I admit, this is essentially a re-posting of a recipe. However, one of the three ingredients is slightly different. I make
crunchy kale a lot, with curly leafed kale, and the other day, I bought some flat-leaved kale. It has all sorts of other names, like Tuscan kale, dinosaur kale, whatever, it has flat leaves. We had it twice in a row, the first time we left it in big leaves, and that was basically impossible to eat. So the second time, I chopped it up into bite-sized pieces first, and then I tossed it with olive oil and salt and baked it, and it was awesome. I think this method of cooking works better with the Tuscan kale than with the curly-leaved kale, because it crisps up while staying green, unlike the curly kale which tends to be
either green
or crispy. It just turns slightly brown. This stuff was good though. I'll be getting this kind of kale in the future - provided it stays as cheap as the other kind.
Kale chips1 bunch of flat-leaved (Tuscan) kale
~1-2 tbs olive oil
sprinkling of salt
Preheat your oven to 350F. Take the kale leaves off their stems, rinse them, and chop them into bite-sized pieces. Toss these pieces with olive oil in a bowl - don't use too much olive oil, I found that these had a tendency to feel oily the first time we made them (when we used much more olive oil). Sprinkle some kosher salt on the leaves, toss that around, and then spread them in a loose layer in 2-3 baking sheets. Bake for 7-15 minutes. You should hear them crackling as the water dries up. Take them out after 8 minutes or so, just to check the progress and maybe stir them around. They're done once they feel crispy - not floppy anymore.
Enjoy!
3 comments:
This recipe sounds lovely. Will try it. By chance, have you ever tried this technique with collard greens? Would you have interesting recipes for collards. Any suggestions welcomed!
Sharon
I've never actually cooked collard greens. I don't know if they're in the same plant family, I know that all the brassicacae plants (broccoli, brussels sprouts, kale) tend to crisp up nicely in the oven.
Sharon--Collards turn out great in a slow cooker. Just google slow cooker collards for recipes. If you want them to be vegetarian omit the usual ham ingredient and add mesquite smoked salt at the end to taste.
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