CRISPY OVEN-ROASTED KALE
Bake this Crispy Oven-Roasted Kale recipe from Food Network. With extra virgin olive oil, lime, Parmesan cheese and salt, it's a no-fuss veggie side.
Provided by Food Network
Categories side-dish
Time 30m
Yield about 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 250 degrees F.
- In a large bowl, toss the kale with the olive oil and a few pinches of salt. Spread out the kale on a large baking sheet; the kale can be piled up a bit. Bake until a little crispy on the edges but still tender, about 20 minutes.
- Remove the kale from the oven. Squeeze lime juice over the top, grate some Parmesan and serve warm.
CRISPY KALE "CHIPS"
Make your own crispy kale chips at home, thanks to Melissa d'Arabian from Ten Dollar Dinners on Food Network.
Provided by Melissa d'Arabian : Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 275 degrees F.
- Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.
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
Found this recipe on the internet while looking for vegetable recipes for picky eaters. I haven't tried it yet, but it had great reviews with success stories@
Provided by Flipflop302
Categories Lunch/Snacks
Time 25m
Yield 6-8 cups
Number Of Ingredients 4
Steps:
- Place a rack on the lowest shelf of your oven. Preheat to 350 degrees F.
- Spread kale out on a sturdy baking sheet. Drizzle with olive oil and apple cider vinegar. Toss to coat completely.
- Place on the lowest rack of the oven and bake for 10 minutes.
- Remove from oven and stir so that kale can get crispy all over.
- Bake another 8 -12 minutes or until kale is crispy. It should be just lightly browned and crispy to the touch.
- If kale still bends, rather than crackles, when you touch it, it isn't done yet. Return it to the oven. Turn down the heat if it is getting too brown. Continue cooking until crispy.
- Remove from oven, and sprinkle with sea salt (Maldon sea salt makes it taste fantastic) and serve immediately.
Nutrition Facts : Calories 73.5, Fat 5, SaturatedFat 0.7, Sodium 222.7, Carbohydrate 6.7, Fiber 1.3, Protein 2.2
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 TUSCAN KALE
Provided by Anne Burrell
Time 40m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 250 degrees F.
- Remove the tough lower stems of the kale. Toss the kale generously with olive oil, salt and crushed red pepper.
- Lay the dressed leaves in a single layer on a sheet tray (use more than one if you need to!) and place in the oven. Roast the kale or until the leaves are crispy, 30 to 35 minutes.
- Serve 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 KALE
Make and share this Crispy Kale recipe from Food.com.
Provided by Yoga Booty
Categories Lunch/Snacks
Time 17m
Yield 1 serving, 1 serving(s)
Number Of Ingredients 3
Steps:
- Toss ingrediants together.
- spread in an even layer on a large wire rack on top of a large baking pan.
- bake 350 degrees for 15 min.
Nutrition Facts : Calories 173.8, Fat 6.4, SaturatedFat 0.9, Sodium 551.4, Carbohydrate 26.8, Fiber 5.4, Protein 8.8
CRISPY EVERYTHING KALE CHIPS
Kale a Super-food that your Children will eat as a snack or a side. Or the Guys to enjoy as chips during the game. If you have leftovers try them tossed in a salad, soup, pasta, rice, in a sandwich..... One cup of raw kale contains 15% of the recommended daily value of calcium and Vitamin B6, 40% of the magnesium, 180% of the Vitamin A, 200% of the Vitamin C and a whopping 1020% of the Vitamin K. Also loaded with sulfur containing phytonutrients which have been shown to protect against many kinds of cancer. So don't just garnish with it! It does your body GREAT!
Provided by Rita1652
Categories Greens
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 and place rack on lower level in oven.
- Mix the optional dry ingredients together. Mix and match to your likings or use all of them.
- Toss the kale, garlic with oil to coat then sprinkle dry ingredients over to coat evenly.
- Spread onto a baking sheet, and bake for approximately 15 minutes or until crispy and brown around the edges. Stirring 1/2 way through. If not crispy cook 5 more minutes till edges are lightly browned.
CRISPY CHRISTMAS KALE
Add crispy kale to your Christmas dinner for a simple side dish that's full of festive flavours. It's made with cinnamon, cloves, star anise and an orange dressing
Provided by Good Food team
Categories Side dish
Time 30m
Number Of Ingredients 11
Steps:
- Heat the oven to 190C/170C fan/gas 5 and line two baking sheets with baking parchment. Put the kale in a large bowl and toss with the oil, garlic, cloves, star anise, cinnamon and plenty of seasoning. Spread the kale mixture over the prepared sheets in a single layer, then roast for 15-20 mins, tossing halfway through, until the leaves are crisp and any stalks are tender - keep a close eye on the kale, as it can catch quite quickly. Leave to cool.
- Meanwhile, make the dressing. Whisk the orange zest and juice, vinegar and oil together, then stir in the chestnuts and sultanas. Toss the dressing with the kale and serve.
Nutrition Facts : Calories 193 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.07 milligram of sodium
SPICED KALE CRISPS
Swap out greasy potato crisps for this baked kale snack - drizzle with oil and sprinkle with ras el hanout before popping in the oven
Provided by Emily Kydd
Categories Snack
Time 25m
Yield Serves 4-6 as a snack
Number Of Ingredients 3
Steps:
- Heat oven to 150C/130C fan/gas 2 and line 2 baking trays with baking parchment. Wash the kale and dry thoroughly. Place in a large bowl, tearing any large leaves into smaller pieces. Drizzle over the oil, then massage into the kale. Sprinkle over the ras el hanout and some sea salt, mix well, then tip onto the trays and spread out in a single layer. Bake for 18-22 mins or until crisp but still green, then leave to cool for a few mins.
Nutrition Facts : Calories 22 calories, Fat 1 grams fat, Carbohydrate 2 grams carbohydrates, Protein 1 grams protein, Sodium 0.1 milligram of sodium
SOBA NOODLES WITH CRISPY KALE
Nutritional yeast acts like a vegan version of parm here, adding a hit of umami flavor that plays well with bitter kale and earthy buckwheat noodles.
Provided by Heidi Swanson
Categories Bon Appétit Dinner Kale Vegetarian Dairy Free Healthy Quick and Healthy Lunch Soy Sauce Honey Peanut Free
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place racks in upper and lower thirds of oven and preheat to 375°F. Toss kale, coconut, nutritional yeast, 1/2 tsp. salt, and 2 Tbsp. olive oil in a large bowl to coat. Divide mixture evenly between 2 rimmed baking sheets and roast, tossing and rotating baking sheets halfway through, until kale is crisp and coconut is golden brown, 15-20 minutes.
- While kale is roasting, cook noodles in a large pot of boiling water according to package directions. Drain and rinse under cold running water. Shake off any residual water and place noodles in a clean large bowl.
- Combine tahini, soy sauce, honey, 2 tsp. sesame oil, 1/2 tsp. red pepper flakes, and remaining 1/2 cup olive oil in a small bowl. Finely grate zest from lime directly into bowl; halve lime and squeeze in juice (about 2 Tbsp.). Whisk dressing until smooth, then pour about half of it over noodles; toss to coat.
- Add half of kale mixture to noodles and toss to incorporate. Drizzle in more dressing as needed, tossing until noodles are creamy; season with salt. Pile remaining kale on top. Drizzle with additional sesame oil and sprinkle with more red pepper flakes.
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