Sentences with phrase «using kale leaves»

Not exact matches

Used the same dressing to make a similar salad tonight with chinese leaf cabbage instead of kale.

We had a jar of spicy green herb sauce left from our meal prep this week so I used that as sauce and went with the whole green vibe and added lemony kale as topping.

* If you're using large kale leaves, pull them off the stems and put them straight into your blender.

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.

Using spinach is best because you don't taste the green leaves at all, but if you have high iron or hemochromatosis then baby kale leaves are a great alternative and are lower in iron.

Using your fingers, «massage» the vinaigrette into the kale leaves, evenly coating them with the sauce; let sit for a minimum of 15 minutes.

Pull kale leaves off its tough center rib, wash, rinse and dry (use a salad spinner if you have one, or dry in clean kitchen towels).

You can serve your vegan wraps as I did, the super low - carb way, by placing some filling atop a large kale leaf (Romaine lettuce leaves also work well for this purpose, as would a chard leaf, if it's big enough), or you can use this as a filling for vegan burritos, by scooping some into whole wheat, spelt, corn or other tortillas.

- Lacinato kales leaves are long and slender; if you're using regular kale, scale back the quantity a bit if you think it's going to be too much kale.

If there is any liquid left in the bowl then use a bit more kale.

We used what we had on had which was green leaf lettuce, kale, carrots, broccoli, and ranch dressing.

Wash the kale and remove the tough ribs from the leaves using your hands or a sharp knife.

For the salad — 1/2 cup cooked wild or brown rice — 6 - 7 big kale leaves or 300 g spinach / swiss chard, chopped — 1 avocado, pitted and diced — 1/2 cup beans, soaked overnight, drained and cooked (you can use canned beans too)-- 2 - 3 cloves garlic, chopped — coconut or olive oil — salt, pepper

Using your hands, mix and massage the kale until the leaves begin to soften.

Now I love kale stir fries or I use some thinly sliced leaves in my tomato sauce.

For this particular soup, I had some kale left in the drawer and needed to use it up.

Fold a kale leaf in half so that the thick rib is on the outside and use a sharp knife to remove the rib.

Use your fingers to massage the dressing into each of the kale leaves.

I supstituted Swiss Chard for the kale and grilled all the veggies (including the kale leaves and mushrooms) on the BBQ for added flavour and used Spelt noodles for a healthier addition.

Stuffing 1 1/2 cup / 300 g uncooked millet or white quinoa 1 large knob of coconut oil, ghee or olive oil 2 large onions, finely chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems kale, stems removed and finely chopped 3 tbsp white wine or water 1 tsp dried thyme sea salt and pepper 1 cup / 3,5 oz / 100 g cranberries (fresh, frozen or dried) 1 handful raw almonds, coarsely chopped (use pumpkin seeds for a nut free alternative) 2 stems flat - leaf parsley, finely chopped, save a little for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little for serving

Autumn Filling coconut oil or olive oil for frying 1 small red onion, finely chopped 2 fresh sprigs of rosemary 1 leek, thinly sliced (use the green leaves as well) 500 g fresh baby carrots, divided lengthwise 1 small sweet potato, thinly sliced 1 small romanesco, cut into smaller pieces 6 brown mushrooms, sliced 3 small kale leaves, stems removed and chopped 1/2 lemon, juice

Using your hands, toss the kale making sure all leaves are covered in the dressing so it gets softer!

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.

Ingredients Oil 8 skin - on, bone - in chicken thighs Salt 1 large onion chopped 4 cloves garlic, minced 3 small carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2 cups long - grain white rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1 cup frozen peas, left to defrost on the counter while you make the rest of the meal 2 tablespoons chopped cilantro Juice of half a lemon, plus lemon wedges for garnish

Using your hands, «rub» the kale leaves by scrunching and squeezing handfuls of them for about 30 seconds, until the leaves are tender and dark green.

1/2 cup of wheat berries (cook according to package directions — I used Bob's Red Mill) Olive oil 2 small or 1 medium zucchini, diced 1 small yellow onion, finely diced 1 - 14 oz can of dark red kidney beans, drained and rinsed well 4 large kale leaves, stem removed, washed and chopped 4 large bell peppers, halved lengthwise, seeded and membrane removed Protein of choice — I used about 1 lb of turkey sausage, casing removed 1 teaspoon of fennel seeds (I like the pairing with the sausage) Salt and pepper

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

If using kale, be sure to «massage» the leaves with a little lemon juice and olive oil before serving - it tenderizes the greens and makes them much easier to digest!

If you want to use fresh kale, steam it until the leaves are soft.

For the Salad1 large bunch kale (I used Tuscan kale), leaves cut from ribs, then cut into bite - sized pieces

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

Use your hands to massage the leaves until the kale starts to soften and wilt, 2 to 3 minutes.

But for all the love of kale, most recipes suggest you de-stem the thick leafy green, slicing along the thick middle stalk and using only the nice tender leaf.

TJ's didn't have broccoli rabe so I used broccolini and kale leaves.

Use your hands to knead the dressing in to the kale to tenderize the leaves.

Little by little you can add a leaf or two of kale and get used to the taste.

I might use 3 - 6 stalks of celery, 1/2 -1 cucumber (with skin if organic), 5 - 10 dark green leaves with stalks (can be kale, collards, chard), 1/2 -1 whole lemon with the skin, 1 to 2 inches of whole, fresh ginger (with skin).

Use your hands to massage the dressing into the kale and kohlrabi until the leaves are fully coated and more supple.

1 tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3 cups vegetable broth as needed 1 sweet potato, cut into 1/2 inch cubes 3/4 cup dried lentils (I used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and sliced almonds for topping, if desired

Place the chopped kale in a large bowl with about 3/4 cup of the southwest dressing and use your hands to kneed / massage the kale until the leaves are tender.

Next time, I'm going to use romaine and a few kale leaves for part of the spinach, so I guess I'll have V9 juice then.

You can certainly use another type of kale if you like, but try to choose a fresh, lively bunch with hearty, substantial leaves.

Use your hands to massage the oil into the purple kale leaves ensuring they are thoroughly covered.

If the kale is young and tender, the stems do not need to be removed and you can use the whole leaf.

Wash the purple kale leaves and then either use a salad spinner or a clean dry tea towel to dry the leaves thoroughly (this is the secret to crispy kale chips!).

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.

Danielle: In the United States, it has become quite common to use Lacinato / Tuscan kale raw in salads, especially after Melissa Clark published a recipe for a Tuscan kale slaw in The New York Times which called for very thin ribbons of thinly sliced leaves.

If you have a high - speed blender, you can used spinach or romaine, of course, but you can take it a step further with kale or collards — one leaf per serving is about right.

Using a paper towel, dry leaves very thoroughly, this will help to get a crispy kale chip.

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.