Last year, Katie was mad for baked kale. I remember her talking about how satisfying it was, crispy and salty. But I never attempted it, until this weekend. One of the food magazines had a recipe for it last month, which reminded me of Katie's then obsession (she was on Brussel sprouts last time I checked. And salmon, but has probably moved onto something else delicious by now.) and I decided to try it for myself.I think this is the perfect starter for cocktails, the one you are always looking for. There are always creamy dips or an array of cheeses, and a million different nuts to choose from. But sometimes you are looking for something to round those choices out, something green and light. This is the recipe. It surprises people and they will say, "It tastes like potato chips!" happily munching on a piece of kale. On a piece of kale!
The recipe itself is the essence of simplicity, the most difficult part being the removal of the ribs from the leaves. I simply place all of the washed, dried and rib-free leaves on a baking sheet and give them all a good spray of olive oil (you can buy Pam-style olive oil spray now, or you may have one of those fancy misters that does the trick) then a sprinkle of salt. Turn, repeat, then bake in a low over for about thirty minutes. Delicious and good for you. You could also add some spices to the salt, perhaps a little red pepper or cayenne? A little lemon would also be nice.
Recipe: Kentucky Fried Kale in your Easy Bake Oven
1 bunch of kale (curly, Tuscan or otherwise)
olive oil (preferably in a spray can)
coarse sea salt
- Preheat oven 250 degrees.
- Wash and dry the kale, then cut each piece down the middle, removing the ribs.
- Place the kale on a baking sheet, lined with parchment paper for easy clean up.
- Spray lightly with olive oil and sprinkle with salt. Flip the leaves and repeat.
- Bake for 30-33 minutes, until light and crispy.