about 30 seconds.
Add kale and cook, tossing with two
Begin by thoroughly rinsing the kale to remove any sand or
Take kale by the handful and mince it until all the kale is chopped.
Assemble kale with olive oil and salt and evenly distribute both throughout the greens.
Let stand for 5 minutes to soften the kale.
Add the remaining ingredients, blend evenly, and serve.
Remove stems from kale and discard. Wash and spin kale in a salad spinner until dry. Slice kale thinly (1/4 - 1/2 in thickness), place in a salad bowl, and set aside.
In a small bowl, whisk together vinegar, shallots, and a pinch of salt. Let stand about 10 min. Slowly whisk in olive oil, adding pepper and more salt to taste.
Pour dressing over kale and toss well. Toss in cranberries, walnuts, feta, and lemon or lime juice. Serve immediately, or can refrigerate up to 3 days.
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.
Whisk together the oil, lemon juice, syrup, mustard, red pepper, salt
whisk melted Earth Balance, lemon juice, garlic powder, and salt well
ngredients until soft.
Add kale and saute until wilted.
o taste, lemon zest, lemon juice. Mix well and cover and
et it burn). Add the kale, sprinkle with a little salt
t: http://www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean
- Preheat oven 350
- Combine orange juice concentrate, vinegar, oil, soy sauce, garlic, basil and parsley in a ziplock bag. Marinate at least 20 minutes.
- In the meantime, massage oil into the kale and place on a cookie sheet.
- Heat a skillet to medium high, add the ingredients of the ziplock bag.
- Cook each side of the tempeh until browned, about 4 minutes each.
- While tempeh is braising, place the kale in the oven until the edges get crispy
Wash and dry your kale. If you prefer, you can
Combine water, lemon juice and agave nector for dressing and set aside.
Remove the center stem from the kale and discard. Wash and chop kale leaves and pat dry. If you don't know how to remove the stems from kale, Google: remove kale stems.
Transfer kale to a large bowl. Coat palms of hands with oil and massage kale for 30 to 60 seconds until bright green and soft.
Add dressing, fruit, and pecans to kale and toss.
Add pepper, toss again.
ixing it throughly with the kale to help soften it. The
Whisk vinegar, orange juice, Dijon mustard, orange zest, cumin, and red pepper flakes together in a bowl. Slowly pour olive oil into the orange juice mixture, whisking until thick and thoroughly combined. Season dressing with salt and black pepper.
Remove stems from each leaf of kale. Stack 3 to 4 leaves of kale and roll together. Finely slice kale leaves crosswise to create thin ribbons.
Combine sliced kale, persimmon, apple, orange, and pistachio nuts in a bowl. Add dressing and toss until well coated.
Add the kale and the lemon juice into a large bowl and massage the juice into the leaves for 2 to 3 minutes. Let the kale marinate for 5 to 7 minutes.
Meanwhile, make the salad dressing: add the olive oil, mustard, and vinegar to a mason jar or other lidded jar and shake like crazy until the dressing emulsifies. Add salt and pepper to taste.
Roughly chop the kale into bite-sized pieces and add it back into the bowl. Add the Brussels Sprouts, cheese, and pecans to the kale. Pour the dressing over the salad, toss, and serve.
ater to a boil. Drop kale into boiling water and cook
he middle of the kale leaves and tear kale into 1/2
enter of each kale leaf. Coarsely chop the kale into 1-inch