|Beautiful Kale from my Know Your Farms CSA
I received some really delicious kale in my CSA box last week. The leaves were dark green and very tight and curly. The stalks were thin and not at all tough so I knew that very little preparation would be needed to get these greens ready for cooking.
While I was out in San Francisco a couple of weeks ago, I had the best kale chips of my life while perusing the Ferry Building Marketplace. (By the way… What an amazing place for enjoying local food!!) The woman who made these delicious kale chips said that she used a dehydrator set to 110 degrees for 30 hours. Wow! That’s a long time and I don’t own a food dehydrator (yet) so I decided to test out something similar in my oven. It was a huge success. Now I need to get some more kale and make some more chips…
|Kale sprinkled with sea salt
Kale, rinsed, dried, tough stalks removed
Olive oil, 2 tablespoons or so
Lemon juice, 1 to 2 tablespoons
Coarse sea salt, a sprinkle
For this version of kale chips, I decided to toss my kale with a little bit of olive oil and lemon juice, sprinkle the leaves with a little coarse sea salt and then let it cook for a long time at a low heat. One bunch of kale (enough to fill my colander) was enough to make 2 cookie sheets full of kale chips.
I combined the kale leaves, olive oil, sea salt, and lemon juice in a large bowl using my hands and then spread the kale on a cookie sheet covered with aluminum foil to minimize any clean-up mess.
Let the kale cook for about 2 hours at 200 degrees. Remove from the oven and enjoy!!
|Slow Roasted Lemony Kale Chips