ngredients until soft.
Add kale and saute until wilted.
Prepare the chicken, or get it precooked (like I did -- it's easy). Slice the fruit.
Combine strawberries, oranges, honey, balsamic vinegar, and half of the olive oil. Set aside and let rest.
Remove and discard stalks from kale and spinach. Tear into manageable pieces, but keep kale and spinach separate.
Cover kale with lemon juice, olive oil, and salt. Then, crush (or 'massage') the kale until it start to soften.
Mix everything together, and top with almonds, goat cheese, and black pepper.
saute 2 minutes. Add kale and spinach; saute 8 minutes or until
about 30 seconds.
Add kale and cook, tossing with two
omato sauce, then all the kale or spinach, ending with the remaining
o a bowl. Add kale and spinach to hot skillet; cook and
br>In a saucepan, combine spinach with heavy cream and season
Steam the kale and spinach for 5 mins over boiling water, let cool.
Chop up all the ingredients.
blend the fruit in a blender with some water.
Add the remaining ingredients.
acon.
Then add the kale and spinach, the 3 cans of
Squeeze spinach and kale dry. Heat oil in large
This soup uses kale, but you can use any
Place Kale in a large steamer pot. Steam 10-20 minutes until soft.
Meanwhile, place remaining ingredients in a high-powered blender and blend until smooth.
Place kale in colander and press with a clean dish towel to remove some of the excess water. In a bowl, coarsely chop and mix kale with the cream sauce.
Note: Sauce may be used with broccoli, spinach, or other steamed vegetables.
n spinach. Transfer grilled polenta to a serving platter and spoon kale
Toss kale, spinach, lettuce, carrot, cucumber, and red bell pepper together in a large mixing bowl.
Mix balsamic vinegar, olive oil, lemon juice, sea salt, pepper, garlic powder, and lemon pepper in a jar with a tight-fitting lid; seal and shake until mixed completely. Drizzle dressing over salad and toss to coat.
nto tortilla.
Add chopped spinach and kale on top of mixture
Saute onions, carrots, and celery in olive oil for 5-10 minutes until slightly tender.
add kale and spinach and cool until wilted.
Add everything else and bring to a boil, stirring occasionally.
turn heat to low and summer for 15-30 minutes or until all veggies are fully cooked.
eat, stirring occasionally. Add the kale, sprinkle with a little salt
inute more before stirring the kale into the onion and garlic
Whisk celery, onion, lemon juice, olive oil, garlic, pepper, and salt together in a bowl until dressing is well-mixed.
Combine kale, spinach, and Caribbean lettuce in a separate bowl. Sprinkle alfalfa sprouts over kale mixture; add yellow bell pepper, orange bell pepper, prunes, sunflower seeds, spirulina, chlorella, and maca powder and mix well.
Drizzle dressing over salad while continually stirring until evenly distributed.
t: http://www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean