If using powdered, start with about a 1/4 tsp, and increase if you like the flavor) 1 handful spinach 1 handful kale (I've got
tender baby kale on hand at the moment.
This salad has
tender baby kale leaves, crunchy roasted peanuts, creamy queso fresco, and a tangy dressing made up of shallots, lime zest, fresh mint, and apple cider vinegar.
During last minute, add 2 big handfuls of greens (
tender baby kale, spinach, etc.) and stir to combine.
Not exact matches
Whilst reducing that mixture add a pinch of salt to boiling water and cook the bok choy,
baby spinach and
kale until
tender, for about five minutes.
If possible, choose «
baby kale» which is more
tender and has a sweeter taste than bigger
kale leaves.
If the
kale is already
tender, like from the garden, or for
baby kale, that's true.
6 ounces mixed
tender greens and herbs (such as Swiss chard,
baby spinach,
kale, tarragon leaves, celery leaves, mint leaves, parsley leaves, cilantro leaves, and oregano leaves; about 10 cups)
2 - 3 cups packed
baby spinach and / or
baby kale (I often get the organic
tender baby greens in a large clamshell from the store)
If possible, choose «
baby kale» which is more
tender and has a sweeter taste than bigger
kale leaves.
1.5 cups
Baby Kale (a little more
tender and sweeter than mature
kale) 1/2 cup parsley 1 apple (cored) 1/3 cucumber 5 - 6 strawberries 1/4 lemon (de-seeded and squeezed) 3 T hemp seeds 1 - 1.5 cups water
Or, you can buy packaged
baby kale in the salad containers which is even more
tender, doesn't need to be shredded, and also goes great in smoothies!).