Tuesday, November 4, 2014

Crispy Kale

Because of the chilly weather, we stayed inside the other day and watched a garden/cooking show on a PBS channel and the gardener/chef was making Crispy Kale.  It looked interesting and I was learning something new. So I thought that I would give it a try because it was rather simple to do.

I went out to the garden to check on my kale and they still had some growing to do but I picked a few leaves.  I also picked a few leaves of mustard greens and Japanese red mustard greens.  In addition, I also picked a few broccoli leaves to make a nice bouquet of garden greenery.

I really didn't need very much since the leaves had to be spread out in a single layer on the cookie sheet.

First I washed off the garden soil, drained, and dried the green leaves and then removed the thick stems and veins.  I dried the leaves thoroughly with a dish towel.

At this point, I drizzled the dried green leaves with Canola Oil (use Olive Oil, if you prefer) in a bowl and made sure that I had them all oiled.  I mixed some spices together: garlic salt and onion salt, cayenne, and paprika.  Go easy on the spices and go easy on the oil.  I should have used just salt and not too much of it either.  

On a cookie sheet, I spread out the leaves and made sure they didn't lay on top of each other.  I set the oven on 300 degrees F and let the greens bake for about 15 minutes or until crisp.

The greens came out crispy and brittle.  

My husband tasted some of them and he said that it wasn't the best thing that I had made in the kitchen.  He thought that I had used too much spice.  Hmm!  I have to think about making this again.  If you try it, let me know what you think.

Thank you for visiting my blog.

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