I was catching up on my email this morning and noticed the Julie Morley gave my blog a nice shout out in her weekly Elizabeth Ministry message. I just finished updating this recipe for the Sauganash Sounds (it will be published on May 18th). One of the biggest changes is using grapeseed oil instead of olive oil, a tip I learned at an Elizabeth Ministry seminar. I hope you enjoy this recipe as much as my family does!
I’d love to tell you that my passion for cooking has led me to raise four healthy kids who will eat anything I put in front of them. It would be nice to write about how my children are eager to try to any recipe and that they rush through the door excited to try to latest stew full of spices and vegetables.
Thankfully, I do have four healthy children. My oldest is game to try just about anything. The younger three would prefer that their food not touch – stew is definitely out for now as a popular dinner choice. Ketchup is on the table for every meal (my son will even dip my homemade pizza in a pile of ketchup). I still cook almost every night. My meals are delicious, but are often met by a groan from at least one of the kids. I’m fairly certain it is payback for all the times my mother made one of her nightly, fabulous home cooked meals only to hear us say unenthusiastically “Are those onions? Do we have to eat it?” At least she served Hungry Man biscuits on the side.
One of my kids is an extremely picky eater. People have said, “If she’s hungry, she’ll eat.” Not my girl. She would rather starve (or at least go to bed very hungry) than eat something she doesn’t like. Dinner time can be rough in our house. We're both stubborn.
A few summers ago, my friend and neighbor Kathleen was the drop sight for the CSA Simply Wisconsin. Every Tuesday, we picked up a box of fresh vegetables from her house. When we got kale, I remembered a recipe I had seen in the NY Times for kale that was cooked in the oven until it crisped up like a potato chip. Their recipe called for garlic, which I leave out. The first time I made it, my picky daughter ate half the batch. She asks for it on a regular basis. Salty and crispy work for her – if it gets her to eat kale, that is fine with me.
Here are a few tips for this recipe:
The original recipe called for extra virgin olive oil, but I now I usually use grapeseed oil. This healthy oil has a neutral flavor and a high smoke point, making it a good choice not only for these chips but any high heat cooking.
I’ve made this recipe with different varieties of kale, but the large, flat leaves of Lacinato kale work best (Mariano’s usually has the best price for organic).
If you find your kale has wilted after sitting in the refrigerator for a few days, place the stems in a glass of water for a couple of hours to perk the leaves back up.
Make sure that the kale is in a single layer. If it is bunched together, the kale will steam instead of roasting and it will not get crisp.
Check the kale after 5 minutes. If it is not completely dried out, toss it, then cook for another minute. Check again. Sometimes, mine takes up to 7 minutes. Remember that ovens vary. What are you looking for is for all of the leaves to be dried and crispy.
The full recipe is available at the end of the post.
Rinse and dry 1 bunch of kale.
Remove the tough, center rib of the kale, cutting about 3/4 of the way up the stem. You can also just tear the leaves, peeling them them back from the tough stem.
Cut leaves into strips, about one inch wide. You do not need to cut the long strips at the end of the leaf (where the rib was removed).
Transfer kale to a serving dish and enjoy.
Adapted from the NY Times Article
- 1 bunch of kale, preferably Lacinato kale
- 1 tablespoon olive or grapeseed oil
- 1/4 to 1/2 teaspoon sea salt (they will be pretty salty with 1/2 teaspoon)
- 1/4 teaspoon freshly ground black pepper (a few grinds of the pepper mill)
Preheat oven to 500 degrees.
Cut out the tough center rib from each leaf, going about 3/4 of the way up the leaf. Cut each leaf into strips about one inch wide. You can also tear the kale into pieces. Just peel it back from the tough stem.
Place kale in a large bowl. Toss with oil, rubbing it into the leaves. Sprinkle with salt and pepper, then toss again. Spread in a single layer on two large rimmed baking sheets (or bake in batches - that is what I do so I don't have to wash two pans).
Bake for 5 minutes. Check to see if the leaves are crispy. If they are not, toss, then cook for another minute. Check again and cook for one more minute if needed.