Heat the olive oil in a large soup pot; cook the onion and garlic until soft. Stir in the kale and cook until wilted, about 2 minutes. Stir in the water, vegetable bouillon, tomatoes, potatoes, beans, Italian seasoning, and parsley. Simmer soup on medium heat for 25 minutes, or until potatoes are cooked through. Season with salt and pepper to taste.
garlic, and a handful of kale.
Cover and cook 4
otatoes are tender, add chopped kale and cover the pot. Once
or 5 minutes. Add the kale, chorizo, bay leaves, parsley and
about 30 seconds.
Add kale and cook, tossing with two
o soften.
Add chopped kale in batches as it wilts
Cook kale according to package directions. Drain in a colander and squeeze out any liquid.
While kale is cooking, place potatoes in a large saucepan. Add enough water to cover. Cover pan and bring to a boil. Reduce heat and cook, covered, at a low boil until tender, about 10 minutes.
When the potatoes are done, drain and return to pan. Add broth, cheese, butter, salt, and garlic powder and mash until smooth.
Add kale and stir to combine. Season with pepper to taste.
For Vegetarian do not use chicken broth.
inutes to thicken.
Stir kale into sauce, mixing throughout. Heat
ogether the flour, cornmeal, salt, kale and corn.
In a
ngredients until soft.
Add kale and saute until wilted.
t: http://www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean
ieve.
Remove stems from kale and discard.
Stack leaves
s transparent.
Wash the kale, leaving small droplets of water
br>3. Add the cabbage, kale, scallions and salt and saute
In a large saucepan, heat the oil. Add the onion, kale, tomato, garlic, and chipotle peppers and saute for 8 to 10 minutes.
Add the beans, 2 cups water, potatoes, and thyme and cook for 25 to 30 minutes over medium heat, stirring occasionally.
Stir in the parsley and salt and cook for 5 to 10 minutes more.
Heat the tortillas briefly in the microwave to soften. Layer rice, cheese, feijoada, and avocado in each tortilla and roll. I like to grill/brown my burritos quickly in a pan before serving - up to you!
Slice sausage into thick chunks.
Coat the bottom of a skillet liberally with olive oil. Cook and stir sausage over medium heat until brown, 5 to 7 minutes. Transfer to a plate.
Drizzle a little more olive oil into the skillet. Cook onions over medium-high heat until just beginning to brown, about 15 minutes. Add sausage and kale to the skillet, and cook until kale begins to wilt, about 2 minutes. Season with salt and pepper.
o 10 minutes. Stir in kale and spice mixture; cook until
inutes. Stir in the shredded kale and reserved spice mixture. Cook
best to strip the kale leaves from their thick stalks
ore water.
Add broccoli, kale, and zucchini to soup pot