Thought some of you might like this article about New York Chef Dan Barber. It includes 2 fabulous recipes – one for kale salad that I like almost as much as my current favorite Tuscan with Pecorino (and lot of garlic & lemon). Both kale salad recipes call for Tuscan kale, but I actually prefer our Winterbor kale in them. Or try Redbor for a splash of color. They can both be made in advance and taste even better the next day. The other recipe in the article is for Creamy Rice with Parsnip Puree. Yum!
Delish “can’t stop eating” Kale Chips
My kids LOVED them! –Shareholder Brian Creasy
1 tablespoon apple cider vinegar
2 tablespoons salt (this makes them pretty salty- you may want to reduce the amount, then sprinkle the chips with salt afterwards)
3 tablespoons olive oil
2 bunches kale, rinsed with stems removed
· Cut of break kale into 2 to 3 inch pieces.
· Mix vinegar, oil, and salt in a large bowl then add kale and mix by hand.
· Try to get all the leaves covered.
· Place on baking sheets (I like to use parchment paper for easy clean up) and bake at 350 F until they are crispy.
· After about 20 minutes, if it looks like they are not sizzling a bit or getting a little crispy, turn up the heat to 400°F.
· Time for baking varies depending on the size of your chips and desired crispness but I started at 8 minutes in a convention bake and that was plenty.
· The outer edges cook quicker than the pieces from near the stem.
From Shareholder David Culpepper
1 bunch Tuscan kale (also known as black or lacinato kale or in Italian Cavalo Nero
1 thin slice country bread, or 1/4 cup homemade bread crumbs (coarse)
1/2 to 2 garlic cloves, finely minced
1/4 cup finely grated pecorino cheese, more for garnish
3 tablespoons extra virgin olive oil (use your best), more for garnish
Freshly squeezed juice of 1 lemon [optional – add some lemon zest]
1/4 teaspoon salt
1/8 teaspoon red pepper flakes (homemade of course – finely chop or grind up those dried cayenne peppers)
Freshly ground black pepper, to taste.
1. Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons (optional – first slice out the stems). You should have 4 to 5 cups. Place kale in a large bowl.
2. If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.
3. Transfer garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves).
4. Let salad sit for 15 minutes [longer sit doesn’t hurt it], then serve topped with bread crumbs, additional cheese and a drizzle of oil.
Yield: 2 to 4 servings.
Time: 20 minutes