October 12, 2011

It's Not Easy Being Green

Crispy Kale Chips

I'm really enjoying the omelette I made just now. Just a nice, relaxed breakfast for dinner I guess, but what I am most excited about and completely savoring are the crispy, crunchy kale pieces I topped it with. I may even go as far as to say they are slightly addictive.

I made a batch of crispy kale a few days ago to bring on a weekend road trip, but kept a little at home for myself too. I've been adding a few large or small pieces to my lunches and dinners, like on top of the simple cannellini bean dish I had last night, but I really like what I am tasting now. The crackly kale mixed with some of the creamy yolk that's escaped its floppy, folded home is such an interesting flavor and texture combination. The ruffled, crumbly leaves really seem to rough up (enhance?) a generally flat (refined?) omelette, in both structure and form, but also in taste.

The crisped up kale keeps well too, or, if it does get soft or soggy, just place it back in the oven and crisp it up again. I do find that the key to a well-crisped batch of kale is starting with very dry leaves. I suggest washing the kale the night before and setting it out to dry, or if you are short on time, wash and dry with plenty of paper towels or a salad spinner to get the leaves and dry as possible.

It was a great road trip snack, but these could also be a substitute anytime crispy croutons, bacon pieces or nuts are called for. Or, if you simply want something different in place of the traditional potato chip, crispy kale chips could be something to try. (P.S. its also an easy way to eat your greens, too.)

Please pass on any creative crispy kale uses!

Crispy Kale Chips

*One or two large bags or bunches of kale, stems removed, broken into large or small pieces
*1-2 Tbsp. olive oil
*A good sprinkling of salt

Set the oven to 250 degrees. Put the kale in a large bowl and toss with the olive oil and salt. Spread out on a baking rack set over a baking sheet and bake for 25 minutes. Toss kale about halfway through baking. The kale will darken and shrink in size quite a bit.


Lauren said...

We love love LOVE crispy kale! I don't have an original way to eat it, but do have a favorite way to dry kale or any greens really. We rid ourselves of paper towels a few years ago in favor of these


It is so much more pleasing to dry greens or anything really with cloth rather than paper. Eat your greens while being green!

Audra Majocha said...

Lauren, THANK YOU for the tip on the flour sack towels. I do not use paper towels often (what really makes them so absorbent, anyway?) and really only use them to completely dry my meat and fish. No washer or dryer in my apartment, so never wanted stinky, fishy or meaty towels hanging around! Great idea, thank you!