ver high heat. Add the kale ribbons to the boiling water
ool.
Combine Brussels sprouts, curly kale, lacinato kale, napa cabbage, dried cranberries
Heat oil in large pot or Dutch oven over medium heat. Add onion, and cook 10 to 15 minutes, or until soft and beginning to brown. Add garlic, and cook 1 minute, or until fragrant.
Stir in kale and 2 cups water. Cover, and cook 30 minutes, or until kale is tender. Season with salt and pepper.
If making ahead, cool, and store in airtight container. Just before serving, reheat kale mixture, then drizzle with vinegar, and sprinkle with almonds.
he oven.
Lay each kale leaf on a board and
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.
nto the oven and cook for 13 to 15 minutes.
ooker on a medium heat for a minimum of 6 hours
f you have bought kurly kale that isn't trimmed, trim
Clean the kale, strip off the stalk and
nd leave to simmer gently for 45 minutes to 1 hour
Preheat oven to 325 degrees.
Wash your kale by drenching it in water. Be sure there is no dirt left on the kale.
Rip the kale into about 2inch pieces.
Put foil onto baking pan. Put kale onto foil and drizzle olive oil all over kale.
Next, add the onion powder or garlic powder.
Massage ingredients together with your hands.
Place in oven for 20-30 minutes.
Take out of oven and see if they are dry and brittle. If they aren't, put them back in for 10 minutes at a time. Do this until they are dry.
In a large stew pot or Dutch oven, saute onion in two tablespoons vegetable oil.
Add stew beef and brown.
Add water to half the volume of pan.
Add peeled and sliced potatoes.
Cook over medium heat for 30 minutes.
Add linguica and Chirico.
Add cleaned, trimmed, cut kale.
Continue cooking 30 minutes.
Add red kidney beans, undrained.
Cook until kale is done.
Cool; refrigerate.
(Soup will taste better with each reheat.)
tablespoon olive oil over kale and season with 1/4
For the Salad:
Preheat oven
Cover with water; let soak for at least 1 hour. Drain
drizzle olive oil on the kale, then sprinkle on the nutritional
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.
Preheat oven to 200 degrees F (95 degrees C).
Drizzle olive oil over the kale in a large bowl and sprinkle with the nutritional yeast and salt. Stir with your hands to coat kale.
Spread kale onto baking sheets.
Bake in preheated oven until kale begins to get slightly crisp; rotate racks and flip the chips, and continue baking until completely crisp, 45 to 60 minutes total. Make sure to keep an eye on them to make sure they don't burn; if you notice certain chips ready much sooner than others, take them out.
5 minutes.
Meanwhile, rinse kale and remove/discard tough stems
Whisk peanut oil, vinegar, lemon juice, honey, soy sauce, garlic powder, black pepper, dry mustard, salt, Worcestershire sauce, water, and sesame oil together in a bowl until dressing is smooth.
Combine kale, chopped peanuts, Parmesan cheese, dry-roasted peanuts, cilantro, and mint leaves together in a bowl; add dressing and toss to coat. Let salad sit for a few minutes for flavors to blend.