Food for Friday — Something Green for St. Patrick’s Day (Roasted Kale)
In my post about meal planning from a while ago, I mentioned that my family eats kale chips. There were a couple of commenters who were curious about the recipe that I used to make mine. So, here we are, just in time for St. Patrick’s Day – Kale Chips: not really Irish food but certainly green.
I first read about kale chips on the Girls Gone Child blog. Her Mom writes food posts for her site and had posted the recipe along with guarantees that kids would enjoy kale this way. I feel like I’ve been plagued by kale for years, having never really known what to do with it but constantly being affronted by it. During grad school, one of my roommates planted about 5 or 6 heads of it in the garden. After that, during our early married years, my husband and I subscribed to a CSA box (local, organic food delivery program) and it seemed like once a month or more we’d get a head of kale. I was desperate for suggestions for kale, let’s just say, since I hated watching wilt in the fridge and then eventually end up in a bin. So, that was it – the first sign of a decent recipe for kale and I dove in.
One of the really fantastic things about kale chips, in addition to being pretty tasty, is that it uses up a lot of kale in a short period of time. One head of kale, turned into kale chips, and it’s gone in one sitting.
Ready to give it a try?
Before you do, I want to mention that the recipe I’ve posted below is the recipe has its pitfalls. I like it because it gets me crunchy kale chips, fast. However, the temperature of the oven is a little high and if you aren’t watching the kale carefully, you can get very dark, singed edges (or worse, black chips). If you think you’re unwilling to keep an eye on them, turn the temperature down to 300 F or 325 F and roast for more like 25 minutes. Still, checking on them near the end wouldn’t hurt.
|I swear I wasn’t 2 bottles of wine in
when I took this picture, not sure why it
is so out
of focus. But it is the only pic I have as
Kale Chips don’t last long around here
From Girls Gone Child (Wendy and Rebecca Woolf)
makes enough for one family for snack or dinner
1 head of kale, I prefer prefer the curly kind, as mentioned in the article
2 – 3 tablespoons of olive oil.
Salt and pepper
Preheat your oven to 375 F. Cut out or around the thick stem of each leaf (just like in the second photo). I like to leave my leaves whole, or maybe I’ll cut them into two or three pieces. You can cut them smaller if you want. Drizzle oil over kale in a bowl and toss with your fingers or a pair of tongs until coated. Sprinkle on the salt and pepper and toss again. Spread out on parchment lined cookie sheet (don’t bunch up) or a pizza pan and bake for 12-20 minutes or until crisp.
So, I’ll admit that while Kale chips are green, they aren’t especially festive for St. Patrick’s Day. Since my ‘baby’ brother is born on the 17th of March and it’s his 19th birthday this year, we’ll be treating him to dinner. He’s requested Chinese take-out. Not so Irish for us. How about you guys? Will you be celebrating St. Patrick’s Day with something green? Maybe a Guiness pie, corned beef and cabbage?