Sentences with phrase «not cook some kale»

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!).