t: http://www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean
eet greens, turnip greens, and kale from their coarse stems and
Sautee till fragrant, add torn kale, tossing so coated evenly in
about 30 seconds.
Add kale and cook, tossing with two
n your chopped kale. Season the pile of kale liberally with salt
xtra-large bowl combine the kale, salt, and olive oil. Using
nd cook 1 minute; add kale and cook, stirring, until it
he walnut oil. Place the kale in a large bowl and
minutes.
Add the kale to the onions in the
oft.
Next, cook the kale or cabbage and have warm
ieve.
Remove stems from kale and discard.
Stack leaves
ngredients until soft.
Add kale and saute until wilted.
dd the squash and the kale and stir.
Continue adding
Place oil and butter in a large skillet over medium heat. Melt butter and mix in potatoes, mushrooms, pepper, squash, and shallot. Season with garlic powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender.
Mix kale and sage into skillet. Continue cooking 5 minutes, until kale is wilted. Serve and enjoy!
Heat water and oil in a Dutch oven over medium heat.
Add onion and leeks.
Cover and cook 15 minutes or until tender.
Add thyme, rosemary and minced garlic; saute 2 minutes.
Add broth and next 2 ingredients; bring to a boil.
Reduce heat and simmer, uncovered, for 10 minutes.
Add potatoes and next 5 ingredients; bring to a boil.
Reduce heat to medium.
Cook, uncovered, 45 minutes.
Stir in kale and next 2 ingredients; cook for 2 minutes. Garnish with cheese if desired.
Yield:
16 1/2 cups.
Mix collard greens, kale, romaine, cabbage, pear, onion, orange bell pepper, avocado, carrot, tomatoes, walnuts, and raisins together in a large bowl.
Combine olive oil, vinegar, honey, oregano, chili powder, mustard, garlic, salt, and black pepper in a glass jar with a lid. Cover jar with lid and shake vigorously until dressing is well mixed. Pour dressing over salad; toss to coat.
Combine onion, celery, and 1/4 cup water in a pot over medium-high heat. Saute until tender, about 5 minutes. Stir in yams, tomatoes, garlic, ginger, cumin, coriander, salt, and pepper. Cover with 5 cups water; bring to a boil. Reduce heat to low. Simmer, stirring occasionally, until yams are fork-tender, about 25 minutes. Stir in beans and kale; cook until flavors combine, about 10 minutes more.
he zucchini, Swiss chard (or kale), turkey, sage, thyme, and reserved
ow, add the squash and kale, cover and cook until tender
he center stem from the kale and discard. Wash and chop