Friday, July 10, 2009
My friend Danielle and her family were going out of town for a couple of weeks and in the midst of all of the backing and scheduling, she realized that she had a fridge full of fresh fruits and veggies. She hated to toss them, and could only eat so much - so she put out a call to her friends to come on over and grab a bag of organic farm produce as well as garden-variety grocery store goods.
My grab bag included a beautiful bunch of Tuscan a.k.a.Dino Kale. I knew that Mr. Meat & Potatoes and Young Master Picky would be less than inclined to eat it no matter what I did to it. but that the Gourmet Gals of the book club would love a to nibble on a basket of Kale Krisps.
These earthy little snacks have are great with cocktails, and have pleasantly bitter aftertaste. Don't be alarmed when they crackle loudly in the oven, or fill the house with a smell similar to cooked Brussels sprouts.
1 head Tuscan or dino kale, washed and cut into tortilla-chip-sized pieces (the stems are a little chewy, but tasty - go ahead and use 'em)
½ tablespoon balsamic vinegar
2 tablespoons olive oil
salt and pepper
Preheat oven to 300°F.
Place the kale pieces in a bowl and drizzle with vinegar and olive oil.
Turn the leaves a couple of times to coat. Sprinkle with salt and pepper.
Arrange leaves in single layer on 2 large baking sheets.
Bake until crisp, about 30–35 minutes, tossing halfway through cooking time and turning down the heat down if they get too brown before they get crisp.
Transfer to a rack to cool.
Makes about 6 cups.