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yields servings adjust us metric note: recipe directions are for original size. jewel yams, cut into -inch cubes tablespoons olive oil salt and freshly ground black pepper to taste tablespoon olive oil onion, sliced cloves garlic, minced bunch kale, torn into bite-sized pieces tablespoons red wine vinegar
stir the onion and garlic until the onion has caramelized to a golden brown, about minutes. stir in the kale, cooking until wilted and tender. transfer the kale mixture to a bowl, and cool to room temperature in the refrigerator. once all the ingredients have cooled, combine the yams, kale, red wine vinegar...
https://www.allrecipes.com/recipe/217266/roasted-yam-and-kale-salad/
bunches kale (you can use curly or dino kale), torn or cut into bite sized pieces / cup olive oil / cup agave / cup lemon juice / cup apple cider vinegar salt and pepper to taste pound strawberries, sliced / cup sunflower kernels (you can sub other seeds or nuts to your liking, sliced or slivered almonds
work nicely) optional add-ins: dried cranberries, chopped dried apricots, raisins, or other dried fruit. begin by removing the kale from the stem and tearing or chopping into bite-sized pieces. create the vinaigrette by whisking together olive oil, agave, lemon juice, vinegar, salt and pepper. reserve...
https://www.tanakafarms.com/recipes