To make the Kale with a Kick:
Remove stems and ribs from kale. Clean thoroughly and chop into tiny pieces. Spin the kale to remove excess water. Set aside.
Combine the remaining ingredients in a large bowl. Using your hands, massage the dressing onto the kale to coat thoroughly and tenderize. Let stand at room temperature for 1 hour, or until the kale is tender Serve.
Combine the remaining ingredients in a large bowl. Using your hands, massage the dressing onto the kale to coat thoroughly and tenderize. Let stand at room temperature for 1 hour, or until the kale is tender.
Combine the water and yeast in a medium-size bowl. Let sit for a few minutes ntil bubbles appear to ensure the yeast is active. Stir in the kale.
In a large bowl combine 4 cups of the flour and the salt. Stir in the kale mixture. Turn out onto a lightly floured surface and knead for 8-10 minutes, adding the remaining 2 cups of flour as needed, until the dough is smooth and pliable. Alternatively, use a stand mixture fitted with the dough hook. The kneading time will be the ssame until the dough forms a ball
Lighty coat a large bow with the oil. Place the dough in the bowl, and gently turn to coat. Cover tightly with plastic wrap and let rise until doubled in size 60-90 minutes.
Gently deflate the dough. Divide into 8 equal portions, shape into rounds by pulling at the dough fro the sides onto the bottom. Insert your thumb into the center of each dough ball, and twirl the dough around until the hole-reaches about 1 1/2 inches. Let rest for 15 minutes.
Bring the water to a boil in a large pot. Add the baking soda slowly; the mixture will bubble up. Lower the heat to a gentle boil.
Preheat the oven to 375. Line 2 large baking sheets with parchment paper or silicone baking mats.
Place 4 bagels at a time in the pot and simmer for 1 minute, using a spoon to gently submerge the bagels occasionally. Scoop out the bagels with a slotted spoon. Place on a wire rack to drain. Repeat with the remaining 4 bagels Transfer the prepared baking sheets.
Bake for 24 minutes, or until the bagels ar golden brown and sound hollow when the bottom is tapped. Let cool on a wire rack.
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|Serving Size: 1 Serving (14867g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 40230 (85%)|
|Amt Per Serving||% DV|
|Total Fat 4470g||5960 %|
|Saturated Fat 2805.9g||14030 %|
|Monounsaturated Fat 1160.9g|
|Polyunsanturated Fat 184.6g|
|Cholesterol 11713.2mg||3604 %|
|Sodium 636115.8mg||21935 %|
|Potassium 26473.3mg||697 %|
|Total Carbohydrate 1295.4g||381 %|
|Dietary Fiber 43g||172 %|
|Sugars, other 1252.5g|
|Protein 620.9g||887 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 47065
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