Friday, July 23, 2010
When I went to let him out I noticed something else, for the first time the upstairs hallway was dark. Not black, but dark enough that I debated turning on the light. This paired with the fact that I made my first batch of jam last week (cloudberry vanilla bean), and have a serious date with a blueberry patch this weekend makes me feel as though my summer is already coming to a close. I’m already looking at recipes for hearty fall soups and have grown tired of summer salad greens. I was happy to finally find some darker, beefier greens at the Farmer’s Market last week. I have been waiting for nearly a year to make Kale Chips and finally had my chance. I know I am a little late on the bandwagon, but if you still haven’t tried Kale Chips I recommend you give them a try soon. I used regular Kale, but next time I will try the heartier Dinosaur Kale. They almost seemed too delicate. I like a little heartier chip.
adapted from Bankside and Smitten Kitchen
1 bunch kale
1-3 teaspoons olive oil
Sea salt, to taste
Preheat oven to 300°F. Trim away the center ribs of the kale, wash and dry well. I used my salad spinner and then tossed the kale in a dish towel to get it super dry. Cut into large pieces, toss with olive oil in a bowl one teaspoon at a time until coated, then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet, you can use parchment for easier clean up, but it is not necessary. Bake for 20 minutes, or until crisp.
Labels: sides sauces etc