Heat up oil.
Fry onions, garlic & sausage. Cook til sausages are no longer pink. (about 5 minutes).
Add chicken broth & tomatoes. Bring to a boil.
Add chickpeas, kale, bay leaves & seasonings.
Return to a boil.
Once it reaches boiling, reduce heat.
Cover & simmer 10 minutes.
Serve.
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.
gin by thoroughly rinsing the kale to remove any sand or
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.
ticking of burning.
Precook kale in large saucepan of boiling
killet on medium heat. Cook kale, covered, 1-2 mins, until
he reserved chicken, chickpeas, chopped kale and simmer until the greens
Preheat oven to 225 degrees F (110 degrees C).
Heat a skillet over medium heat. Cook and stir walnuts in the hot skillet until toasted and fragrant, about 5 minutes.
Mix olive oil, salt, and pepper together in a bowl; add kale and chickpeas and toss to coat. Spread kale and chickpeas mixture onto a baking sheet.
Bake in the preheated oven until kale is wilted and slightly crunchy, about 25 minutes.
Toss kale and chickpeas mixture, walnuts, parsley, and lemon juice together in a bowl.
aute until soft.
Add kale and saute for a few
Place kale in a large bowl and gently massage it with your hands until slightly tender, 2 to 4 minutes. Let kale rest to tenderize further, about 10 minutes.
Stir avocado, mango, chickpeas, and cucumber into kale.
Combine olive oil, vinegar, orange juice, sunflower seed kernels, mustard, poppy seeds, and marmalade in a jar with a tight-fitting lid; put on the lid and shake until dressing is well combined. Pour dressing over kale mixture and toss to coat.
This soup uses kale, but you can use any
o.
Stir in the kale and cook for one minute
ash and chop pepper and kale.
Add pepper to chickpeas
Fry the onion and garlic in the olive oil in a large pan.
Add the chickpeas,chicken stock and chilli.
Cook for about 10 minutes.
Stir in the kale and cook for 3 minutes.
Spoon into bowls and top with the chorizo.
Cook pasta, then drain.
In a skillet, cook sausage meat in 1 tablespoon olive oil until opaque, breaking up with a spoon.
Add garlic and cook 30 seconds.
Add chickpeas and cook 3 minutes.
Add kale and wilt.
Add pasta and Parmesan; season.
Drizzle with olive oil and lemon juice.
take your washed and stemmed kale and tear it into small
he box or bag. This recipe serves 4 so I like
he tough stems from the kale and then shred it. Now
br>Add the chickpeas and kale to the pot; simmer until