Kale Chips

Kale...it seems that it has been on everyone's minds lately.  The nice part is that because it is cheap to grow, it is also cheap to buy.  You can usually get a bunch of it for right around a dollar.  It is everywhere...in the grocery stores, farmers markets and restaurants.  For me, I like to eat it occasionally.  It isn't that I don't like it, but it is usually I don't think about it.  I tend to buy arugula or spinach for my salads...in particular spinach in winter as it can be eaten as a salad or cooked down nicely to add some greens to the meal in winter.  While the same can be done with kale, it just isn't my favorite.  However, with the rise of kale has also some the rise of recipes containing it so we find ourselves actually buying it and eating it more than before it was so popular.  One of my favorite ways to eat a bunch of kale is in the form of kale chips.  They are super easy to make and even easier to eat!  All it takes is a few minutes and a little bit of spices and you have your kale chips ready to eat.

Kale Chips

1 bunch of kale

1- 1 1/2 tablespoons olive oil

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon paprika

salt and pepper to taste

Preheat oven to 350 F. Remove the thick steams of the kale and tear into bite sized pieces.  Put in a salad spinner and wash well.  Pat dry on paper towels or a dish drying cloth. Toss with about 1 tablespoon olive oil (a little more if it is a big bunch).  Sprinkle the dry seasonings over the kale.  Toss everything together to ensure even distribution of olive oil and spices.  Place on a baking sheet lined with parchment paper.  Be sure that no leaves are touching otherwise it will take longer to cook and some will be browned while others are soggy.  Bake for about 10 minutes.  Rotate the baking sheet for even baking.  Bake for another 10 minutes or until lightly browned.  Remove from oven and let cool slightly before eating.

Kale Bruschetta

This was based on a recipe from Scandinavian Christmas by Trine Hahnemann.   There are many good ideas in this book for Christmas.  It is on my list to make more out of in the near future.

This was another of the appetizer like finger food that I served at the brunch.  It was simple to make and it was delicious.  I wanted some greens because even though it is winter and heavier foods are usually desired, I get cravings for greens.  Kale is a good choice for this appetizer as it holds up well.  Plus, with the oven turned on low it kept these little bites warm until the guests started to arrive.  This would work well with other greens as well.  I think it would be interesting to see it made with rainbow kale to give it a little more color. 




Kale Bruschetta
1 bunch of kale, washed (dried), ribs removed, and chopped
1-2 tablespoons butter
1 leek, washed (as they tend to be sandy), chopped
3 cloves garlic, finely chopped
6 ounces Gruyere finely grated

1 fresh baguette, cut into slices
butter to toast the baguette slices

Toast the baguette in the butter, turning to be sure they are crunchy on both sides.  Melt the butter in a medium sized saucepan.  (I used the same one that was used to toast the bread.)  Add the leek and garlic and saute for a couple of minutes, until softened.  Add the kale and mix together over a low heat until incorporated (you can cook this more or less depending on what you like).  Remove from heat and add the cheese.  Mix together so the cheese is incorporated throughout.  Taste and add seasonings if desired.  (I didn't because the cheese is salty enough for my taste.)  Arrange the baguette on a platter and put a bunch of the kale on top of each.  Serve warm.