Store in a air-tight container once the chips are completely cooled down.Bake each batch for 15 minutes, or until the kale is crispy but not burnt.Add the potato, thyme, garlic, rosemary, 1/2 teaspoon salt and a few grinds of. Remove pan from heat and drizzle in lemon juice. Cover and cook for five minutes, stirring once or twice. Add kale, broth, salt and pepper to the skillet. Add garlic and mushrooms to the pan and saute for 4 minutes or until mushrooms are tender. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Heat olive oil in a large skillet over medium heat. Now layer in your other flavors, like your garlic and ginger until fragrant. Spread 1/4 of the kale on a non-stick baking sheet in a single layer. Heat the oil in a medium saucepan over medium heat. First start by sautéing your aromatic vegetables and sweat them until softened with a pinch of salt.Toss until everything is evenly coated with either salad tongs or your hands. In a mixing bowl, combine the kale with the olive oil, paprika, salt, pepper, and thyme.Try to get “chip-sized” pieces (think potato chips). Remove the kale leaves from the stems.1 large bunch of kale (should yield 8-9 cups of leaves).I’m now using a beautiful new camera that is so much better than the 10-year old Kodak EasyShare I was using before.Īs always, if you like what I’m doing, share it around and don’t forget to like me on Facebook! Pour desired amount of dressing over salad and toss to combine. In a small mixing bowl, whisk together vinegar, olive oil, mustard, salt and pepper. You’ll also notice (hopefully) a huge improvement in the pictures in this post. In a large serving bowl, combine baby kale, roasted butternut squash, apple, pomegranate seeds, feta cheese, and toasted pepitas. ![]() Herbs are such an easy and healthy way to spice up your dishes and they’re super easy to grow too! Add the leek, thyme and garlic, season with salt and pepper, and cook, stirring frequently, until soft, about 7 minutes. In a medium saucepan, melt the butter over medium. The thyme I used came right out of the pot on the deck. Prepare your kale: Pull the leaves off the stems and tear leaves into bite-size pieces. Add the Kale and Sherry: Splash in the dry sherry or white wine and continue cooking for approximately 5 minutes. Saut the mixture until the onion becomes soft and starts to develop a golden brown edge. This isn’t getting us any closer to actually having dinner, but it made a good snack. Add the chopped red onion, garlic, crushed red pepper, and fresh thyme leaves or dried thyme. I was able to pick up a giant bunch of kale the other day at No Frills and then had to find a way to use it up when I got home from work today. So for those who don’t know, this post is being written by an official University of Guelph alumni!!! I was hooded and have my piece of paper and everything!Īnd now I present, another way to eat kale.
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