In this week's box:
Salad mix
Scallions
Herbs - Dill and Basil, Cilantro or Rosemary
Kale
Radishes
Baked Kale Chips (lifted, with some edits, from smitten kitchen)
1 bunch (about 6 ounces) kale
1 tablespoon olive oil
Sea salt, to taste
Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet. Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.
Kale-Dusted Popcorn
If you’re making the chips with the intention to grind them up for popcorn, use less oil — perhaps half — so they grind without the “powder” clumping. Grind a handful of chips (about half) in a mortar and pestle (or try putting them in a plastic sandwich baggie, sealing it up [be sure to squeeze out the excess air] and crushing them with your hands or a rolling pin), sprinkle them over popcorn (1/4 cup popcorn kernels). You can season the popcorn with salt or add parmesan cheese for Parmesan and Kale-Dusted Popcorn!
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