Image via Wikipedia Whenever I see dark green leaves I envision Popeye and a can of over-cooked spinach. Even though, I have watched the television chefs use leafy greens quite a few times, I just can't get past Popeye. But when hubby and I browsed the produce aisles recently, we ran into some kale. I thought for a buck, why not?
After some internet research, I learned that collard greens and kale are not the same thing. I had planned on cooking the kale with bacon, onion and garlic to see how they would pick up the flavor. However, when I started searching for tips and recipes I found another way to do kale that was even easier - Kale chips. It was an interesting experiment and they in no way resembled the soggy spinach of my youth.
The biggest tip I can pass on is to spread the kale into a single layer so it's not overlapping, so it will be crispy. When they overlap, they create steam which leads to soggy results. Like I said, it was interesting.
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After some internet research, I learned that collard greens and kale are not the same thing. I had planned on cooking the kale with bacon, onion and garlic to see how they would pick up the flavor. However, when I started searching for tips and recipes I found another way to do kale that was even easier - Kale chips. It was an interesting experiment and they in no way resembled the soggy spinach of my youth.
The biggest tip I can pass on is to spread the kale into a single layer so it's not overlapping, so it will be crispy. When they overlap, they create steam which leads to soggy results. Like I said, it was interesting.
Kale Chips
1/2 bag packaged Kale from produce section
1 T. olive oil
2 cloves garlic, finely minced
Kosher salt and freshly ground black pepper
Squeeze of lemon juice
Preheat oven to 425. Spray two rimmed baking sheets. Divide kale on baking sheets, drizzle with oil and sprinkle with salt and pepper. Add garlic and a squeeze of lemon juice. Toss or stir to combine. Spread kale out on baking pans, trying not to overlap the leaves.
Bake in 350 oven for 15-20 minutes until crispy.
Note - don't use Cajun basting spray for cooking spray, it's too salty.
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