What do you do with an over abundance of kale?
I just can't do it yet. I just can't leave my old blogging home. Part of it is nostalgia and my gratitute for you guys! The other part is that I really don't have a good command of the new website and quite frankly it looks boring. So I will stay here a little longer. I hope you stay with me!
Kale is the new beef right? Well I thought I'd totally kale out. This is my kind of Trio! I had three different types of kale, so I thought I'd try three different cooking methods.
Salad
Lacinto Kale (recipe still in the works). This salad shows great promise, but I wasn't totally happy with the dressing flavor combo, so I will keep working on this and post it another time.
Saute
1/2 onion, thinly sliced
3 teaspoons olive oil separated
1 1/2 teaspoons brown sugar
1 bunch Red Russian Kale, de-stemmed and ripped into bite sized pieces
2 teaspoon Braggs or low sodium soy or tamari
1 tablespoon fresh lemon juice
salt and pepper to taste
In an 8 or 10 inch non stick pan or iron skillet over medium low heat add 1 1/2 teaspoons olive oil. Add onions and sprinkle with brown sugar. Cook for about 20 minutes until onions are beautifully caramelized. Set aside in a small bowl. In the same skillet add remaining oil and kale. Saute kale for 5-7 minutes tossing frequently until the volume decreases by about 1/2. Add Braggs or low sodium soy and lemon juice. Add caramalized onions back to the pan. Saute for about 5 more minutes, until kale is soft but not mushy. Salt and pepper to taste.
In an 8 or 10 inch non stick pan or iron skillet over medium low heat add 1 1/2 teaspoons olive oil. Add onions and sprinkle with brown sugar. Cook for about 20 minutes until onions are beautifully caramelized. Set aside in a small bowl. In the same skillet add remaining oil and kale. Saute kale for 5-7 minutes tossing frequently until the volume decreases by about 1/2. Add Braggs or low sodium soy and lemon juice. Add caramalized onions back to the pan. Saute for about 5 more minutes, until kale is soft but not mushy. Salt and pepper to taste.
Chips
1 large bunch curly green kale
1 tablespoon plus 1 teaspoon nutritional yeast
2 teaspoons Penzey's Northwoods seasoning or use your favorite low salt seasoning
1 scant tablespoon olive oil
Heat oven to 350.
Wash kale. De-stem and dry leaves. Rip into good sized pieces as they will shrink down quite a bit when baking. In a very large bowl place kale. Drizzle with olive oil and stir until well coated. Toss in nutritional yeast and Penzey's Northwoods Seasoning. Toss well making sure to get seasoning on all of the leaves.
On two cookie sheets, spread the seasoned kale leaves in a single layer. This is important or they will not crisp. Bake for 10 minutes. Turn leaves over and cook for 10 more minutes. It is a good idea to check the kale at about 7 minutes. They can crisp and burn quickly. The baking time can vary depending on the moisture content of the leaves.
Pull out of the oven. Let cool for 10 minutes or longer if you wish. Eat immediately. They will keep in an airtight container for about a day...if they last that long!
kale chips are my FAVORITE! oh my gosh yum, i make them almost every day! thanks for sharing!
ReplyDeleteI need to make them more often. I love them too!
ReplyDeleteI don't get kale chips. They just don't do it for me. But that saute looks amazing!
ReplyDeleteIt's so sad that during summer the only kale I can get hold of is fruzen and finely chopped. So no kale chips for me.
ReplyDeleteTami - they do have a distinctive taste and texture. I am a sucker for salty crunchy things. Mihl - that is very sad. We are lucky enough to get pretty nice fresh kale all year around.
ReplyDelete