Pour 1 tbsp of flax
oil over the kale along with a sprinkle of sea salt and gently massage for 1 - 2 mins or until the kale has softened.
Pour the cheese
sauce over the kale and tip the baking pan back and forth to make sure all the kale is covered in cheese.
In a large bowl, drizzle remaining 1 tablespoon olive oil and lemon
juice over kale leaves.
Enjoy warm as a side dish or chop into bite size pieces to
enjoy over kale or other greens with your favorite vinaigrette for a sweet and savory fall salad.
I am
so over kale (or is that not politically correct to say so?).
While the dressing is liquid, drizzle a generous
amount over the kale, and work it thoroughly into the kale with your hands.
Add finely chopped kale at the very end or place in the bottom of your soup bowl and pour
soup over the kale to allow it to slightly cook.
In the meantime, there's not much to do but sit tight and hope science discovers a gene that favors onion
rings over kale.
Add in the kale and using your hand message the dressing
over the kale for 3 - 5 minutes.
In large bowl, drizzle olive
oil over kale and massage for a minute.
Combine remaining ingredients in a small bowl, then
pour over the kale, and use your hands to mix the spices among all of the leaves.
Enjoy warm as a side dish or chop into bite size pieces to
enjoy over kale or other greens with your favorite vinaigrette for a sweet and savory fall salad.
Drizzle oil and sprinkle
salt over the kale and toss well to distribute oil and salt evenly over the pieces.
Move over kale and Brussels sprouts — Cauliflower is the new «it» vegetable!
Scatter
nuts over kale and serve immediately while hot or at room temperature.
Reserve about 1 - 2 tablespoon of the dressing for drizzling and pour the
rest over the kale and with your hands massaged it for few minutes until the leaves start to wilt slightly.
Lay the parboiled sweet potato
slices over the kale, overlapping in rows, until you've covered the whole thing; you may not need all the sweet potato slices.
Spread half the batter over the bottom, then top with the kale filling; spread the remaining
batter over the kale, using your fingers or a rubber spatula to make sure there are no gaps in the top layer.
Pour the
brine over kale stems while it's still hot, letting the vegetable cook slightly, which will help break down its firm texture.
Remove foil, drizzle remaining tomato sauce
over the kale rolls, add grated mozzarella, Parmesan or any cheese you like and bake for a few more minutes.
BTW, I offered the bruschetta for an open house I» m catering this weekend — the client wrinkled his nose, which convinced me to do it anyway and see if I can't
win over another kale fan.
Toss with olive oil and spritz the Amino
Acids over the kale in a light dust (be careful, this stuff is salty!).
That is why I love making my own dairy free version and slathering it
all over some kale and romaine.
I'm kind
of over kale salads at the mo (but don't worry, they'll be back) and was in the mood for something warm (see: changing season) so I made a big batch of kale and walnut pesto.
In a large mixing bowl pour 1 tablespoon of olive oil, all of the lemon juice and a decent size pinch of sea
salt over the kale.
Drizzle some olive
oil over the kale and mix well, «massaging» the greens with very clean hands.
This recipe looks amazing, but I am a total
nut over kale (I eat a kale salad almost daily - with chia seeds and lemon juice + EVOO - SO GOOD!).