Tag Archives: kale chips

Winning Veggie Combination and Lemon Kale Chips

This week in my produce basket from Milk & Honey Organics, I received kale, cauliflower, carrots, and scallions, along with several other things. I read through several of the recipes that the owner of the delivery service provides to her clients, and then came up with this. I was pleasantly surprised and will definitely do this again. The picture didn’t quite capture how beautiful this was. So many great colors and textures here!

First bring water to boil in a stockpot. Prepare 2 c. whole wheat rotini (or your favorite noodle or rice) according to package directions.

Meanwhile, heat the following in a large skillet (or wok) over medium to medium low heat:

  • 1 Tbsp. olive oil
  • 1 tsp. butter

Prepare your vegetables:

  • 1 large carrot, thinly sliced
  • 1 large clove garlic (or up to 4 small garlic cloves), minced
  • 1/2 small head of cauliflower (about 2 cups), roughly chopped
  • 1 scallion (green onion), chopped
  • 6-8 leaves of kale, chopped into 1″ squares (discard stems)

Add the carrots and cauliflower to the hot skillet and cook for 3-5 minutes before adding garlic, onion, and kale. Allow kale to wilt (about 3-5 more minutes) before adding the following ingredients:

  • 1 Tbsp. honey
  • 2 Tbsp. rice wine vinegar
  • 1 Tbsp. low sodium soy sauce
  • 1/2 tsp. Rooster sauce (hot chili sauce)
  • 1/2 c. chopped walnuts

Stir together and continue to cook for 1-2 minutes, making sure to coat all of the ingredients and allowing time for the walnuts to release their nutty aroma.

Drain pasta and place in 2 bowl-plates. Divide vegetables and serve over pasta. I loved the combination of sweet carrots and toasted walnuts. Definitely a winning combination!

Serves 2.

I still had some extra kale left, so I went ahead and removed the stems and chopped it up. Then I followed this recipe for Lemon Kale Chips by Elana’s Pantry blog. I liked it much better than the last kale chip recipe I tried. It was the right amount of salt and they toasted up better than before. It may be partly due to the type of kale I used. Last time I used a curly, broad-leafed kale; this time I used the Lacinato (or Dino) Kale from my produce basket, which is narrower and flatter. Still not as good as potato chips, but way better for me and a great way to get in my greens.

Recipe: Kale Chips

So, I’ve seen these on lots of blogs and finally am getting up the nerve to try them. My friend, Katie, sent me a recipe a while ago with a recipe, suggesting I try them. So, here goes…

From Katie:

“Have you tried these? I found them on a blog and they had rave reviews…looked like something you also might be interested in. 🙂 I haven’t tried them yet, but hope to try them  soon. 🙂

“Baked Kale Chips
“Adapted from a bunch of inspiring places

“1 bunch (about 6 ounces) kale (I used Lacinato or “Dinosaur” Kale but I understand that the curlier stuff works, too, possibly even better)
“1 tablespoon olive oil
“Sea salt, to taste

“Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet (I needed two because mine are tiny; I also lined mine with parchment for easy clean-up but there’s no reason that you must). Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.

“Kale-Dusted Popcorn If you’re making the chips with the intention to grind them up for popcorn, I’d use less oil — perhaps half — so they grind without the “powder” clumping. I ground a handful of my chips (about half) in a mortar and pestle (well, actually the “pestle” was MIA so I used the handle of an OXO reamer, not that anyone asked) and sprinkled it over popcorn (1/4 cup popcorn kernels I’d cooked in a covered pot with 1 1/2 tablespoons oil over medium heat, shaking it about with potholders frequently). I seasoned the popcorn with salt. I liked this snack, but I think Parmesan and Kale-Dusted Popcorn would be even more delicious. Next time!”


Katie

Kale - Remove leaves from stems and rip into bite size pieces. This is two bunches. I reserved half of it to try again or in different recipes.

Discard stems, preferably by composting

Dry leaves and place in bag. Drizzle with 1 Tbsp. of olive oil.

Add some salt, close up bag and shake (careful not to add too much salt).

Preheat oven to 300F. Spread kale evenly on baking sheet. Bake for 20 minutes or until crispy.

Kale and ketchup!

Overall, this was pretty good. I got a little too much salt on mine, but the ketchup helped balance it out. Do make sure to dry the leaves well so they crisp up. (PS, I also tasted it raw. It had the texture of curley parsley or arugula and kind of tasted like broccoli. I may try adding it to a smoothie in the morning. I noticed it was an ingredient in several of the smoothie recipes I’ve seen recently. And it’s in the Bolthouse Farms Green Goodness smoothie that I like so much, so it’s worth a shot.) Thanks for the recipe, Katie!