Kale is probably my favorite green. I'm looking forward to seeing what the rest of you have for these. We fall back on kale chips pretty often, but also steam it, eat it raw in a salad with grapefruit or other citrus fruit, or braised in chicken stock.
My favorite thing to do with raw kale: Remove the stems and rip the leaves into manageable pieces. Drizzle with olive oil and massage until the kale starts to soften. Add half an avocado and massage again. Sprinkle with some salt and lemon juice to taste, and you're ready to go. So, so good.
ReplyDeleteWhat's your kale chip method? I can never seem to get them to stay crispy.
I was gonna ask about kale chips as well, never tried it before, gonna give it a shot tonight but I'd be interested to know if someone has any good tips
ReplyDeleteFor our kale chips, we rip the leaves from the tougher part of the stem, the thinner stem closer to the tips are fine, throwing them onto a baking sheet and drizzling with olive oil salt and pepper. Then I just swirl everything around for a bit with my hand so that most of the leaves have a little bit of everything on them. Once everything is coated I spread them out into a single layer, we’ll crowd it up to the point where the ends are overlapping, but not much more than that or the baking is uneven. We bake them between 300 and 325 for about 10-15 minutes. We’ll make a quick check on them around 10 minutes and judge about how much longer they need. Ours stay crispy for at least the meal we’re having them with, though I can’t guarantee how they work as leftovers since between Jess, me and Lilly we’ve never ended up with any. My guess is they wouldn’t hold their crunch in the fridge. We’ve tried some additional seasonings like red pepper flakes, garlic powder, onion powder, but usually just come back to simply S&P. It works with any kale, lacinato (dinosaur) kale is our favorite to use because of the texture.
ReplyDelete300 for just over 10 minutes ended up being perfect for us. These are addicting!!
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