Hazy Waters Sweet And Savory Kale Recipe 465

Steps:

• In a large stock pot, heat the olive oil on medium high heat.
• Add onion and garlic, and saute until the onion softens, stirring often, about 5 minutes.
• Stir in mustard, sugar, cider vinegar and vegetable stock. Bring to a boil on hight heat. Add kale, cover, and cook 5 minutes, stirring often.
• Add the cranberries, if using, and continue cooking on medium high heat, stirring often(even if you don't use the cranberries, still cook a little longer).
• The liquid should reduce by half and the cranberries will get plump in about 10 minutes.
• Season with salt and pepper. Sprinkle with almonds if desired.
• Enjoy!

Steps:

• Preheat the oven to 425 degrees F.
• For the dressing: In a small bowl, whisk together the pomegranate molasses, vinegar and mustard. Pouring in a steady stream, whisk in the olive oil. Season with 1/4 teaspoon salt. (The dressing can be made up to 3 days in advance.)
• For the salad: Scatter the sweet potatoes and pearl onions on a rimmed baking sheet. Drizzle with the olive oil and season with 1 teaspoon salt. Roast until the potatoes are tender throughout and beginning to brown, about 35 minutes, tossing halfway through. Transfer to a large bowl to cool slightly.
• Add the apples, baby kale and the dressing to the bowl, and season with 1/4 teaspoon salt. Using two wooden spoons, toss gently to combine and coat evenly in the dressing.
• Sprinkle the salad with the pomegranate seeds before serving.

Steps:

• 1. In a large pot over medium, add 1/4 cup sliced almonds with a dash of salt. Stir constantly until slightly toasted. Remove almonds and set aside. 2. Return the pan to the cooktop and add bacon, olive oil, and onion and cook over medium heat; cook and stir until the onion softens a bit and the bacon crisps up a bit, about 3-4 minutes. Add garlic cook for about 1-2 minutes until the onion turns translucent. 3. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted. 4. Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. 5. Sprinkle with sliced almonds before serving.

Steps:

• Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted.
• Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.

Steps:

• 1. Preheat the oven to 350 degrees F. 2. In a bowl, combine the kale and 1 tablespoon olive oil. 3. Use your fingers to massage the oil into the kale. If it seems dry, add more oil. 4. Season with chili powder and sea salt and toss to coat. 5. Spread the kale onto 2 baking sheets. 6. Bake until the chips look crisp, 10 to 15 minutes, rotating the baking sheets halfway through. Per serving (based on 4 servings): Calories: 67; Total Fat: 4 grams; Saturated Fat: 0.5 grams; Protein: 2 grams; Total carbohydrates:7 grams; Sugar: 0 grams; Fiber: 2 grams; Cholesterol: 0 milligrams; Sodium: 171 milligrams

Steps:

• Saute kale in oil for a few minutes until wilted, add liquids and simmer a few more minutes.

Steps:

• 1) Heat olive oil in a large pot over medium heat. 2) Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. 3) Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat. 4) Stir in the kale, cover, and cook 5 minutes until wilted. 5) Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. 6) Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.

Steps:

• combine quinoa, eggs, Parmesan, chives and salt in medium mixing bowl heat 2 tbsp olive oil in skillet on medium heat sweat onions and garlic, approximately 3 minutes add kale to skillet cook until kale is bright green and soft add kale mixture to quinoa add breadcrumbs and stir to combine ingredients place clean skillet on medium heat add enough oil to coat bottom of pan form patties using ½ c of quinoa mixture place patties in skillet being careful not to splash hot oil do not overcrowd the pan fry until golden brown on each side, approximately 5 minutes per side remove patties, drain on paper towel, and serve