Cover the potatoes with water and bring to a boil, turn the heat to medium but keep the potatoes boiling.
Add kale to the boiling potatoes.
When potatoes are soft drain the potato kale mixture
Add ricotta and butter, salt and pepper to the drained potatoes and kale - mash coarsely.
Serve.
Wash kale. Pull greens away from the
Measure the chicken broth into a large pot. Bring to a boil over medium heat. When it comes to a boil, add the kale, potatoes, ham and garlic. Season with ground black pepper. Simmer covered over low heat for 1 1/2 hours.
Mash avocado into coconut oil in a bowl; add lime juice, cayenne pepper, and garlic powder and mix well.
Place cucumber and kale in a bowl; add dressing and toss to coat. Season salad with salt.
In a double Old Fashioned glass combine mint and syrup, mashing mint with the back of a spoon to release flavor. Add remaining ingredients and enough ice to fill glass. Transfer mixture to a cocktail shaker and shake well. Serve drink in double Old Fashioned glass.
Simple Syrup recipe: In a saucepan, bring 1 1/4 cups sugar and 1 1/4 cups water to a boil, stirring, and boil until sugar is completely dissolved. Cool syrup completely. Syrup keeps, covered and chilled, for 2 months. Makes about 2 cups.
gin by thoroughly rinsing the kale to remove any sand or
Remove stems and spine from kale and chop coarsely. Heat oil in a skillet over medum-high heat. Add kale and saute 3 minutes. Add garlic and saute 1 minute. Add Artichokes and broth. Reduce heat to medium. Add tomatoes; cover and cook until kale is tender, about 10 minutes. Add vinegar and season to taste with salt and pepper.
alad. Lightly drizzle chopped.
kale with extra-virgin olive oil
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 olive oil in a large saucepan over medium-high heat.
Add crushed red pepper flakes, if using, and let them sizzle a bit in the oil.
Add the garlic and cook until soft, but not colored.
Raise heat to high, add the stock and kale and toss to combine.
Cover and cook for 5 minutes.
Remove cover and continue to cook, stirring until all (most) the liquid has evaporated. I like the kale to still remain bright-ish green.
Season with salt and pepper to taste and add vinegar.
Cook kale in large pot of boiling salted water until wilted, about 5 minutes. Transfer to colander; drain.
Heat 1 tablespoon oil in heavy large skillet over medium heat. Add onion and saute until soft, about 5 minutes.
Stir in 1/4 teaspoon smoked paprika and crushed red pepper; sprinkle with salt.
Add kale and saute until heated through, about 4 minutes. Season to taste with salt and pepper and more smoked paprika, if desired.
Transfer to serving bowl; drizzle with remaining 1 tablespoon oil and serve.
aute until soft.
Add kale and saute for a few
Tear the leaves off the kale into bite-size pieces. Slice
n color.
Wash the kale thoroughly, and add it a
This soup uses kale, but you can use any
Heat olive oil in a large skillet over medium-high heat; saute garlic until fragrant, about 1 minute. Add kale to garlic, working in batches if needed; cook and stir until beginning to wilt, about 5 minutes.
Stir water and vegetable base together in a small bowl until dissolved; pour over kale. Cook mixture until liquid is reduced, 1 to 2 minutes. Mix soy sauce and black pepper into kale.
re cooking, add garlic and kale to remaining bacon grease in
Blanch the kale leaves and then put them in an ice bath to help set the bright green color.
Roughly chop the kale into large pieces and set aside. Heat the olive oil in a large saute pan and saute the shallots until soft.
Add the kale and toss to coat with oil and shallots. Add the white wine and bring to a boil. Cook until the volume of the wine is reduced by half. Season with salt and pepper and serve.
take your washed and stemmed kale and tear it into small
he box or bag. This recipe serves 4 so I like