lot and dumped it into the stew and you know, it was an EXCELLENT solution it gave the stew an real nice flavor.
My first hangup with
kale was that I just didn't know how to
cook it.
But if the greens are young and tender — arugula, or spinach, or very young
kale — they won't be hard -
cooked with garlic and a lot of olive oil but briefly sautéed in a small bit of oil and sprinkled with sherry vinegar and turned onto plates for a warm salad.
Slow
cooker and some substitutions I did this in the slow
cooker and substituted some of the spices, used
kale instead of spinach, increased the carrots and onions and omitted the cauliflower (didn't have any) and got a delicious stew.
Tossing the dressing and
kale, and then letting it stand in the jar, softens it enough so you don't need to massage or
cook it to make it tender.
This recipe requires a dehydrator for super crunch, since we don't want to degrade the fiber of the
kale by
cooking it, plus the fan and ventilation is necessary to dry throughly without
cooking.
You want to keep the spices fresh, and
not cook / burn them onto the
kale when it's in the oven.
Yes, I've recently endeavored to make them too; while I enjoy
kale in
cooking recipes, my kids sometimes tire of it, but
not of these!
Limit to a cup of panne pasta and load it up with veggies, zucchini,
kale, peppers, mushrooms, onions etc. even put on table spoon tomato paste, table spoon olive oil, half cup of water pasta was
cooked in and even a quarter cup of wine couple of table spoon of parmesan cheese
not bad..
Either way, one cup of
cooked kale has only 36 calories, so don't be shy about piling whichever variety floats your boat onto your plate.
My kids really don't like
kale in stir - fries or
cooked dishes, but they really like
kale chips!
How long you sauté is a personal preference, but I like my
kale to keep some of its bright vibrant green color and health benefits so I don't
cook it for more than five minutes (remember, even if you turn off the heat, food keeps
cooking!).