ombine Brussels sprouts, curly kale, lacinato kale, napa cabbage, dried cranberries, mandarin oranges
egetables (rinse the leeks, kale and cabbage but don't dry them
Toss kale, cabbage, cranberries, carrots, sunflower seeds, and shallot together in a large bowl.
Mix rice vinegar, mirin, soy sauce, sugar, ginger, garlic, avocado oil, and sesame oil together in a separate bowl; pour over kale mixture and toss to coat salad thoroughly.
Chill salad in refrigerator until softened and flavors meld, 2 hours to overnight.
Top salad with fresh blueberries to serve.
Coat a large non-stick skillet with cooking spray and heat over medium high heat.
Saute the shallot or onion and the red pepper for 3 minutes.
Add the Kale, Cabbage,prepared broth and Mrs. Dash.
Cover and cook for 20 minutes or until tender.
In a large bowl, combine kale, cabbage, orange segments, onion, bell pepper and sunflower seeds.
In a small bowl, whisk together mustard, orange juice, vinegar and pepper. Pour over the kale mixture and toss to coat. Serve immediately or refrigerate for up to 2 days.
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.
ot, in boiling water, separate cabbage leaves.
Once all possible
Step 1.) Cut Cabbage into quarters, removing the hard stem. Slice each quarter into 1-inch wide strips.
Step 2.) In a large pot, add butter, olive oil, salt, pepper, & cabbage.
Step 3.) Add in chicken broth and toss.
Step 4.) Bring to a boil over medium-high heat. Cover and reduce heat to medium low.
Step 5.) Simmer for 12-15 minutes, stirring occasionally until cabbage is tender. Do not overcook.
for 15 minutes. Add the cabbage and cook, uncovered, for another
With some oil cook the onions until slightly soft. Add the shredded cabbage and garlic and cook until cabbage is beginning to wilt. Add the broth and slivered carrots (I just use my peeler ), tomato sauce and spices. Simmer about 15 minutes or until cabbage is of desired crunchiness. At the very end add the kale to slightly blanch. Serve with crusty bread.
xtra-large bowl combine the kale, salt, and olive oil. Using
gin by thoroughly rinsing the kale to remove any sand or
ntil fragrant. Stir in the kale and about 1/2 teaspoon
et cool slightly.
Combine cabbage, red bell peppers, and fennel
ntil dissolved.
Add the kale and cabbage, then lower the heat
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.
aute until soft.
Add kale and saute for a few
Strip outer leaves from cabbage.
Shred cabbage (or kale), place in a saucepan
This soup uses kale, but you can use any