Shred the kale leaves and place in a large bowl. Trickle over the wine vinegar and sprinkle lightly with salt. Massage the ...

Use a knife to cut the tough center ribs from a bunch of Tuscan kale, then stack the leaves and cut into thin slices. Remove the pits from 4 ounces dates (about 7 of them), then chop into small ...

Massage chopped kale leaves with olive oil and lemon juice until it softens. Add cooked quinoa, cherry tomatoes, cucumber slices, and avocado chunks. Toss the whole thing with a light vinaigrette of ...

The kale should still have some bite ... Transfer to plate and garnish with remaining olive oil, the plum slices, and Maldon salt. (Published 2015) ...

2. Sauté the sliced onions and garlic. Add the millet and rice until gently warm. 3. Deglaze with white wine and then add in the stock. 4. In a bowl, add arrowroot and mix it with a little bit of ...

or as a topping for bruschetta - griddle slices of good bread, rub with raw garlic, top with the cooked kale and then finish with a spoonful of mild, creamy goats' cheese. Heat the olive oil in a ...

Sliced avocados are the star of the dish ... To make salad: In large salad bowl, combine avocados, shaved Brussels sprouts, kale, red onion and pistachios. Drizzle salad dressing evenly over ...

plus more for seasoning 1 bunch lacinato kale, stems removed and leaves cut crosswise into 1/2-inch-thick ribbons (about 4 cups) 10 slices (about 8 ounces) Gouda cheese Preheat the oven to 400°F.

Over medium high heat in the same frying pan, cook the shallot and sliced garlic in a little olive oil for around 3 minutes. Add the kale along with a small pinch of sea salt and cook for a ...