ngredients until soft.
Add kale and saute until wilted.
about 30 seconds.
Add kale and cook, tossing with two
ixing it throughly with the kale to help soften it. The
live oil.
Add the kale and chicken stock- it will
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.
he quick soak method with great success).
Prep your Pressure
rim the stems from the kale. Bring a large pot of
In soup pot over medium heat, saute onion and ginger in olive oil until soft (3 min). Add celery, sweet potato, beans and mirin, and stir. Add kale and enough vegetable stock to cover all ingredients by an inch. Bring to a boil, reduce heat, cover and simmer for 30 minutes to cook potatoes through and allow flavors to develop. Season to taste with nutmeg, salt and pepper; and serve topped with gomashio or toasted sesame seeds.
he Bay Leaves Add the Kale, the Chourico/Onion mixture, the
t: http://www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean
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.
Pull the kale leaves from the tough stems.<
Combine turkey, red onion, celery, water, garlic, and ginger in a large pot over medium-high heat. Saute until vegetables are soft and turkey is no longer pink, about 10 minutes. Add broth, butternut squash, kale, great Northern beans, black beans, butter beans, basil, thyme, and cumin and bring to a boil. Cover and reduce heat to low. Simmer until vegetables are tender, 15 to 20 minutes. Season with salt and pepper.
or 10 minutes.
Stir great northern beans and diced tomatoes
o not overcook.
Rip kale off its stem into bite
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!
Cut the kale leaves into 1/2-inch-wide strips.
Blanch them in lightly salted boiling water for one minute. Set aside.
Saute the garlic and onion in the oil until lightly browned.
Add the stock, potatoes, celery, and blanched kale.
Simmer together until potatoes fall apart and lose their shape.
Season with salt and pepper, garnish with sour cream and serve.
In a large pot saute the turkey onions, celery, garlic and ginger in 2 tablespoons water until soft. add broth, squash, kale, beans and seasonings. Bring to a boil.
Cover and reduce heat to low and simmer until vegetables are tender. Taste and adjust seasonings as needed.
In a large bowl, mix kale, tomatoes, cucumbers and radishes. Toss salad.
Chill and serve.
Great when served with Italian dressing.
it.
Add the beans, kale, parsley, water, and bay leaves