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Add the kale and cook until it is wilted, about 8 minutes. Add the garlic slices and cook until the kale is tender, about 3 minutes longer. Season the kale with salt and pepper.
Iceberg lettuce and lacinato kale deliver varied texture, while fresh mint and cilantro bring bright flavor to this salad. Shaving fennel, carrot and red onion on a mandoline adds texture and color.
This lacinato kale salad takes advantage of nourishing in-season root vegetables, hearty greens, and mix-ins. Get the full recipe at the link in bio!” Stewart wrote on Instagram.
1. In a small bowl, whisk the orange and lime juices with the vinegar, mustard, honey, and a pinch each of salt and pepper. 2. Slowly whisk in the oil.
Kale has become the classic late fall vegetable, as much a symbol of contemporary healthy eating as it is of the impending frost. Like many of the other farmers' market die hards, kale gets ...
½cup pine nuts2tablespoons olive oil1clove garlic, finely chopped¾cup cider½cup dried cranberries3bunches of lacinato (dinosaur) kale, stemmed and cut into 2-inch piecesSalt and pepper, ...
bunch lacinato (Tuscan) kale, stemmed, leaves very thinly sliced (2 to 3 cups) 2. navel oranges, peel and pith removed, cut into segments.