about 1 minute. Stir in baby kale a few handfuls at a
Heat the oil in a large saucepan on medium-high heat. Add the onion and saute for 3 mins. Add the garlic and chorizo and saute for about 2 mins. Add the potatoes and stock. Bring to a boil. Reduce heat to low and simmer for 15-20 mins.
Remove some of the potatoes and mash with a potato masher. Return to the soup. Stir in the kale and simmer for 10-12 mins. Add the sugar and vinegar and season to taste.
Prehear oven to 350 degrees.
Peel and cut squash into 1/2 pieces. Toss with olive oil and roast on a baking sheet, uncovered, until squash is soft,mabout 45 minutes ton1 hour.
Meanwhile, cook pasta according to package directions, and toast pine nuts.
In large pan, saute onions and garlic until translucent. Add kale, broth and goat cheese. Cook until kale begins to wilt, approximately 3 minutes.
Toss squash, kale mixture, pine nuts and red pepper flakes together. Serve immediately.
Whisk balsamic vinegar, olive oil, honey, and lime juice in a large bowl. Add coleslaw mix, baby kale, red onion, and sunflower seeds; toss to combine. Season with salt and pepper.
ot burner, and add the Kale to the soup and stir
In a large skillet over medium heat, cook onion, spinach, kale and chicken broth for 5 mins, or until greens are wilted and tender, stirring occasionally. Stir in herb cheese. Cook for 1 min, stirring to coat. Transfer to a serving bowl and top with breadcrumbs. Serve warm.
Remove sausage from its casing and break into bite-sized pieces. Saute in the oil until browned, about 5 minutes. Remove from pan and set aside.
Saute the garlic until just golden, about 1 minute. Add the beans with their liquid and stir in the kale, a few handfuls at a time.
Simmer until the kale is tender, about 2 minutes, add more water as necessary to the beans moist.
Stir the sausage back into the pan with the beans and kale.
Season with black pepper and the balsamic vinegar.
process the nuts, cheese and kale while gradually adding remaining oil
hicken.
Arrange cabbage and baby kale on 4 plates. Drizzle sesame
minutes.
Stir in baby kale; cook until wilted. Add the
Place water, baby kale, bananas, apples, strawberries, and blackberries, respectively, into a heavy-duty blender. Process on high until completely blended.
Wash kale if needed, and spin dry
Heat a skillet over high heat. Drizzle olive oil into the skillet. Add half the kale to the skillet; saute until mostly wilted, about 2 minutes. Add remaining kale to the skillet; saute until wilted, about 2 minutes. Stir in orange zest and juice. Season with salt and pepper.
Heat oil in a large pot over medium heat. Add carrots, onion, and mushrooms; cook and stir until softened, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
Pour broth into the pot; bring to a boil. Add quinoa, soy sauce, and ginger. Reduce heat and simmer until quinoa is mostly tender, about 17 minutes. Add baby kale; cook until wilted, about 3 minutes. Remove from heat and let stand until quinoa absorbs remaining cooking liquid, about 5 minutes.
Prepare the noodles according to package directions.
Meanwhile, heat the oil in a deep skillet set over medium-low heat. Add the garlic and hot pepper flakes. Cook, stirring often, for 2 minutes or until fragrant. Add the kale and broth; cover and cook for 3 minutes.
Uncover and stir in the hot cooked noodles. Season with salt and pepper. Add extra broth to moisten as needed and adjust seasonings to taste. Serve immediately.
Combine balsamic vinegar, olive oil, lime juice, and soy sauce in a small bowl. Add cherry tomatoes and carrots. Cover and set aside, letting tomatoes and carrots absorb the dressing for at least 15 minutes.
Heat a skillet over high heat. Add canola oil, pine nuts, and chipotle pepper flakes. Cook until pine nuts are crispy and covered with flakes, 1 to 2 minutes. Remove from heat and let cool.
Place kale in a serving bowl. Top with tomato-dressing mixture. Sprinkle toasted pine nuts and chipotle flakes on top.
oft, about 3 minutes. Add kale and cook until soft, about
bsorbed, about 15 minutes. Stir kale into rabbit mixture and continue
arved-out portion for another recipe. Scrub the carrots and radishes
gin by thoroughly rinsing the kale to remove any sand or