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.
