If you can get fresh kale from a garden, wash it,
Saute onion in oil in a 12 quart pot over medium heat. Add linguica. Cook until
is heated through. Fill pot half way with water. Add fresh kale. Cook over moderate heat until kale is fully cooked and wilted. Add potatoes, salt, pepper, paprika and beans with juice. Cook until potatoes are tender.
br>Next, chop up the kale to small almost shredded like
Preheat oven to 350\u00b0F.
In a large skillet, heat oil over medium heat. Cook celery, onion, kale and apples for 5 mins, or until tender. Transfer to a large mixing bowl along with herbs, bread and sausage. Whisk together broth and eggs then pour over stuffing. Season. Transfer to greased baking dish and cover with foil.
Bake stuffing for 40 mins, or until heated through. Remove foil during last 10 mins.
dd in big bunch of fresh, chopped kale and garlic. Mix the
he middle of the kale leaves and tear kale into 1/2
o the bowl, add the kale, onion, raisins, pine nuts, and
Clean kale and remove ribs.
Spray wok or skillet with cooking spray.
Heat on high, add kale and onions.
Stir for 1 to 2 minutes.
Pour in rice vinegar, soy sauce and sugar.
Reduce to medium heat and stir until kale and onions are tender crisp.
I cover and reduce heat to medium low and stir occasionally until cooked.
In a blender, puree dressing with avocado and oregano.
In a large bowl, combine kale, broccoli slaw, pepper, onion, cranberries and almonds. Add dressing and toss to combine. Season.
he Bay Leaves Add the Kale, the Chourico/Onion mixture, the
5 to 7 minutes. Stir kale into onion mixture; saute until
some cooks prefer to leave kale ribs and stalks intact-your
Wash the kale (Swiss chard can be substituted)
Heat oil in a large saucepan over medium-high heat. Add ham, onion and garlic and cook 3 minutes, until onion is tender.
Add sage and cook 1 minute, until sage is fragrant.
Add broth and beans and bring to a simmer. Reduce heat to medium-low and simmer 10 minutes.
Add kale and cook 1 minute, until kale wilts.
Season to taste with salt and pepper.
Bring to a boil. Add kale; reduce heat. Cook, uncovered, for
Remove the kale leaves from the stems and chop fine.
In a large bowl, combine kale, lemon juice, olive oil, balsamic vinegar, pine nuts, currants and parmesan cheese. Toss to combine.
Season with salt and pepper. Let stand an hour before serving.
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.
n Dutch oven.
Saute kale, onion, and garlic in hot
o satisfy them.
Adding kale, a true superfood, can keep
Heat oil in Dutch oven or large heavy saucepan over medium heat. Add onion and meat; cook until well browned. Add broth, barley, thyme and salt. Bring to boil. Reduce heat; cover and simmer about 1 hour or until barley and meat are almost tender. Add mushrooms and kale or other greens. Cover and cook 5 to 10 minutes more until kale is cooked and meat and barley are tender.