otatoes are tender, add chopped kale and cover the pot. Once
Wash and dry your kale. If you prefer, you can
il spray.
Place 2\" kale pieces in single layer, do
Pour olive oil into the bowl of a food processor and add garlic; pulse until garlic is chopped, about 10 seconds. Add kale to olive oil mixture, working in batches if needed; pulse until evenly blended, about 20 seconds. Scrape down sides of bowl.
Stir pine nuts and Parmesan cheese into kale mixture and pulse until pesto is smooth; season with salt.
ogether the flour, cornmeal, salt, kale and corn.
In a
or 5 minutes. Add the kale, chorizo, bay leaves, parsley and
about 30 seconds.
Add kale and cook, tossing with two
o soften.
Add chopped kale in batches as it wilts
low-cooking recipes!
If making this as a vegetarian chili, simply
rop corn, edamame, okra, and kale into the soup. Continue to
t is so quick and easy, why not? Just follow the
Cook kale according to package directions. Drain in a colander and squeeze out any liquid.
While kale is cooking, place potatoes in a large saucepan. Add enough water to cover. Cover pan and bring to a boil. Reduce heat and cook, covered, at a low boil until tender, about 10 minutes.
When the potatoes are done, drain and return to pan. Add broth, cheese, butter, salt, and garlic powder and mash until smooth.
Add kale and stir to combine. Season with pepper to taste.
For Vegetarian do not use chicken broth.
inutes to thicken.
Stir kale into sauce, mixing throughout. Heat
Cut kale into 2 to 3 inch
ngredients until soft.
Add kale and saute until wilted.
t: http://www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean
nto proper small dices for easy eating.
Remove the thick
ieve.
Remove stems from kale and discard.
Stack leaves
s transparent.
Wash the kale, leaving small droplets of water
Prepare the chicken, or get it precooked (like I did -- it's easy). Slice the fruit.
Combine strawberries, oranges, honey, balsamic vinegar, and half of the olive oil. Set aside and let rest.
Remove and discard stalks from kale and spinach. Tear into manageable pieces, but keep kale and spinach separate.
Cover kale with lemon juice, olive oil, and salt. Then, crush (or 'massage') the kale until it start to soften.
Mix everything together, and top with almonds, goat cheese, and black pepper.