1 bunch of Kale
2 cloves garlic minced
3 tablespoons butter
1/3 cup grated parmesan cheese (I use more)
1/4 of a lemon
water
salt and pepper
Remove and discard stems of kale. Roughly chop.
Heat about 2 teaspoons olive oil in pan on medium-high heat. Add kale and 1/2 cup water. Season with salt and pepper. Cook, stirring frequently for 2 to 4 min. or until kale has wilted and liquid is cooked off. Transfer to a strainer. Hold or rest the strainer over a bowl. Using a spoon, press down to release as much liquid as possible. Transfer kale to cutting board and finely chop (optional).
Heat a little more oil in the pan, add garlic. Cook, stirring frequently, for 30 sec. to a minute (till frequent). Add kale, butter and 1/4 cup water. Season with salt and pepper. Cook, stirring frequently, about 3-4 min. Until heated through and combined. Remove from heat, stir in cheese. Squeeze lemon as desired.
Sunday, May 22, 2016
Favorite Buffalo Chicken Dip
Ingredients
2-3 cooked and shredded chicken breasts (I like to grill them)
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing (or blue cheese)
3/4 cup buffalo sauce (Franks or Sweet Baby Rays)
1 1/2 cups shredded Cheddar cheese
1 bunch celery, cleaned and cut into 4 inch pieces
crackers for dipping
Directions
Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.
Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.
Crispy Tuscan Grilled Kale Chips
1 cup olive oil
2 cloves garlic, finely minced
2 tablespoon balsamic vinegar
2 bunches Tuscan kale, washed and spun dry
Zest and juice of 1 lemon
Salt and pepper, to taste
Preparation
Pre-heat the grill.
In a large mixing bowl, combine the olive oil, garlic, vinegar, zest and juice of lemon and kale. Season with salt and pepper and gently toss until the kale is evenly coated.
Carefully lay the kale side-by-side in a single layer on top of the grill and grill until crispy, about 2 minutes. Turn over and grill on the other side for another 1-2 minutes.
Pile the kale in a big stack on a large plate or cutting board and serve immediately.
2 cloves garlic, finely minced
2 tablespoon balsamic vinegar
2 bunches Tuscan kale, washed and spun dry
Zest and juice of 1 lemon
Salt and pepper, to taste
Preparation
Pre-heat the grill.
In a large mixing bowl, combine the olive oil, garlic, vinegar, zest and juice of lemon and kale. Season with salt and pepper and gently toss until the kale is evenly coated.
Carefully lay the kale side-by-side in a single layer on top of the grill and grill until crispy, about 2 minutes. Turn over and grill on the other side for another 1-2 minutes.
Pile the kale in a big stack on a large plate or cutting board and serve immediately.
Curtesy: http://www.rachaelray.com/recipes/crispy-tuscan-kale-on-the-grill
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