Kale sentence example

kale
  • At the end of the Gardens is the rocky mass of Toprak Kale, on which was a fire temple and altar; near it is the Meker Kapusi ("Door of Mithridates"), a large inscribed slab of rock with the names of several deities.
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  • We grow kale that lasts through the winter.
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  • In the meantime a French brigade had, after a tough struggle, effected a lodgment at Kum Kale.
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  • Ducetius's own foundation of Kale Akte lived on, and we presently hear of Sicel towns under kings and tyrants, all marking an approach to Greek life.
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  • In the middle of the 19th century a sudden rise submerged several places on the banks, including Arjish Kale, and the waters did not again.
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  • On the English side the region is watered by the Till, Bowmont, Coquet, Rede and North Tyne; on the Scottish by the Tweed, Whiteadder, Leet, Kale, Jed, Kershope, Liddel, Esk and Sark.
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  • Also for the winter, and growing well, are purple sprouting broccoli and sea kale beet.
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  • Instead of spring greens you can also use chard, kale or winter greens of any variety that have big, dark leaves.
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  • Bring the soup back to the boil and then add the kale and sausage and simmer for around 5 minutes.
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  • But there is reason (they say) in planting kale, and even in ethic and religion, room for common sense.
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  • Then we have cereals and grasses and brassicas, which include kale, swede, mangels, turnip and rape.
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  • Sauté for 1 minute, then add chopped kale to the pan.
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  • Kale cooked for an hour delivers far more calcium than lightly steamed kale cooked for an hour delivers far more calcium than lightly steamed kale.
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  • One of the best sources of these minerals in the diet is curly kale.
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  • These were joined by dwarf green kale, purple kale, Swiss chard 'bright lights ', Verbena, Achillea and so on.
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  • Direct seeded chard, kale and broccoli are three crops that are easy to sell loose leaved at the thinning stage.
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  • Serves 1 NEXT STEPS Ever tried okra, kale or celeriac?
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  • Additional side dishes are available at extra cost but we found the accompanying puy lentils and kale and the saffron rice perfectly adequate.
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  • Serve as quickly as possible, so the kale tastes fresh, not stewed.
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  • Kale said he will preserve the isometric viewpoint of the games, but add more screens.
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  • Part of the one available French division was, furthermore, to effect a descent at Kum Kale opposite Helles as a subsidiary operation, partly to deceive the enemy and partly to neutralize Turkish guns, which otherwise might intervene in the Helles fighting.
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  • Kale has 200 mg per cooked cup, collard greens boasts 300 mg, and turnip greens contain a whopping 450 mg.
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  • They may have been healthy, but they were unappetizing-not everyone wanted to eat kale chips and seaweed salad.
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  • Be wary of wilt when choosing lettuce, spinach, green and kale.
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  • Cruciferous vegetables like cauliflower, broccoli, kale, and brussels sprouts are particularly good for you and you should try to get a serving or two of them every day.
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  • One pound of kale, for example, has more protein than a pound of beef, as well as being full of fiber, iron and vitamin C, which helps you absorb that iron.
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  • Start by making a smoothie in the morning with fresh fruit and a handful of kale or other leafy green veggie.
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  • Beets also have extremely nutritious leaves, which are edible and can be cooked just like chard, kale, collards, or any other hearty green.
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  • Steamed kale, ricotta, and kidney beans - This upscale wheatberry salad will suit even the most discerning eaters in your family.
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  • Gardeners are often surprised that vegetables can be planted in the fall, but you can easily extend the harvest for several weeks by planting quick-growing, cool season vegetables such as lettuce, radish, Swiss chard, spinach and kale.
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  • Cabbage, kale, broccoli, cauliflower and Brussels sprouts all do well in the cool weather.
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  • Spinach, Swiss chard and kale can be sown in the fall garden and harvested throughout the winter or left to overwinter.
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  • These include Brussels sprouts, which sweeten after frosty nights, as well as broccoli, cabbage, cauliflower and kale.
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  • Cool weather vegetables include broccoli, cabbage, cauliflower, chard, kale, spinach, other greens such as mustard greens, lettuce, radishes and peas.
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  • As I mentioned, I grow enough kale that winters over.
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  • Calcium can be obtained in enriched tofu, seeds, nuts, beans, dairy products, and dark green vegetables, including broccoli, kale, spinach, and collard greens.
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  • Foods rich in calcium include almonds, swiss cheese, collards, sardines and salmon with bones, spinach, ice cream, kale, beet greens, cheddar cheese, molasses, oysters, milk, and broccoli.
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  • The foods highest in Vitamin K are green, leafy vegetables such as kale, collard greens, spinach, Brussels sprouts, broccoli, spinach, parsley, asparagus, lettuce, endive, okra, and mustard greens.
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  • That's a shame, because vegetables such as kale not only contain good amounts of vitamin K, they also provide calcium and are thus bone-building vegetables.
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  • Vegetables should primarily include cabbage, collards, kale, bok choy, broccoli, lentils, and sea vegetables on a daily basis, as well as mushrooms and celery a few times a week.
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  • Fruits, vegetables, and leafy greens, such as spinach or kale, should also be consumed in abundant quantities.
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  • They offer variety such as "dinosaur kale quinoa wraps with tahini dressing" or "almond flaxseed burgers with black bean lime salsa".
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  • Some examples of fibrous vegetables are alfalfa sprouts, dark leafy greens like kale and kohlrabi, cucumbers, celery and zucchini.
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  • Green Smoothies, which include greens such as spinach or kale, actually taste much better than they sound, and are among the most nutritious snacks you can find.
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  • Boost your vitamin intake with juices featuring such interesting mixes as kale and beet or cucumber, parsley and celery.
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  • The cereal crops (wheat, barley, oats, rye, maize); the cruciferous crops (turnips, cabbage, kale, rape, mustard); the solanaceous crops (potatoes); the chenopodiaceous crops (mangels, sugar-beets), and other non-leguminous crops have, so far as is known, no such power, and are therefore more or less benefited by the direct application of nitrogenous manures.
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  • In its crop of greenpeas Maryland was exceeded (1899) by New York only; in sweet Indian corn it ranked fifth; in kale, second; in spinach, third; in cabbages, ninth.
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  • But the form of the tombs always remains the same, a small low chamber hewn in the rock, with a rectangular opening about 2 by 22 ft., out of which open other chambers, each with its separate doorway; and inhumation is adopted without exception, whereas in a Greek necropolis a low percentage of cases of 1 Leontini, Megara, Naxos, Syracuse, Zancle are all recorded as sites where the Sicel gave way to the Greek (in regard to Syracuse [q.v.] this has recently been proved to be true), while many other towns remained Sicel longer, among them Abacaenum, Agyrium, Assorus, Centuripae, Cephaloedium, Engyum, Hadranum, Halaesa, Henna, Herbessus, Herbita, Hybla Galeatis, Inessa, Kale Akte, Menaenum, Morgantina.
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  • Balkis Kale, or, more anciently in the native language, Estvedys (whence the adjective Estvedijys on coins), an ancient city of Pamphylia, very strongly situated on an isolated hill on the right bank of the Eurymedon at the point where the river issues from the Taurus.
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