http://www.fiftybucksaweek.com/2009/09/23/kale-its-the-new-zucchini/ Three writers. Three cities. One culinary experiment. Mon, 06 Sep 2010 06:13:46 +0000 http://wordpress.org/?v=2.7.1 hourly 1 http://www.fiftybucksaweek.com/2009/09/23/kale-its-the-new-zucchini/comment-page-1/#comment-608 emily Thu, 24 Sep 2009 19:20:58 +0000 http://www.fiftybucksaweek.com/?p=1144#comment-608 Kale is my favorite green! Too bad you can't send some my way... Kale is my favorite green! Too bad you can’t send some my way…

]]> http://www.fiftybucksaweek.com/2009/09/23/kale-its-the-new-zucchini/comment-page-1/#comment-605 Heidi Thu, 24 Sep 2009 01:18:49 +0000 http://www.fiftybucksaweek.com/?p=1144#comment-605 I've used Tuscan, curly and Russian, and I prefer the Russian for this as it is a little thinner. I wash it, spin it dry (repeatedly), then tear it into largeish pieces (they will shrink substantially as they bake) and leave it to dry on a towel for an hour or so. You want it REALLY dry. Preheat your oven to 400. Spread the kale in a single layer on as many sheets as it takes. Spray with olive or canola oil (I prefer the olive), flip and spray again. (Note: tossing it in oil didn't work for me - too unevenly coated.) Sprinkle lightly with salt (I use popcorn salt) and bake. I start at 10 minutes, testing and removing pieces as they get crisp. The slightly thicker/larger pieces will obviously take longer. Sprinkle with more salt if desired, but be warned - it is very easy to oversalt kale. And I'm saying this as a recently pregnant, salty-crunchy person, so go easy to start. Enjoy!! I’ve used Tuscan, curly and Russian, and I prefer the Russian for this as it is a little thinner. I wash it, spin it dry (repeatedly), then tear it into largeish pieces (they will shrink substantially as they bake) and leave it to dry on a towel for an hour or so. You want it REALLY dry. Preheat your oven to 400. Spread the kale in a single layer on as many sheets as it takes. Spray with olive or canola oil (I prefer the olive), flip and spray again. (Note: tossing it in oil didn’t work for me - too unevenly coated.) Sprinkle lightly with salt (I use popcorn salt) and bake. I start at 10 minutes, testing and removing pieces as they get crisp. The slightly thicker/larger pieces will obviously take longer. Sprinkle with more salt if desired, but be warned - it is very easy to oversalt kale. And I’m saying this as a recently pregnant, salty-crunchy person, so go easy to start. Enjoy!!

]]> http://www.fiftybucksaweek.com/2009/09/23/kale-its-the-new-zucchini/comment-page-1/#comment-604 Marilyn Thu, 24 Sep 2009 00:33:36 +0000 http://www.fiftybucksaweek.com/?p=1144#comment-604 My husband made these and they were really good: Tuscan Kale - wash and dry really well Lightly olive oil dust with salt and pepper - optional chile flakes Bake about 20 minutes at 250 or until crisp. We didn't do this, but they might also be good dusted with some Parmesan... My husband made these and they were really good:
Tuscan Kale - wash and dry really well
Lightly olive oil
dust with salt and pepper - optional chile flakes
Bake about 20 minutes at 250 or until crisp. We didn’t do this, but they might also be good dusted with some Parmesan…

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