In previous years, fall was the time of year when kale would be in abundance at local farmer's markets. But not this year. I've noticed many varieties of kale this spring and summer.
Irregardless, with cooler weather on it's way here in New England, it's a good time to fire up the oven and make Kale Krisps. According to my 1995 edition of The Nutrition Bible, kale is a member of the cabbage family. It grows well in cool, moist climates in poor soil and tends to peak in winter. It's also a good source of vitamins A , C and K.
Irregardless, with cooler weather on it's way here in New England, it's a good time to fire up the oven and make Kale Krisps. According to my 1995 edition of The Nutrition Bible, kale is a member of the cabbage family. It grows well in cool, moist climates in poor soil and tends to peak in winter. It's also a good source of vitamins A , C and K.
While I've seen many recipes for Kale Krisps, this one is adapted from a version which appeared in the
March 2011 issue of Yoga Journal whose source is noted as an
adaptation from Ripe from Around Here: A Vegan Guide to Local and Sustainable Eating by Jae Steele. I like this recipe as the ingredients are basic,--kale, olive oil, balsamic vinegar and with a low oven setting, the risk of over baking is reduced.
Where kale is a member of the cabbage
family, the aroma produced when making kale krisps may not be the
most aromatic. I was not aware of this until after the first time I made this
recipe. This answered my question as to why when making this my house smelled
like my grandmother's after she had been cooking cabbage to make
stuffed cabbage. Therefore, be forewarned.
Despite the odor, these do not last
long in my house. Half are usually consumed as they come out of the
oven. The remainder are gone within two days, generally in one
sitting.
dinosaur, lacinato or tuscan kale
Kale Krisps
1 bunch dinosaur, lacinato or tuscan kale,
washed and stemmed
4 tablespoons olive oil
2 tablespoons balsamic or red wine
vinegar
Kosher salt, to taste
- Put oven rack on middle setting. Preheat oven to 250 degrees farenheit.
- Chop kale into 3 inch pieces.
- In a large bowl, mix oil and vinegar. Add kale and toss until the leaves are evenly coated.
- Line a cookie sheet with aluminium foil and coat the foil with non-stick cooking spray. Spread the leaves in a single layer and sprinkle lightly with kosher salt.
- Place in oven until dry and crisp,
approximately 40 minutes to 1 hour.
lacinato kale krisps ready for serving
