ROASTED KALE
Roasted kale is a tasty, easy side dish! Baked until tender and crispy at the edges, it's quick to make and a total crowd pleaser.
Provided by Sonja Overhiser
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees Fahrenheit.
- Line a baking sheet with parchment paper (or two if you're doubling the recipe). Chop the kale. In a large bowl, mix the kale with the olive oil, garlic power, kosher salt, and black pepper. Place the kale leaves onto the baking sheet in a single layer.
- Place the baking sheet in the oven and roast for 5 minutes. Remove the tray, stir and roast another 2 minutes. Remove the tray one more time, stir, and roast 2 minutes more until wilted and crispy on the edges. Eat immediately, or you can refrigerate up to 1 week and add to meals throughout the week.
Nutrition Facts : Calories 74 calories, Sugar 1.9 g, Sodium 177.9 mg, Fat 4.3 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 8 g, Fiber 3.2 g, Protein 3.7 g, Cholesterol 0 mg
CRISPY KALE
Steps:
- In a large heavy pot (like a Dutch oven), heat 2 to 3 inches of oil to 350 degrees F.
- Thoroughly wash the kale and remove the stems. Tear the leaves up into large bite-size pieces and dry them, either in a salad spinner or on paper towels.
- Drop 5 to7 leaves in the hot oil at a time and fry until the kale is crisp and almost transparent, 60 to 90 seconds. Drain on a wire rack set over paper towels and season with kosher salt while hot.
- Fry the cilantro leaves for a couple of seconds and drain on the same wire rack. Season with a bit more salt. Serve it as a snack or side dish.
CRISPY KALE
Provided by Joan Nathan
Categories easy, quick, appetizer
Time 20m
Yield 6 to 8 servings as a finger food, snack or side dish
Number Of Ingredients 4
Steps:
- Preheat oven to 500 degrees. Meanwhile, flatten kale leaves and use the point of a knife to remove tough center ribs. Stack leaves and roll them together, then slice crosswise into chiffonade strips 1/4 inch to 1/2 inch wide.
- Place kale in a medium bowl. Toss with olive oil, garlic and salt, making sure leaves are well coated with oil. Spread evenly across a large baking sheet.
- Bake, tossing once or twice, until leaves are crispy but not burned, about 5 minutes. Serve as is as a finger food or snack, or top with poached eggs as a breakfast or lunch dish.
Nutrition Facts : @context http, Calories 84, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 7 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 149 milligrams, Sugar 1 gram, TransFat 0 grams
CRISPY ROASTED KALE
Steps:
- Preheat the oven to 350 degrees F. Arrange 3 oven racks evenly spaced in the oven.
- Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem. Tear large leaves in half. Place the kale in a large bowl of water and wash it well. Drain the kale and dry it in a salad spinner. Dry the bowl, and put the kale back in the bowl.
- Toss the kale with the olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Divide the kale among 3 sheet pans or roast them in batches. If you put too much kale on one pan, it will steam rather than roast and will never become crisp. Roast for 15 minutes, until crisp. Sprinkle with fleur de sel and serve hot.
CRISPY SPICED KALE
This was the result of a happy mistake. My intention was to make a pakora, a sort of kale fritter, but when I spooned my mixture into the hot oil it fell apart. What I got were irresistible, crispy, battered pieces of chopped kale. The spicy chips beat any kale chips I've ever made in the oven. Serve as a side dish or as a snack; I can't imagine children not liking this.
Provided by Martha Rose Shulman
Time 30m
Yield Serves 6 to 8
Number Of Ingredients 13
Steps:
- In a large bowl combine kale, scallions, spices and salt.
- In another bowl whisk together chickpea flour, cornstarch, salt and baking powder. Whisk in the sparkling water. Mixture should have consistency of thick cream. Scrape into bowl with kale mixture and combine thoroughly.
- Pour oil into a wok or wide saucepan to a depth of 3 inches and heat over medium-high heat to 360 to 375 degrees. Set up a sheet pan with a rack on it next to the pan. Cover the rack with a few layers of paper towels. Have a spider or deep fry skimmer handy for removing the kale from the oil.
- Take up the kale mixture by the heaped tablespoon and carefully slide into the hot oil. The mixture should break apart into small pieces. Fry until golden, which shouldn't take much more than a minute, using the spider to flip the pieces over or press them down into the oil once so that all of the batter gets crisped. Using the spider, remove from the oil, allowing excess oil to drip back into the pan, and drain on the towel-covered rack. Sprinkle with salt if desired. Allow to cool slightly and serve.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 13 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 208 milligrams, Sugar 2 grams, TransFat 0 grams
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