Sentences with phrase «torn kale leaves»

Add a bunch of torn kale leaves and cook until wilted.

Add torn kale leaves and sliced Fresno chile (seeded for less heat) and cook, tossing, until kale is wilted; season with white wine vinegar, salt, and pepper.

Add the white beans and torn kale leaves, and continue to simmer until warmed through, about 3 - 5 minutes.

1 cup Cabot Plain Lowfat Greek Yogurt or Cabot Plain Greek Yogurt 1 cup ice 3/4 cup apple cider or apple juice 1 banana, peeled and broken in half 3 soft dates, pitted and cut in half 2 tablespoons honey 3 cups clean torn kale leaves

And of course, some torn kale leaves work well too — and I'm sure small - chop broccoli florets would as well < 3.

Tear the kale leaves off their stems into small pieces and add them to a frying pan with a little olive oil.

Cut away any tough ends, then finely slice the stems and tear the kale leaves into small bite - size pieces.

Tear the kale leaves into bite - sized pieces and place them in a large bowl.

Tear the kale leaves away from the stiff stem.

Tear the kale leaves with your hands, and toss them in a bowl with a generous amount of olive oil and salt, and a pink of pepper and maybe paprika if you like.

Tear the kale leaves up into pieces of reasonably uniform size, and spread out in a single layer on a baking sheet (this took two large baking sheets for my bunch of kale).

Stop spending your mornings tearing kale leaves and add a scoop of Organic Pure Moringa to your smoothie instead.

Not exact matches

Start by washing the kale, then tear small pieces off the stems, discarding the stems and placing the leaves into a bowl.

Simply wash the kale, then tear the leaves from the stems.

2 tablespoons ghee or coconut oil, divided 1 medium to large sweet potato, peeled and finely chopped (about 2 cups chopped) 1 small red onion, finely chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn into bite size pieces 2 cloves garlic, minced 4 eggs Sea salt and freshly ground black pepper to taste Pinch of cayenne pepper (optional)

Tear or cut the kale leaves from the stems.

5 cups chicken broth (or, 3 cubes of homemade bouillon cubes + 3 - 4 cups of water) 2 TBL olive oil 1 cup pearl barley, rinsed and drained 1 bunch kale, stems removed and leaves torn into large pieces (about 6 cups) half a good sized butternut squash, already roasted and cubed half an onion, diced 2 cloves garlic minced grated fresh Parmesan cheese, to top

Here you are making a homemade chocolate syrup with coconut oil, cocoa powder, and honey, and incorporating that into the torn up kale leaves.

2 fresh corn cobs, corn sliced off before cooking 4 cups fresh kale with stem removed (tear leaves away from the center stem) 1 tablespoon olive oil 1/4 cup garlic butter (see below) Sea salt and fresh ground black pepper

1 lb (500 g) carrots, peeled and cut into bite - size pieces 1 lb (500 g) parsnips, peeled and cut into bite - size pieces 3 tablespoons extra-virgin olive oil Salt and freshly ground pepper 2 thick boneless pork chops (about 1 lb / 500 g), trimmed of fat 1 bunch (about 8 large leaves) kale, ribs discarded and leaves torn 2 cloves garlic, minced 1 cup (8 fl oz / 250 ml) applesauce, unsweetened

Tear or slice kale leaves into bit sized «chips» and place into a large bowl, or two.

If you're using grown - up kale, remove stems from leaves and tear into large pieces.

Using your hands, remove kale leaves from the stems and tear into small pieces.

De-stem the kale leaves and tear them into smaller, 2 - inch pieces.

Remove the large middle stems from the kale leafs and tear into 1 or 2 - inch pieces.

Chop or tear the leaves into bite - size pieces (or shred the kale with a knife or food processor).

While the beets are roasting, clean and remove the tough stalk from the kale leaves, and tear into big pieces.

1 delicata squash, halved and sliced into 1/3 ″ crescents 1 cup pearl couscous 1 cup chickpeas 8 kale leaves, torn into small pieces and massaged with olive oil 1/2 teaspoon coriander 1 teaspoon dried mint 2 teaspoons harissa or hot sauce 2 teaspoons maple syrup salt and pepper, to taste 1/4 cup olive oil 1/4 cup walnuts, toasted and chopped 2 tablespoons cranberries

ingredients BROCCOLI PIZZA CRUST: 2 heads broccoli (stems removed) 1 egg (beaten) 1/3 cup Parmesan cheese (grated) 1 teaspoon dried oregano pinch Kosher salt PIZZA TOPPINGS: 1 bunch broccolini (rinsed) 1/4 pound brussel sprouts (ends removed, halved) 2 large kale leaves (rinsed) 1/4 pound sugar snap peas (trimmed) 1/4 cup olive oil (plus more to garnish) 4 cloves garlic (peeled, minced, divided) 1/2 cup canned tomato paste 1 teaspoon fresh oregano (finely chopped) 1 teaspoon fresh rosemary (finely chopped) 1/2 cup grape tomatoes (halved) store bought basil pesto (to garnish) Parmesan (grated, to garnish) red chili flake (to garnish) 1/4 cup fresh basil (torn, to garnish) Kosher salt and freshly ground black pepper (to taste)

If kale is mature, remove thick stems and tear leaves into pieces.

Gather your kale leaves onto a cutting board, and tear or cut the leaves into small, bite - sized pieces.

1 cup quinoa 2 cup water 2 medium sweet potatoes, peeled and cut into 1 inch chunks 1 red onion, thickly sliced 4 kale leaves, removed from stems and torn sunflower seeds, toasted extra-virgin olive oil juice of 1/4 a lemon 1 teaspoon apple cider vinegar 1 tsp balsamic vinegar sea salt black pepper

1 tbsp extra-virgin olive oil 2 cups cooked chickpeas (or 1 can) 3 tbsp Thai green curry paste 1 yellow onion, chopped 3 garlic cloves, minced 1 bunch kale, stems removed and leaves torn 3/4 cup unsweetened coconut milk 3 tsp tamari or soy sauce juice from half a lime 1 tbsp honey cilantro, chopped (optional)

Meanwhile remove kale stems and tear or chop leaves.

chopped fresh sage • 4 cups hardy greens (such as kale or Swiss chard), leaves torn

Remove the stems from the kale stalks and tear the leaves into bite size pieces.

Salad ingredients • 4 - 6 corn ears • 2 tablespoons neutral coconut oil — divided • freshly ground black pepper — to taste • 3 - 6 ripe, sweet peaches — cut in half • 1 package tempeh — cubed • 1 medium bunch kale — stems removed, leaves cut into bite - sized pieces • 1/2 tablespoon olive oil • sea salt — to taste • 1 small head Romaine lettuce — torn into bite - size pieces • pine nut Parmesan - optional

-- 2 ripe bananas, peeled — 2 cups hazelnut milk (any other non-dairy milk can be used)-- 4 tablespoons cashew butter — 2 tablespoons pea protein powder — 2 tablespoons flax seeds — 1 tablespoon lucuma powder — 1 small handful kale, leaves removed and torn into small pieces (spinach and Swiss chard can be used too)-- 1 vanilla bean, split and seeded

Use your hands to tore pieces of the kale leaves from the stem.

Tear the stem off the kale leaf and discard, while placing torn leaves in bowl.

Crispy kale ingredients • 1 small bunch kale — leaves torn into bite - sized pieces • 1 - 2 tablespoons olive oil • 1 teaspoon maple syrup • 1 - 2 tablespoons nutritional yeast • sea salt • freshly ground black pepper

Prepare the salad: Tear the curly leaves from the stalks of kale, making sure to tear them into bite size pieTear the curly leaves from the stalks of kale, making sure to tear them into bite size pietear them into bite size pieces.

Cut or tear them into larger pieces so that, even in their softness, they retain some structural integrity — kale leaves can be stripped of their stems and torn in half; small zucchini can be quartered; beans can be left whole.

1 bunch red Russian or purple kale or 2 bunches Tuscan kale, ribs and stems removed, leaves torn into 2» pieces

1 bunch kale (about 1 1/4 pounds), thick stems removed, leaves torn into large pieces and washed with water left clinging

Tear the leaves off the kale stems, and add them to the garlic and oil.

Ingredients 4 large eggs 1 bunch broccolini trimmed 5 tablespoons olive oil divided Kosher salt 1 small shallot finely chopped 2 tablespoons apple cider vinegar 1 tablespoon whole grain mustard 1/2 bunch curly kale, ribs and stems removed, leaves torn into 2 - inch pieces (about 8 cups) 8 ounces brussels sprouts, trimmed, thinly sliced lengthwise Freshly ground black pepper 1/2 cup unsalted, roasted sunflower seeds, divided 1/2 cup hummus 1 avocado, quartered lengthwise 2 tablespoons finely chopped chives 1 tablespoon toasted sesame seeds Crushed red pepper flakes (for serving)

Destem the kale by holding the leaf at the lowest part of the stem and pulling back to tear the leaf away from the stem, then roughly chop the leaves.

Tear the leaves from a bunch of kale.

-- 2 ripe bananas, peeled — 2 cups hazelnut milk (any other non-dairy milk can be used)-- 4 tablespoons cashew butter — 2 tablespoons pea protein powder — 2 tablespoons flax seeds — 1 tablespoon lucuma powder — 1 small handful kale, leaves removed and torn into small pieces (spinach and Swiss chard can be used too)-- 1 vanilla bean, split and seeded