Cooking with Kale

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December 28, 2010 by spielbee

 

Red Russian Kale freshly harvested

Kale, like other greens, can be juiced with carrots and pureed raw in fruit smoothies…and hardly tasted by children and the green-phobic.

Here’s a great recipe for kale chips from www.food-loves-wine.com. Follow Sara on Twitter too. http://twitter.com/#!/foodloveswine.

Tuscan Kale Chips

makes 48

Ingredients

  • 24 large Tuscan kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed
  • 2 tablespoons extra virgin olive oil

Directions

Pre-heat oven to 250 degrees.  Toss kale with oil in a large bowl.  Sprinkle with salt and pepper.  Arrange leaves in a single layer on baking sheets (this may require batches depending on the size of your oven and sheets).  Bake until crisp, about 30 minutes for flat leaves and 33 minutes for wrinkled leaves.  Transfer leaves to rack to cool.

Store in an airtight container until ready to serve.

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Erin Riley

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