We’ve an overabundance of kale right now, what with the unusual June rain we’ve been experiencing in the Bay Area. Our community garden plot has been thriving! That’s good: we’ve been harvesting it weekly and even giving some of the produce away. But it has created a confusing problem, too: what to do with all the kale? We never anticipated ever being this successful! A funny problem, indeed.
So I’ve been surfing the ‘net in search of kale recipes. Kale chips are everywhere in the digital-universe, though we’ve never had them. All you do is toss the fresh greens with some olive oil and salt—I added a pinch of cayenne for good measure, and roast them. Easy.
These looked and even tasted a bit like nori, the dried seaweed used for sushi, when they were done. That was a surprise. The chips had that oceanic flavor though also tasted intensely of kale. Mmmmm.
dinosaur kale chips*
1 bunch of dinosaur kale or similar greens, cleaned, large stems removed, cut into large bite-sized pieces
1 tbsp olive oil
Kosher salt to taste
Pre-heat oven to 300F.
Toss kale with salt, olive oil and cayenne. Spread leaves on baking sheets covered with wax paper, being sure to keep them from touching as much as possible.
Roast for about 20 minutes until the edges look crisp.
Remove from oven and enjoy.
*I know that there are other names for this type of kale: Tuscan kale or Lacinato are two. I like the common name best, “dinosaur,” because it sounds so fierce.