baby kale

Turkey {Or Chicken} And Brown Rice Soup

olive oil

(about 4 ounces) chopped onion or shallot

(about 6-8 ounces) diced carrots (about 2-3 large carrots)

chicken broth (I use low-sodium)

crushed tomatoes

(about 3.5 to 5.5 ounces) long grain, jasmine or basmati brown rice

herbs

salt

black pepper

kale (about 3-4 ounces)

cooked, chopped turkey or chicken (about 12 ounces)

Parmesan cheese,

Turkey {or Chicken} and Brown Rice Soup

For the Instant Pot, using the saute function,...

For the Instant Pot, using the saute function, heat the olive oil. Add the onions, carrots, and celery. Cook, stirring constantly, for 2-3 minutes, until the vegetables start to soften. Add the chicken broth, crushed tomatoes, rice, herbs de provence, salt and pepper. Secure the lid. Select manual and dial up or down to 20 minutes.

When finished cooking, quick release the pressure (if...

When finished cooking, quick release the pressure (if liquid spurts through the valve, close the pressure valve, wait 10 minutes and try again). Open the lid and stir in the kale and turkey. Heat through (either using the Saute function or just letting the residual heat of the soup work it's magic; simmer longer for more tender kale). Season to taste with additional salt and pepper, if needed. Serve each serving of soup with a sprinkle of Parmesan cheese, if desired.

For the stove top, heat the olive oil...

For the stove top, heat the olive oil in a 5-quart or larger saucepan over medium heat. Add the onions, carrots, and celery. Cook, stirring constantly, for 2-3 minutes, until the vegetables start to soften. Add the chicken broth, crushed tomatoes, rice, herbs de provence, salt and pepper.

Bring the mixture to a simmer. Cover the...

Bring the mixture to a simmer. Cover the pot and cook for 40-45 minutes, stirring every once in a while, until the rice is tender. Uncover the pot and stir in the kale and turkey. Heat through (simmer longer for more tender kale). Season to taste with additional salt and pepper, if needed. Serve each serving of soup with a sprinkle of Parmesan cheese, if desired.

A sweet and veggie-packed green smoothie makes the perfect base for a tasty smoothie bowl!

Green Monster Smoothie Bowl

Cup Spinach

Cup Baby Kale

Banana, frozen

Avocado

Cup Almond Milk, vanilla, unsweetened

Tablespoons Cashew Butter, plain w/o added salt

Add ingredients in the order listed and blend until smooth.

Transfer to a bowl, and top with almonds, raspberries, and granola, if desired.

Matthew Hyland, a chef and an owner of the Emily and Emmy Squared restaurants in New York and Nashville, is known for making exemplary pizza and hamburgers. But his sandwich game is strong as well. This one recalls the flavors that he first experienced as a college student in Bristol, R.I., which has supported a sizable Portuguese community since at least the late 19th century. It is a sloppy Joe of sorts, built on a base of crumbled Mexican-style chorizo, which Hyland uses in place of chourico, a Portuguese sausage also spiced with paprika and garlic. He uses chorizo because he can’t regularly find chourico in his neighborhood stores. I can, sometimes. Other times, not, and I can’t find Mexican chorizo either. Then I use Guatemalan chorizo instead. It’s a great sandwich whichever member of the chorizo family you use. Do not stint on the olives, banana peppers or celery seeds. The celery seeds especially, a nod to one of the toppings scattered on a Rhode Island “New York System” hot dog, are a perfect touch.

Chorizo Sloppy Joes With Kale and Provolone

Mexican

whole cumin seeds

green bell pepper, seeded and thinly sliced

red onion, peeled and thinly sliced

garlic,

tomatoes

hot pepper sauce,

Portuguese-style rolls hero rolls

Provolone

baby kale or spinach leaves

banana peppers

celery seeds

Make the chorizo filling for the sandwich. Set a large, high-sided skillet or Dutch oven over medium-high heat. Swirl the oil into the pan, and when it shimmers and is about to smoke, add the chorizo, breaking up the meat with a spoon. Cook the chorizo, stirring occasionally and continuing to break down its bulk, until the meat has rendered some of its fat and started to brown, approximately 10 to 12 minutes.

Stir in the cumin, then add the bell pepper, onion and garlic, and cook, stirring occasionally, until the vegetables wilt, approximately 5 to 7 minutes. Stir in the tomatoes, 1/2 cup water and the hot sauce, and bring to a simmer, using the spoon to scrape up any browned bits on the bottom and sides of the skillet. Reduce heat to low, and simmer, stirring occasionally, until the sauce has thickened and the vegetables are very tender, approximately 20 minutes. Keep warm or let cool, then refrigerate and reheat when ready to use.

To assemble the sandwiches, split and toast the rolls, then place 1 to 2 slices of Provolone on the bottom part of each, and divide the warm chorizo filling on top. Place equal portions of the kale on top of the filling, along with equal portions of banana peppers and olives. Sprinkle each sandwich aggressively with celery seeds, put the top part of the bread on and serve.

This broth is not only good for you, it'll also keep you warm throughout those cold winter months.

Matt Moran's beef bone broth with kale and potato

2kg beef bones (ask your butcher)

garlic bulb, halved crossways, plus 4 garlic cloves, thinly sliced

onion, chopped

carrots, chopped

celery stalks, chopped

(80 milliliters) white wine

rosemary

thyme

kipfler potatoes, scrubbed

baby kale leaves (optional)

tarragon, leaves picked

kale, stalks removed, leaves torn

leek, chopped

fennel, chopped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977442689001&=domain=del

5348771529001-5977442689001

If you're a freak for freekeh, this superbowl is definitely for you. Tasty, nutritious and filling, it ticks all the boxes.

Rare beef and cool greens freekeh bowl

green beans,

(250 grams) freekeh, rinsed, drained

beef rump steak,

baby kale leaves

parsley leaves

dill sprigs

basil leaves

mint leaves

Ash-rolled goat’s cheese, sliced, to serve

pomegranate molasses

medjool dates, pitted

tbs extra virgin olive oil

lemon

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977456863001&=domain=del

5348771529001-5977456863001

A delicious and healthy side dish that pairs well with most main courses.

Baby Kale Recipe With Garlic and Crushed Red Peppers

chicken broth

baby kale ((tightly packed for measuring))

garlic powder ((or 6 medium cloves, minced))

red pepper flakes

soy sauce

Sauté the garlic in the olive oil in a large pan for about 30 seconds over medium heat.

Pour the chicken broth into the pan and add the kale, garlic powder, red pepper flakes and soy sauce.

Cook until kale is wilted and cooked to your liking.

Top 6 baby kale recipes from across the web

The most viewed baby kale recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Turkey {Or Chicken} And Brown Rice ...

Green Monster Smoothie Bowl

Chorizo Sloppy Joes With Kale and P...

Matt Moran's beef bone broth with k...

Rare beef and cool greens freekeh b...

Baby Kale Recipe With Garlic and Cr...

Top 6 baby kale recipes from across the web

The most viewed baby kale recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Turkey {Or Chicken} And Brown Rice ...

Green Monster Smoothie Bowl

Chorizo Sloppy Joes With Kale and P...

Matt Moran's beef bone broth with k...

Rare beef and cool greens freekeh b...

Baby Kale Recipe With Garlic and Cr...

The most viewed baby kale recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine