In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.

Take faith and spread generously through each day God has given you. Add hope to every good deed., Thank God for giving you graces you need. Take charity and sift all around to family, friends and anyone you can find. Bake for a lifetime and ice it generously with love. You will have a heavenly recipe.
faith, hope, charity

Preheat oven to 400 degrees., For Red Russian kale, cut about an inch below leaves. Save stems for another use or the worm bin. For lacinato kale, trim off about two inches from the ends. Wash leaves thoroughly, but do not dry. You want some water clinging to the leaves. Make sure to check all of the nooks and crannies under the lacinato kale for hitchhikers., Place rinsed leaves in a large pot, layering lacinato kale on the bottom, if using. Crank the heat up to medium and cover pot. Keep a close eye on your greens, tossing with a wooden utensil once they start to steam. As soon as they wilt and turn bright green, remove them from pot and set aside to cool. Once cool, gently squeeze out any excess liquid and chop., Heat butter and olive oil in a small skillet set over medium heat. Add ginger and garlic, cooking, stirring, until softened and fragrant, about a minute. Be careful not to burn the garlic., Pour sauteed ginger and garlic into a shallow gratin dish or similar ovenproof vessel, making sure to scrape out all the butter and oil as well. Spread mixture around bottom of the dish, essentially buttering it. Add chopped kale to dish and gently mix well to combine. NOTE: An ovenproof skillet will do in a pinch. If you decide to go this route, make sure you saute the ginger and garlic in a skillet large enough to accommodate the greens and cheese/cream mixture., Thoroughly combine feta, cream and water in a bowl, using a fork to mash any large pieces of cheese. Spoon mixture over the gingery greens, and press down on the cheese slightly. Sprinkle chopped almond slivers over the top. Pop in the oven for 15-20 minutes, until the top is just beginning to brown. Remove and serve immediately. Enjoy!
bunches kale, fresh ginger, garlic, unsalted butter, olive oil, feta cheese, heavy cream, water

Fill a large stockpot with water, salt generously, and heat to boil., In the meantime, over medium heat, lightly saute oil, garlic, and chili flakes in a 12-inch skillet with sides that are 1 1/2 inches or higher. Take care that garlic does not burn. When garlic has softened (approximately 3-4 minutes), stir in tomato paste, olives, zest, and lemon juice (grate lemon zest and juice lemon directly into pan to save time!). Use butter to deglaze pan, scraping any bits from the bottom and incorporating them into the mixture. Next add breadcrumbs, stir well to coat with butter, and let them toast for approximately 4 minutes over medium heat., , Break capellini into thirds, so the noodles are approximately 3 inches long, and cook in boiling water for 2-3 minutes until al dente (or according to package directions). Drain and add immediately to breadcrumb mixture in skillet. Turn off heat and toss well. Add parmigiano reggiano, mint, and parsley to skillet while tossing, so that ingredients mix thoroughly. Serve immediately.

olive oil, garlic, red chili, tomato paste, kalamata olives, lemon, unsalted butter, breadcrumbs, parmigiano reggiano, fresh mint, fresh parsley, capellini

