If you can get fresh kale from a garden, wash it,
For the crispy kale chips: Preheat the oven to
some cooks prefer to leave kale ribs and stalks intact-your
Saute onion in oil in a 12 quart pot over medium heat. Add linguica. Cook until
is heated through. Fill pot half way with water. Add fresh kale. Cook over moderate heat until kale is fully cooked and wilted. Add potatoes, salt, pepper, paprika and beans with juice. Cook until potatoes are tender.
Clean kale and remove ribs.
Spray wok or skillet with cooking spray.
Heat on high, add kale and onions.
Stir for 1 to 2 minutes.
Pour in rice vinegar, soy sauce and sugar.
Reduce to medium heat and stir until kale and onions are tender crisp.
I cover and reduce heat to medium low and stir occasionally until cooked.
Preheat oven to 350\u00b0F.
In a large skillet, heat oil over medium heat. Cook celery, onion, kale and apples for 5 mins, or until tender. Transfer to a large mixing bowl along with herbs, bread and sausage. Whisk together broth and eggs then pour over stuffing. Season. Transfer to greased baking dish and cover with foil.
Bake stuffing for 40 mins, or until heated through. Remove foil during last 10 mins.
ut-- they should be floating -- for a sweeter soup, leave them
Reduce heat; cover and simmer for 20-25 minutes or until
Start soup bones in 4 qt. water, add bay leaves.
Simmer until meat on
bones is done. Remove, cut off
meat and return to pot. Discard bone (or give to Fido).
Add linguica and chourico along with beef broth and can of tomatoes.
Simmer for one hour, then remove bay leaves.
Add carrots, onion, frozen kale, shredded cabbage and simmer for one hour.
Add potatoes and continue cooking until the potatoes are tender. Fresh Kale alone with the liquid its cooked in may be substituted for frozen.
In a 5- to 6-quart slow cooker combine ham broth, ham, potatoes, carrots, leeks, celery, garlic, pepper, and nutmeg.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Gradually stir in oatmeal.
Stir in kale and thyme.
If on low-heat setting, turn to high-heat setting, cover and cook for 30 minutes more.
Wash the kale (Swiss chard can be substituted)
If needed, remove sausage from casings. Lightly brown sausage; drain and set aside. While sausage is cooking, peel and cube potatoes. Put sausage, potatoes and onions in water. Let cook for about 20 minutes or until potatoes start to get tender. Add salt and pepper and simmer for 20 minutes. Wash kale, discarding all tough leaves and cut into shreds. Add to potatoes and cook for 25 minutes. Add butter and half and half. Simmer gently for 5 minutes.
llow the wheat to soak for 10-20 minutes until tender
50 degrees F.
Spread kale out on a sturdy baking
r a wide shallow dish for marinating. (NOTES: If thawing, thaw
moked sausage. Cook and stir for 2 to 3 minutes or
br>While potatoes are cooking, add garlic and kale to remaining bacon
baking sheet and bake for 15 minutes.
While the
Boil potatoes in vegetable stock and water in a large soup pot, until they are very soft.
While potatoes are cooking, brown beef, pork, and garlic.
Once potatoes are done, add meat and garlic mixture, milk, and cream cheese. Bring to a boil and cook 3-4 minutes or until cream cheese is completely melted.
Turn heat down to low. Let soup simmer 7 minutes. Add cream and cheese. Simmer 5 minutes. Add kale, simmer 5-7 minutes. Season with pepper and salt, and serve hot. Garnish with extra shredded cheese if desired.
Place the potatoes into a large stockpot, over medium high heat. Add butter and water, and bring to a boil. Cook potatoes until tender, about 20 minutes. Reserve the cooking liquid and mash potatoes in the pan until smooth. Return the potato water to the pot and stir in salt and pepper. Simmer for 20 minutes.
Stir in the fresh kale and sausage and simmer for another 30 minutes. Serve hot.