Several friends have been praising the benefits of Kale to me for a while now. We’ve had it a few times and it has been ok, nothing earth shattering until last night. Roasted kale chips. How could I have not tried these before? They were ridiculously simple to make and so well received by the family that we will be including them in our regular meal rotation for sure.
To make them –
Separate the leaves from a bundle of kale. Wash and pat dry. Remove the thick stem from the middle of the leaf and tear the leaf into small pieces. Place them on a baking tray lined with parchment paper. Add some olive oil to toss them with, making sure that all leaves get covered with the oil. Salt and pepper to taste. I used a generous pinch of kosher salt and a few twists of pepper from my grinder. Pop them into a 375 degree oven for 15 – 20 minutes. They will be crisp, airy and slightly browned.
The kale can be heaped onto the baking sheet, don’t worry about trying to make it a single layer. It will reduce down when it cooks.
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I am no use at clever names. I envy people who can come up with them. This was lying in the clippings file that was recently cleaned out. Since last night was the first time I made it, I didn’t tweak with it much. The kids and Jeff were full of suggestions to improve it next time. We were all pleasantly surprised at how much we liked the kale.
- 1 lb whole wheat pasta (we had penne so that’s what we used)
- 1 bunch kale, chopped. (make sure to remove the thick stalk from the center)
- 1 can chick peas, drained and rinsed
- 4 cloves garlic, minced
- 1 tbsp olive oil
- 1 cup heavy cream
- 1/2 Parmiggiano cheese, grated
- 1/2 cup white wine (we had a bottle of Savignon Blanc in the fridge but any dry white wine will work)
- 1 tbsp butter
- 1 tbsp lemon juice
- 1/4 tsp red pepper flakes
- salt and pepper
- Cook pasta according to directions on package and set aside keeping warm while the kale cooks.
- Heat olive oil in a deep saute pan. Add the garlic and let cook 2 – 3 minutes or until golden. Stir often so it doesn’t burn.
- Add the chopped kale. Depending on your pan you might need to add it in batches. As it cooks, it will wilt down releasing moisture. Stir often.
- Season with salt, pepper and red pepper flakes.
- Let the kale cook down for about 5 minutes.
- Add the chickpeas and stir.
- Pour in the cream. Bring to a boil.
- Add the wine and the lemon juice.
- Let cook another 3 – 5 minutes.
- Toss it into a large serving bowl and add the pasta, butter and cheese. Mix it all together and serve.
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