alad. Lightly drizzle chopped.
kale with extra-virgin olive oil
about 30 seconds.
Add kale and cook, tossing with two
o taste.
For the kale: Heat the bacon fat in
ngredients until soft.
Add kale and saute until wilted.
t: http://www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean
n color.
Wash the kale thoroughly, and add it a
Chop or tear Kale leaves, slice mushrooms, and halve tomatoes. Set aside.
To prepare dressing first grind sesame seeds into a powder using a coffee grinder or blender. Add remaining ingredients and blend smooth.
Arrange prepped vegetables on serveware and top liberally with Sesame Dressing. Or toss all ingredients in a mixing bowl before serving.
* The Sesame Dressing is delicious with kale by itself. Also great on top of raw broccoli florets. Yummo!
In large pot place beef, chorizo and peas.
Add enough water to cover, cook until peas are almost done.
Add cabbage, kale and potatoes.
When potatoes are cooked, remove from stove.
Season with salt and pepper.
This is delicious and is a good, hearty soup.
Cook kidney beans, linguica and chourico together about 2 hours.
Add onions, potatoes, kale and salt and pepper.
Cook all until done, about an hour or so.
Serve with saltines.
Delicious. Even better second day.
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 olive oil in a large skillet over medium heat; cook and stir onion until tender, about 4 minutes. Add apples, vinegar, salt, and pepper; cover skillet and cook until apples are tender, about 3 minutes. Add kale; cover and cook until kale is tender, 4 to 5 minutes.
Roll out crust, fit into glass or ceramic quiche or pie pan. Leave enough \"overhang\" to crimp attractively. Place in fridge to chill.
Melt butter in heavy skillet, add onions, and cook until nicely browned and very soft, almost caramelized. Add kale and cook until just wilted. Add salt and nutmeg to taste.
Cool slightly. Add cream and eggs, mix well. Put cheese in bottom of crust, pour onion mixture over, and bake at 400 until puffed and golden.
Delicious served warm or cold!
n a large bowl. Add kale, bread crumbs, Parmesan cheese, sea
he center stem from the kale and discard. Wash and chop
Begin by thoroughly rinsing the kale to remove any sand or
boil. Stir potatoes and kale into broth; cook until potatoes
Using blender, blend the water, kale, and mint.
Then add the banana and mango and blend again.
Serve and enjoy.
he oven.
Lay each kale leaf on a board and
This soup uses kale, but you can use any
If you can get fresh kale from a garden, wash it,