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kurly kale
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how do you cook kurly kale.thanks
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Ronnie - here are a couple of recipes for you:
Zuppa Toscana
"Italian Tuscan sausage soup."
448 g smoked sausage
2 potatoes, cut into 1/4-inch slices
120 g chopped onion
6 slices bacon
4 g minced garlic
135 g kale - washed, dried, and shredded
30 g chicken bouillon powder
945 ml water
80 ml heavy whipping cream
Preheat oven to 300 degrees F (150 degrees C).
Layer the sausage links onto a baking sheet and bake for 25 minutes, or until done. Cut in half length-wise, then cut at an angle into 1/2 inch slices. Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Set aside. Add garlic to the onions and cook an additional 1 minute. Add chicken base or bouillon, water, and potatoes, simmer 15 minutes. Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.
White Beans with Rigatoni
225 g rigatoni or large tube pasta
80 g chopped onion
1 clove garlic, minced
15 ml olive oil
224 g sliced fresh mushrooms
1 (15 ounce) can white kidney or cannelini beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
4 g minced fresh sage
3 g salt
0.5 g pepper
135 g chopped kale
25 g shredded Parmesan cheese
Cook pasta according to package directions. In a large saucepan, saut� onion and garlic in oil until tender. Stir in the mushrooms; cook about 5 minutes longer or until mushrooms are almost tender. Stir in the beans, tomatoes, sage, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in the kale. Return to boil. Cover and cook for 3-4 minutes or until kale is wilted and tender. Drain pasta; add to bean mixture and heat through. Sprinkle with Parmesan cheese.
Zuppa Toscana
"Italian Tuscan sausage soup."
448 g smoked sausage
2 potatoes, cut into 1/4-inch slices
120 g chopped onion
6 slices bacon
4 g minced garlic
135 g kale - washed, dried, and shredded
30 g chicken bouillon powder
945 ml water
80 ml heavy whipping cream
Preheat oven to 300 degrees F (150 degrees C).
Layer the sausage links onto a baking sheet and bake for 25 minutes, or until done. Cut in half length-wise, then cut at an angle into 1/2 inch slices. Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Set aside. Add garlic to the onions and cook an additional 1 minute. Add chicken base or bouillon, water, and potatoes, simmer 15 minutes. Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.
White Beans with Rigatoni
225 g rigatoni or large tube pasta
80 g chopped onion
1 clove garlic, minced
15 ml olive oil
224 g sliced fresh mushrooms
1 (15 ounce) can white kidney or cannelini beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
4 g minced fresh sage
3 g salt
0.5 g pepper
135 g chopped kale
25 g shredded Parmesan cheese
Cook pasta according to package directions. In a large saucepan, saut� onion and garlic in oil until tender. Stir in the mushrooms; cook about 5 minutes longer or until mushrooms are almost tender. Stir in the beans, tomatoes, sage, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in the kale. Return to boil. Cover and cook for 3-4 minutes or until kale is wilted and tender. Drain pasta; add to bean mixture and heat through. Sprinkle with Parmesan cheese.
300 suggestions here
Try a chiffonade - really thin strips - stir fried with garlic for 2 mins to keep it crispy.
Try a chiffonade - really thin strips - stir fried with garlic for 2 mins to keep it crispy.
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