Sentences with phrase «over the kale leaves»

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

Pour the dressing over the kale leaves and massage the dressing into the leaves.

Drizzle the caesar dressing over the kale leaves, as much as you like.

Whisk together the olive oil, miso paste, and lemon juice; pour over the kale leaves.

Not exact matches

If you're using kale or another green, you can choose to leave it raw or sautee it over medium high heat with a tablespoon of oil, 2 cloves of garlic, and salt and pepper to taste.

Drizzle the pureed mixture over the kale and rub each leaf to season evenly.

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.

Rinse the kale, slice into ribbons and steam over medium heat for 3 - 5 minutes, until bright green; uncover after cooking and leave in pot to maintain warmth

To make the whippy (a.k.a. vegan whip cream): Place a can of coconut milk upside - down in your fridge (leave it there over night to have a slumber party with your kale).

So excited to try these — and I have a half bag of kale left over from the Potato and Kale enchiladas (thank you Veganomicon) I just made.

If you have a wire oven rack, place the kale onto this then you wont need to turn the leaves over during cooking.

Very good recipe, I had left over roasted butternut squash and kale.

Spread out a single layer of kale onto a oven tray (you may need to do this in two - three batches) sprinkle a little sea salt over the top and bake for 10 - 15 minutes, turning the leaves once during cooking if the outer ones are starting to brown too much.

Store 12 cups mixed hearty greens (such as escarole, mustard greens, and kale; if using mustard greens or kale, fold leaves over and cut off tough center rib and stems) and 1 cup kumquats, cut into thin rounds, seeded, in 2 separate resealable plastic bags.

Add the kale in handfuls, folding the leaves over with a spoon until each batch is wilted before adding more.

The key to great tasting kale chips is to roast kale leaves at 300 F degrees for about 15 minutes, flip them over then add them to the oven for another 10 minutes.

For presentation at home, I arranged them on a leaf of kale and sprinkled coconut shavings over the top.

We made it with a mixture of finely chopped kale, spinach and a bit of left over white cabbage.

I still had two pounds of kale left over from the Cranberry Bean Mole with Roasted Butternut Squash, so I searched for more ways to use kale.

Drizzle about ⅛ cup of the vinaigrette over the kale, toss to combine and massage vinaigrette into leaves, until kale is of desired tenderness.

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.

I just made with some changes... spinach for kale, because that's the green I had on hand, shaved parmesan for pecorino, one piece of bread, and a few marcona almonds finely chopped, roasted chickpeas and roasted cubed butternut squash (because I had some left over from the pumpkin feta muffins although the dynamic of the salad was a little different, it was delicious.

Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves)..

i have adjusted it a little: — 2 stalks of celery — 1 carrot — 1 zucchini — 1/2 broccoli — power boiled black eyed beans with a powdered shitake «stock» i got from thailand — 1 sprig of the following: fresh oregano, thyme and rosemary (took the rosemary out after the onion had browned but left the rest in)-- 2 fresh bay leaves dried over time (they just do not compare to the packaged ones) and i will chop up kale and add just at the end, and also make some kale chips to sprinkle on top.

Sprinkle NUTRITIONAL YEAST, GARLIC POWDER, and SALT over kale; gently toss to coat leaves with powder.

Add a splash of stock and chopped kale leaves to finish the dish, or just sprinkle the cooked stems over salad.

Chop the kale coarsely and place in a salad bowl, pour over the dressing and use your hands to massage the leaves, making sure every single kale leaf is covered in dressing.

Divide salad among plates; top with crispy kale leaves and drizzle remaining dressing over.

Serving suggestions • Over a vegetable salad with a balsamic vinaigrette • Romaine leaves, hummus, avocado and extra mustard • Inside a baked sweet potato with steamed kale • With coleslaw, crackers, and cut up vegetables • Make a sandwich using my healthiest bread ever, with a side salad

For example, kale: I might serve a raw leaf, kale chips, and kale pesto over noodles.

Wash the kale leaves (don't dry) and soften in a frying pan over medium to high heat.

1 cup of left over pulp from juicing (ie carrots, kale, apple) or 1 cup of grated carrots (about 3 - 4 medium carrots)