Thursday, June 28, 2012

Baked Kale.

When the Hawthornes returned home from our vacay,
I found that last season's kale had self-seeded 
and I had a whole slew of new kale plants in the garden.

Usually, I like to cook my greens down,
but every now and then,
I want crispy, salty Green Chips.

Here's what you do:
Gather your greens.
Remove tough center ribs.
Wash leaves well.
Place on towels and let DRY COMPLETELY.
No moisture on the leaves, whatsoever.

we're going for crisp here.
Not soggy.

Also do NOT salt the leaves before baking.
Salting brings out moisture.

Place totally dried, unsalted leaves on 
an oiled baking sheet.

Dredge the leaves in the oil,
coating both sides.

I'm using Bertolli Extra Light Olive Oil.

Bake at 300 degrees
until leaves are crisp -
about 20 minutes.

Sprinkle with sea salt.
I used a pink Himalayan sea salt.

These are addictive.

I think I'll try spinach next.


Lea said...

I made some crispy kale earlier this summer. We were kind of "meh" about it. I mean, it was nice and salty so that was YUM. I think the issue is that we don't LOVE leafy greens. Need to work on that.

Rosie Hawthorne said...

I love me some greens, Lea.

Lea said...

Maybe it's a Mason/Dixon line thing? Greens are just not that popular around here. Unless you get a CSA share, then you learn to eat them!

Rosie Hawthorne said...

Lea, I guess it does make a difference when you can walk out in the garden and pick it any time you want.