Seamus Mullens Crispy Tuscan Kale Food
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.
KALE CRISPS WITH SEA SALT AND LEMON
At the Blue Hill at Stone Barns farm, Tuscan kale is picked when it's young. The leaves are tender enough that they can be roasted and eaten whole. This likely won't be the case with most kale found at farm stands and in grocery stores, so we recommend slicing the leaves into ribbons.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 50m
Yield Serves 12 to 15
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees. Toss kale with oil, and spread in a single layer on each of 2 rimmed baking sheets. Bake, tossing kale and rotating sheets halfway through, until crisp, about 15 minutes. Let cool on sheets. Sprinkle with lemon zest and salt, and toss to coat.
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- 1. Preheat the grill to high or build a small fire in a charcoal grill. In a large mixing bowl, combine the olive oil, vinegar, garlic, and lemon zest and juice and mix well. Add the kale leaves. Season with salt and pepper and gently toss until kale is evenly coated.
- 2. When the grill is hot, carefully lay the kale leaves, as many as will fit, side-by-side in a single layer on the grill. In about 2 minutes the leaves will crisp. Turn them and grill on the other side for another 1–2 minutes. Repeat with the rest of the leaves.
- 3. Pile the grilled kale leaves in a big stack on a large platter or cutting board and serve them up.
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