aute until soft.
Add kale and saute for a few
gin by thoroughly rinsing the kale to remove any sand or
rown on edges. Add in kale and 3 tablespoons of water
alad. Lightly drizzle chopped.
kale with extra-virgin olive oil
In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.
Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.
This soup uses kale, but you can use any
take your washed and stemmed kale and tear it into small
he box or bag. This recipe serves 4 so I like
he tough stems from the kale and then shred it. Now
Place kale in a large serving bowl;
Wash kale thoroughly.
Set to drip dry.
Prepare dressing as directed, adding cheese to dressing.
Shake well and set in refrigerator to cool.
Break kale into smaller pieces.
Add any or all optional items to kale and serve with cooled dressing.
Kale is rich in vitamin A and C.
Serves 6 to 8.
Stack the kale leaves and cut in wide
o 375\u00b0F
Rinse kale and pat dry thoroughly. Remove
Preheat oven to 350\u00b0.
Chop kale into 1/2 inch pieces.
Place kale in a large bowl.
With hands massage oil, lemon juice and salt into kale.
Place kale on parchment lined baking sheet.
Bake at 350\u00b0 for 10-15 minutes until kale is dark green and crispy (Shauna from Gluten-Free Girl has a great Baked Kale Chips recipe on her site. She says the 12 minute mark is the perfect done time).
Cool and serve.
Wash the kale and then remove the inedible middle parts.
Chop the leaves finely.
Place them in a large pot and cover with cold water.
Bring it to a boil.
When it has boiled for 2 minutes, drain and discard the water.
Put the kale back into the pot.
Add 1 cup water and the rest of the ingredients.
Simmer for 10 minutes.
In a small bowl, whisk together oil, condiment, syrup, salt and pepper.
Slice kale into 1/2-inch (1 cm) wide strips; place in medium bowl. Add dressing; massage into kale leaves until well coated. Let stand for 10 minutes.
Add pine nuts and currants, tossing to coat. Garnish with grated lemon rind and Pecorino shavings.
More recipe ideas are available online at pc.ca.
Blanch the kale in boiling salted water for
n Dutch oven.
Saute kale, onion, and garlic in hot
br>Garnish with chopped hard boiled egg and chives. Serve hot
n hour.
Add the kale, stir until all of the