Made some roasted kale yesterday. Saw Jacques Pepin do it and it looked really good.

C

cynupstateny

Well-known member
Sliced up the kale, drizzled with about a couple of teaspoons of olive oil, sprinkled with kosher salt. Cookie sheet with a rack on it. 250° for about 30-40 minutes.

Stays green and gets really crunchy. It's more addictive than popcorn and really good for you too! He served it on top of chili but we just had it with drinks.

 
How about that. I just saw Crunchy Kale in the NYT. You can also roast the leaves whole ...

A nice cocktail snack or interesting side dish (only tried it with fish).

Roasted Kale

Serves 4

1/4 cup extra virgin olive oil
8 garlic cloves, crushed
1 tsp coarse salt
Pepper
a 1-1/2-pound head of kale, coarse stems discarded and leaves rinsed and dried well

Preheat oven to 425 and lightly oil 2 baking sheets.

In a large bowl stir together the oil, garlic, salt and pepper. Add kale and toss well. Arrange kale in one layer in the baking sheets. Roast in the middle of the oven for 10 minutes. Turn the kale over and roast for another 10 minutes, or until the leaves are crisp and browned.

http://www.nytimes.com/2009/02/08/magazine/08Food-t-001.html?_r=1&scp=1&sq=crunchy%20kale&st=cse

 
It does--well, very very dark green. Sort of nori color. In the NYT Mag photo,

it still looks quite green, but I haven't tried that recipe yet to see what happens in real life. The color change doesn't really bother me for eating it out of hand, though as a soup garnish, I'd probably want more of a fresh green. Either way, it's all delicious. Fun to watch people's eyes light up when they try it the first time.

 
I did the NYT version last night at 350F. it did not change colour. However, I used Tuscan "black"

kale which is already dark green. Maybe a brighter kale would darken slightly.

The whole leaves definitely darken at 425.

 
You must log in or register to reply here.
Back
Top