Repeat procedure with
remaining kale leaves and quinoa mixture to form 12 rolls.
Repeat with
remaining kale leaves.
Not exact matches
In a large bowl, drizzle
remaining 1 tablespoon olive oil and lemon juice over
kale leaves.
Turn the pasta out onto a platter lined with a couple
kale leaves (optional), and sprinkle the
remaining pomegranate seeds and pistachios on top.
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.
Place them in a blender jug along with the
remaining ingredients (except the
kale leaves) and blend until smooth.
Divide salad among plates; top with crispy
kale leaves and drizzle
remaining dressing over.
Repeat stacking and slicing the
remaining leaves of
kale.
Discard the spine of the
kale and roughly chop the
remaining leaves.
Make the
kale drizzle: Place the
kale leaves,
remaining olive oil, lemon zest and juice, and
remaining garlic in a blender and process until smooth.