1. Wash the farro and boil in 3 cups of water for 30 minutes until soft. Let cool.
2. Tear kale from the stalks and into small pieces. Place the kale on a steamer basket and steam in 1 cup of water for 10 minutes.
3. Microwave the peas for 2 minutes, or add them to the kale at about 5 minutes of steam time.
4. In a bowl combine the cooked farro, steamed kale, steamed peas and chopped scallion.
5. Combine the dressing ingredients in a bowl until well blended.
6. Add the dressing to the salad and mix. Serve warmish or cold.
some cooks prefer to leave kale ribs and stalks intact-your
he tenderloin is cooking, place kale in a steamer. Cook for
Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the kale, recover, and steam until just tender, 7 to 10 minutes depending on thickness.
Whisk together the lemon juice, olive oil, garlic, soy sauce, salt, and black pepper in a large bowl. Toss steamed kale into dressing until well coated.
gin by thoroughly rinsing the kale to remove any sand or
alad. Lightly drizzle chopped.
kale with extra-virgin olive oil
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.
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.
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
1. Place kale in food processor and pulse until chopped.
2. Add almonds and garlic, pulse again to incorporate.
3. Pulse in salt, lemon juice, oil and pepper flakes.
4. Continue pulsing until pesto reaches desired consistency (I like mine fairly smooth).
5. Serve over Sesame Crackers.
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.
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.
Blanch the kale in boiling salted water for
n Dutch oven.
Saute kale, onion, and garlic in hot
n hour.
Add the kale, stir until all of the