While I may just throw some whole Kale leaves into a tortilla or pita wrap with some hummus, tomatoes and red onion, I know some people need to get used to the slightly bitter taste of this super green. The recipe below does that, turning kale leaves into crispy, salty, melt in your mouth goodness that works as a side or as an appetizer (One of my favorite restaurants in Colorado serves them as a bar snack.) But first a little bit about Kale – Kale is a member of the broccoli family but as a leaf it more resembles collared greens (the same family) and is one of the hardiest leaves out there. There are believed to be anti –oxidant properties in Kale as well as anti-inflamatory properties. The New York Times just published a Kale recipe last Wednesday in a hearty bean soup so I have added that link below as well.
Kale “Chips”
One bunch of kale, olive oil, a couple of teaspoons of good sea salt
Preheat an oven to 375 degrees. Wash the Kale and break off good size chunks of leaves away from thick stem, dry them pretty thoroughly. Wash your hands well and dry them, then pour a little bit of olive oil into your palm and grab a Kale leaf and using your hands, thinly coat both sides of the leaf with olive oil. Then put the leaf down flat onto a baking sheet lined with parchment paper. Repeat this until the baking sheet is full, try not to overlap. Then sprinkle some good sea salt over the tops of the kale. Put the Kale in the oven for about 10-15 minutes, or until crispy but not burned. Take out of the oven and let cool for a couple of minutes then enjoy or store in an airtight container for up to three or four days!
http://www.nytimes.com/2010/03/03/dining/10vege.html?scp=1&sq=temporary%20vegetarian&st=cse
No comments:
Post a Comment