Combine beans, tahini, oil, pepper flakes, cumin, coriander, garlic, salt, and lemon juice in food processor bowl and grind into a smooth paste.
Transfer to a small dip dish and surround spread with warm pita wedges.
This recipe makes a great appetizer, or anytime snack.
gin by thoroughly rinsing the kale to remove any sand or
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
alad. Lightly drizzle chopped.
kale with extra-virgin olive oil
Roll kale leaves into tight tubes and
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.
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
aute until soft.
Add kale and saute for a few
This soup uses kale, but you can use any
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
o 375\u00b0F
Rinse kale and pat dry thoroughly. Remove
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.
e used to make stickies (Recipe #.).
Bake at 450* for
n Dutch oven.
Saute kale, onion, and garlic in hot
In a small bowl, whisk together oil, condiment, syrup, salt and pepper.
Slice kale into 1/2-inch (1 cm) wide strips; place in medium bowl. Add dressing; massage into kale leaves until well coated. Let stand for 10 minutes.
Add pine nuts and currants, tossing to coat. Garnish with grated lemon rind and Pecorino shavings.
More recipe ideas are available online at pc.ca.