Wednesday, August 17, 2011
First, wash and dry the kale leaves. Then tear or cut the thick stems off and chop long leaves into smaller pieces.
Now that they are baked until crisp, you can do so many things! Instead of standing over the cookie sheet and eating them all myself, next time I want to crumble these up and stir in with some popcorn to up the nutritional value. I love gourmet popcorn!
Here is what I found out about buying and storing Kale:
BUYING - Kale should have a fresh green colour with moist, crisp, unwilted leaves. Young, small-leaved specimens are more tender; bigger leaves are well suited for use in soups.
STORING - Keep in a plastic bag in the fridge. Kale becomes increasingly bitter and strongly flavoured the longer it is kept and so is best eaten soon after buying.
One of my readers sent me this awesome tip:
"I really enjoy reading your blog posts. Just wanted to share something I tried recently. I found that seasoned kale chips go really well with grilled fish. If you haven’t tried kale chips before, they are so simple to make. I like to season mine with either smoked sea salt or kosher, black pepper and a tiny bit of malt vinegar. When you bake them, the texture is almost like dried leaves. It is a great balance for a delicate fish and a healthy boost! I also like to fry cilantro leaves in browned butter. Not quite as healthy but soooooooo good."
Ahh! I love that pairing idea, and we've been on such a fish eating frenzy around here that this is a perfect new twist on "Fish and Chips." Get it? Thanks Jessica, keep the ideas coming!