Once the dressing is made, set it aside and place
the torn kale pieces into a bowl with a light drizzle of oil.
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.
Tear the
kale leaves off their stems into small
pieces and add them to a frying pan with a little olive oil.
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)
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
Slice the rib off and discard and then
tear the
kale into bite size
pieces.
Prepare the
kale by removing the stems and
tearing them into small
pieces.
1 bunch organic
kale, washed and dried and
torn into large
pieces 3 tablespoons coconut oil 3 tablespoons cocoa powder 1 tablespoon raw honey 1 teaspoon cinnamon pinch of sea salt 1/3 cup coconut flakes
It's basically steamed
kale, squeezed dry and
torn into bite - sized
pieces with a dressing of tamari, ginger, sesame oil, garlic and toasted sesame seeds.
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
Then chop or
tear the clean
kale into bite - sized
pieces.
Remove
kale stems then
tear into small
pieces.
1 head of
kale, washed, dried and
torn into large
pieces 2 sheets of nori, cut with scissors into small
pieces 1/4 cup black sesame seeds (or white will work too) 2 Tbsp miso paste 1 Tbsp maple syrup 1 lemon, juiced 1 Tbsp sesame oil 2 tsp tamari 1/2 tsp sea salt
1 TB of unrefined coconut oil half of a bunch of collard greens or
kale,
torn into
pieces (I like using a bit of both) 1/2 cup of frozen vegetables (I used frozen carrots) 1/2 tsp of ground turmeric 1/4 tsp of garlic powder 1/4 tsp of onion powder 1/4 tsp of fine sea salt 1/2 cup of leftover roasted vegetables (I used parsnips and brussels sprouts) 1 Epic bar (I used the Uncured Bacon flavor, which is AIP Paleo), chopped into
pieces
1 head of
kale, washed, dried and
torn into large
pieces 1/2 cup raw cashews 2 Tbsp apple cider vinegar 2 Tbsp dill pickle brine 1 bunch of dill Pinch of sea salt 1/4 cup water (or just as much as you need to make this mix creamy)
1 head of
kale, washed, dried and
torn into large
pieces 1/2 cup fresh dill 1/4 cup nutritional yeast 2 Tbsp dill pickle juice (yep) 1 cup cashews 1/2 red bell pepper 1 Tbsp Dijon mustard 1/2 cup water Sea salt to taste Cayenne (optional)
1 head of
kale, washed, dried and
torn into large
pieces 1/4 cup raw almonds (or almond butter) 1 Tbsp fresh lemon juice 1 Tbsp tamari 1 tsp raw honey 1 inch fresh ginger, grated dash cayenne
Take your
torn pieces of
kale and line your casserole dish.
1 head of
kale, washed, dried and
torn into large
pieces 1 cup raw cashews 2 Tbs apple cider vinegar Pinch of sea salt 1/2 cup water (or just as much as you need to make this mix creamy)
Destem the
kale,
tear into bite sized
pieces, and add to the baking sheet.
Remove the ribs from the
kale and
tear into
pieces approximately 3 inches in size.
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).
So easy to make — just
tear the
kale in to
pieces — 1 - 2 inches in size.
While the beets are roasting, clean and remove the tough stalk from the
kale leaves, and
tear into big
pieces.
virgin coconut oil or extra virgin olive oil 1 yellow onion, diced 1 inch
piece ginger, grated 2 garlic cloves, minced 2 cups cubed butternut squash 1/2 head cauliflower, cut in florets 6 cups chicken broth 1 lb chicken breast, diced 1/2 bunch
kale,
torn into small
pieces salt and pepper
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: 1 tbsp virgin coconut oil 2 cloves garlic, minced 1 onion, cut into crescents 1/2 tbsp turmeric 1/2 tbsp cumin 1 tbsp coriander 1/2 tsp onion powder 1 small butternut squash, peeled and diced small 2 stalks celery, chopped 4 green onions, chopped 2 cups
kale,
torn and roughly chopped 1 cup water 1 tsp salt 2 chicken breasts, cooked and cut into
pieces 1 can full fat coconut milk
1/2 bunch
kale, destemmed,
torn into
pieces 1 cup / 5.5 oz cooked farro or wheat berries (semi-pearled or whole) 4 - 5 farmers» market carrots, very thinly sliced 1 small bulb of fennel, transparently sliced 1 avocado, cut into small cubes a big handful of almond slices, toasted
If
kale is mature, remove thick stems and
tear leaves into
pieces.
Now take your
kale and rinse it thoroughly in a colander and remove the tough spines and
tear the
kale into smaller
pieces.
Gather your
kale leaves onto a cutting board, and
tear or cut the leaves into small, bite - sized
pieces.
To prepare the dish,
tear up
kale into
pieces and place it in a marinade of coconut milk, cayenne and lemon juice.
A large bowl of Greens, washed, stems removed and
torn in large
pieces (
kale, turnip, beet, any greens will do)
Pin It Ingredients: 2 cups loosely packed fresh
kale,
torn into bite - sized
pieces 2 cups loosely packed baby spinach,
torn into bite - sized
pieces 1 cup shredded cabbage or coleslaw mix 10 raw, unsalted almonds, roughly chopped 3 strawberries, sliced 1... Continue Reading →
-- 1 bunch
kale,
torn into bite size
pieces — 1 yellow onion, cut into crescents — shitake mushrooms — olive oil — 1 tbsp tamari (or soy sauce)-- 1/2 tbsp mirin (rice wine)-- 1 tbsp water
zest of one large lemon 8 ounces dried whole wheat pasta (penne or something comparable in size) 1 1/2 cups butternut squash, peeled and sliced into quarter sized
pieces 3 handfuls
kale, chard, and / or spinach, loosely chopped 2 cups plain Greek yogurt (I use 2 % here) 2 egg yolks 3 cloves garlic, chopped 1/2 teaspoon fine grain sea salt 2/3 cup sliced almonds, toasted 1/4 cup Kalamata olives, pitted and
torn into
pieces scant 1/4 cup feta cheese, crumbled 1/4 cup fresh mint, chopped
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.
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.
Remove
kale from stems and
tear into bite sized
pieces.
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 pie
Tear the curly leaves from the stalks of
kale, making sure to
tear them into bite size pie
tear them into bite size
pieces.
Directions: Wash the
kale, remove ribs,
tear into bite - sized
pieces and massage.