Bring chicken broth to a boil (Rachael Ray used beef broth).
Add frozen cauliflower.
Boil for about 8-10 minutes.
Drain -- in case there is too much liquid -- Add cheeses, butter and more broth if it is too thin for your taste.
Smash with a masher. Should be the consistency of mashed potatoes.-- yum!
ablespoons water, then add the kale in batches, allowing each batch
inutes, then add kale.
Wilt the kale into the pan and
Cook the kale in a deep pot of
Heat the olive in a pot over medium high heat.
Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.
Add garlic, bay leaves, and kale to the pot.
Cover pot and wilt greens for about 5 minutes. Season with salt and pepper.
Add beans, tomatoes, sausage, and broth to the pot and bring soup to a full boil.
Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.
o soften.
Add chopped kale in batches as it wilts
Heat a soup pot over med-high heat; add olive oil.
Add in the pancetta; brown for 2 minutes.
Add in the red pepper flakes, garlic, mushrooms, onions, carrots, and celery; cook 5-6 minutes, until mushrooms are lightly browned.
Season with salt and pepper; add in rosemary stems and sage; add in zucchini and chopped greens; stir them in to the pot until all the greens wilt down, 2-3 minutes.
Add in the beans, tomatoes, broths, and cheese rind; cover with lid and bring to a boil.
Uncover and add ditalini pasta; cook for 7-8 minutes ...
Heat soup pot over medium-high heat. Add oil and pancetta and render for 4 minutes. Add rosemary, garlic, 3/4 of onions, carrots, zucchini and season with salt and pepper. Saute veggies 7-8 minutes, then add wine and deglaze the pot.
Stir in tomatoes and stock and bring up heat. When soup boils, reduce to a simmer and stir in bread and beans. Pile greens into pot and wilt them into the soup.
Simmer 5-10 minutes, stirring soup as it simmers until it thickens to a dense stew-like consistency. A wooden spoon should be able to stand upright ...
Preheat oven to 425\u00b0F.
Sprinkle flour on a clean work surface. Roll out pizza dough to form a 12-inch round pie or 13x9 inch rectangular pie. Place on appropriate baking sheet.
Spread sauce and cheese on the dough. Scatter the garlic and red pepper flakes on top of the cheese.
Bake pizza for 12 minutes or until cheese is melted and crust is crispy. Top hot pizza with sliced prosciutto, covering the whole pie.
Toss arugula leaves with the lemon juice and olive oil and season with salt and pepper. Pile leaves up on the center ...
about 30 seconds.
Add kale and cook, tossing with two
Roll kale leaves into tight tubes and
Place chili, cream cheese, scallions, and cilantro in a small pot over low heat and cook until hot and cheese melts to combine with chili.
Transfer to a bowl and serve with pretzel rods and/or chips for dipping.
Combine ground beef, tomato paste, chorizo or pepperoni, oregano, garlic, and pepper. Form into 4 patties.
Now it's time to cook the burgers. Ray's directions are for grilling: cook burgers for 5 minutes on each side over medium-high gas heat or charcoal. But I bet you can just pan fry them or pop them on an indoor grill.
In the last minute, melt a slice of provolone on each burger. Serve with romaine lettuce and slice tomato on crusty rolls.
ngredients until soft.
Add kale and saute until wilted.
t: http://www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean
he center stem from the kale and discard. Wash and chop
Begin by thoroughly rinsing the kale to remove any sand or
boil, hold bunch of kale together, slice off and discard
he center stem from the kale and discard. Wash and chop
he oven.
Lay each kale leaf on a board and