Written By Cynthia Annett-Hynes Recipes Apr 7, 2011 Crispy Kale SHARE VIA: Facebook Twitter PinterestI first came across this recipe in Betsy Block’s The Dinner Diaries (Algonquin Books, 2008). If you have ever tried to reconcile ethical and sustainable food choices with a household full of picky eaters, then you will enjoy the book, as well as this recipe. Everyone likes the texture of this kale – as Block writes, “this kale is crackly, crispy, and salty – what’s not to like?” You could even just call them “green chips”!1 head curly kale1 tbsp. extra virgin olive oilSalt and freshly ground pepper to tastePreheat oven to 350° F.Wash and dry kale. Trim any tough stems, then chop or tear into medium-sized pieces. Pour oil into a salad bowl, add kale pieces and toss to coat. Add salt and pepper to taste. Bake 12-15 minutes, giving the pan a shake every 3-4 minutes to avoid any charred bits.Once you’ve mastered these plain, it is easy enough to improvise variations, adding a minced garlic clove to the oil, or some ground cumin and coriander with the salt for spicier kale.In humid weather, the kale may lose its crunch quite quickly, so serve immediately, or just return to a hot oven for a few minutes to crisp it up again prior to serving.Serves 2-3 as a side dish or snack.RecipesSaladStarterVegetarian SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Bar / Recipes February 27, 2020 Kuma Bitters For those who can’t be bothered to finesse and monitor the blending process of the three-jar method written about in March| April’s Bar 101, here ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Books / Recipes / Review October 20, 2019 Cedar + Salt, Vancouver Island Recipes from Forest, Farm, Field and Sea It often surprises me how easy it can be to take for granted, or even forget, just how incredible this island is. Sometimes it is a visitor who helps ... Read More Appetizer / Recipes September 3, 2019 Sophie Fenlon’s Cervelle de Canut A lyonnaise cheese dip, literally translating to “silk worker’s brain” named after the “canuts” the silk workers of 19th century Lyon. ... Read More Main course / Recipes June 27, 2019 Sophie Fenlon’s Poulet au Vinigre A classic Lyonnaise dish, dating back centuries. Served with a tangy red wine vinegar reduction sauce and tons of fresh herbs. This is my twist on ... Read More Comments are closed.