Monday, November 30, 2009

Krispy Kale

See what I did up there? I had to give this blog entry a jazzy name to make it sound more appealing because kale is not known as a fun food. But it is a superfood, owing to the fact that it’s naturally blessed with nutrients and health-promoting properties.
Not to sound like a cereal box, but a 1-cup serving contains almost double the amount of vitamin A you’d need in a day, 88% of your daily vitamin C, plus a goodly amount of manganese and fiber. Still, I swear, when tossed with a bit of fruity olive oil, good salt and pepper and some chili flakes, it tastes just like earthy, airy potato chips – way better than even ketchup flavour. Try this recipe once and tell me I’m wrong. I know you won’t because I know I’m right. Because I’m never wrong.
Especially when it comes to krispy kale.

Oven roasted crispy kale
Wash kale well and remove leaves from stems. Dry very well. Preheat oven to 350 degrees. Toss leaves in some olive oil (about a tbsp), add a good pinch of salt, some chili flakes and pepper, toss again and spread leaves evenly on an oiled baking sheet (you may need to do this in two shifts). Roast for 7 minutes, toss around and roast for about 10 minutes more, or until crisp. If still not crisp, spread them out some more and roast longer still – you just need to get all of the moisture out of there (maybe your bunch is extra big, maybe you didn’t dry it as well as you could have, maybe the pan is too crowded?) Like spinach, it shrinks down to almost nothing, so eating it all in one sitting shouldn't be a problem. (Note: It doesn’t stay crispy in the fridge.)


megan carroll said...

I probably would have looked at the post even without the jazzy title... I just like Kale that much. But I don't cook it often (even though I love it braised). Sadly much of what I get in my harvest box goes soft and wilts in the fridge before it gets eaten. This is the recipe that may just change my families attitude towards it. Thanks.

Amy said...

If I've got to make it crispy to have them try it, so be it.

Anonymous said...

Hi Amy,
Just read your post on vincent stufano's salmon- could you please tell me where to buy cedar paper- ive never heard of it.


Amy said...

Hi Denise, I received a bunch of emails like yours today. I've asked the chef and he gets them here: