Tuesday, January 26, 2010

Kale Crispies

My awesome business partner, Chris-Anna (a real live naturally thin girl!),  got me this t-shirt as a gift and  I couldn't be more proud to sport it!  Chris has been wondering lately why it took her so long to discover this magical vegetable.  Well, there's a dude in Vermont who wants to make sure everyone knows how tasty and healthy it is.  http://www.eatmorekale.com/ You too can join the movement!
Kale Crispies
Our friend Jill reports, "I am all about 'kale crispies'. Take the leaves off the hard stem. Drizzle olive oil and a pinch of kosher salt. Bake in a single layer at 350 for about 13 minutes. My kids beg for them--and i don't even have to dip them in chocolate."



10 comments:

Winnie said...

Love the t-shirt...and kale crispies!

Geri said...

Want the shirt.

And I'm gonna make some kale crispies ASAP!

Anonymous said...

jUst made the Kale Crispies. OMG! Delish!

Geri said...

Just made these. My carnivorous junk food-loving husband sucked down a whole plate of them! These are totally going in the rotation.

Wendy and Sophia said...

Kale is getting a lot of love these days. I'm going to be on the hunt for some more awesome kale recipes.

Geri said...

Here's a recipe from my CSA. We ate this a ton last summer (we get a *lot* of kale in CT...)

KALE AND GARLIC SCAPE PASTA
Ingredients:
- approximately 6 oz pasta
- 6 small garlic scapes, cut into 1/2 inch pieces

-1 bunch kale, stems removed and chopped into small pieces

-1 tsp chili flake
-coarse salt (about 1 tsp) and pepper (about 1/2 tsp)
-1/4 c white wine

-1/4 c walnuts, chopped and lightly toasted
-balsamic vinegar
Procedure:

1. Heat a pot of water for your pasta to boiling, and heat a large skillet over medium heat with olive oil to coat the bottom of the pan.

2. Add garlic scapes to the skillet and saute until the scapes just become tender and fragrant, about 5 minutes. Add chili flake, salt, and pepper, and cook for a minute more. By this time, your pot of water should be boiling, so add some salt and throw the pasta in,

3. Add kale to the skillet and stir to coat. Add the white wine and cover, turning heat to medium-low. Allow to cook for about 10 minutes in order to steam the kale. Turn heat to low.

4. Once the pasta is done, drain and add to the skillet along with the walnuts. Add a few splashes of balsamic vinegar and another generous drizzle of olive oil. Taste for seasoning and add more salt if needed.

Wendy and Sophia said...

Geri, that sounds delicious. Scapes are only available in Ohio the first week of the farmer's market. What other ingredient would you recommend for the rest of the year? I want to try this the next time kale is in my organic veggie share!

Geri said...

We only get scapes super-early in the summer as well. I've also made it with plain garlic and with scallions (for the green effect of the scapes.) Both good. I've changed up the nuts in it too, and I've added cheese a few times (goat or gorgonzola...just a sprinkling.) It's very forgiving and very versatile.

I think I've got to make this tomorrow, now...

chris-anna said...

One of my favorites is butternut squash and kale soup. It is soooo easy. I saute one big onion in a little olive oil until really soft (about 10-15 min). Add no msg chicken or veggie stock and cubed squash. (You can buy it frozen, peeled and sliced or whole). If you buy it whole, cook it in the micro or oven before cutting and peeling. Cook about 45 min until squash is soft. You can puree, half puree or leave chuncky. Then add kale in bite sized pieces and cook another 20 min or so until soft. You can season with salt and pepper, a little hot pepper, indian spices or really anything you favor.

J. Brinkman said...

oh my god i just sauteed some and i can't get enough of this vegatable! thank you wendy (and chris!!!)
and i shall have to try the crispies soon too!

 
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