One of her friends introduced Tiffany to Krispy Kale last year and she fell in love with it. I was amazed because she was never one to enjoy eating kale although Art and I really like it.
Tif made it tonight with sprinkles of Parmesan cheese. She didn't drizzle the olive oil on the kale. She's got a spray that she uses, and it works great to coat the kale more evenly.
I got this recipe from a website called Steamy Kitchen and it's really wonderful!
Ingredients:
I got this recipe from a website called Steamy Kitchen and it's really wonderful!
Ingredients:
4 giant handfuls of kale, torn into bite-sized pieces and tough stems removed (about 1/3 pound)
1-2 tablespoons olive oil
sea salt or kosher salt
1-2 tablespoons olive oil
sea salt or kosher salt
Directions:
1. Preheat oven to 350F. Line a baking sheet with parchment paper.
2. Place the kale leaves into a salad spinner and spin all of the water out of the kale. Dump the water and repeat one or two times more just to make sure that the kale is extra dizzy and dry. Use a towel to blot any extra water on the leaves. Place the kale on the baking sheet.
3. Drizzle olive oil over the kale leaves and use your hands to toss and coat the leaves. Bake in the oven for 12-20 minutes until leaves are crisp. Take a peek at the 12 minute mark - the timing all depends on how much olive oil you use. Just use a spatula or tongs to touch the leaves, if they are paper-thin crackly, the kale is done. If the leaves are still a bit soft, leave them in for another 2 minutes. Do not let the leaves turn brown (they'll be burnt and bitter) Remove from oven, sprinkle with salt and serve.
I made this once in Hawaii and it didn't come out as crispy as I would have liked it. I think it's because I salted it before I baked it. I'll have to try it again because it was perfectly crispy and light tonight!
I feel so healthy!
UPDATE (November 3, 2011) I tried making the Krispy Kale in Hawaii and couldn't get it to crisp. I finally dropped the temperature to 285 degrees and baked for about an hour. That did the trick. It was perfect! I don't know if it's because my daughter's oven in Illinois was gas whereas the oven in Hawaii is electric.
2. Place the kale leaves into a salad spinner and spin all of the water out of the kale. Dump the water and repeat one or two times more just to make sure that the kale is extra dizzy and dry. Use a towel to blot any extra water on the leaves. Place the kale on the baking sheet.
3. Drizzle olive oil over the kale leaves and use your hands to toss and coat the leaves. Bake in the oven for 12-20 minutes until leaves are crisp. Take a peek at the 12 minute mark - the timing all depends on how much olive oil you use. Just use a spatula or tongs to touch the leaves, if they are paper-thin crackly, the kale is done. If the leaves are still a bit soft, leave them in for another 2 minutes. Do not let the leaves turn brown (they'll be burnt and bitter) Remove from oven, sprinkle with salt and serve.
I made this once in Hawaii and it didn't come out as crispy as I would have liked it. I think it's because I salted it before I baked it. I'll have to try it again because it was perfectly crispy and light tonight!
I feel so healthy!
UPDATE (November 3, 2011) I tried making the Krispy Kale in Hawaii and couldn't get it to crisp. I finally dropped the temperature to 285 degrees and baked for about an hour. That did the trick. It was perfect! I don't know if it's because my daughter's oven in Illinois was gas whereas the oven in Hawaii is electric.
I'd never heard of Krispy Kale. It sounds delicious, so I'll give your recipe a try.
ReplyDeleteIt eat it steamed all the time, but I've never tried this. Thanks for the recipe, it sounds easy and delicious.
ReplyDeletenever tried kale but you almost persuade me to...lol!
ReplyDeleteMy husband loves this Kay, I've saved your recipe too. Thanks.
ReplyDeleteI like kale, but did NOT enjoy it baked!
ReplyDeleteInteresting recipe. I wonder if subjecting the Kale to oven heat destroys the vitamins? Dianne
ReplyDeleteInteresting recipe and wonderful "Steamy Kitchen" website. I've bookmarked it. This reminds me (just a tad) of what my husband loves to make, watercress tempura. Fried watercress takes on a different taste and texture.
ReplyDeleteL.
I've often thought about trying kale. Thanks to you I now have a recipe that I think we will like.
ReplyDeleteGlad you are fine after your fall. Definitely seek medical attention after such a fall. Most of the time it is an expensive waste of money...but if you actually had a bleed it can save your life.
Excellent idea for kale. The only way I knew to cook it was the Dutch way, with mashed potatoes and butter, not exactly madly healthy but very good.
ReplyDeleteThis sounds like a great finger-food. Lindy might even like it, if I save some aside with no salt on it for her.
Kay, Alberta, Canada
An Unfittie’s Guide to Adventurous Travel
Blessings....
ReplyDeleteI don't think i have ever had kale far less for crispy kale. hmmmmm, interesting. may give a try sometime.
thanks for sharing, stay blessed.
rhapsody
http://twitter.com/rhapsodyphoenix
Oooo, yummy! Yes, I do love kale. Jordyn makes a mean salad with it. I'll have to pass this recipe along to her, she's going to love this. Thanks for sharing this, Kay.
ReplyDelete