Wednesday, May 23, 2012

Salted Lemon Chili Kale Krisps

Green leafy goodness!
I got a lovely bunch of kale from Farmer Bill on Thursday. I was going to saute it with with some garlic, shallots, chili flakes and lemon zest and then give it a drizzle of good olive oil to serve it alongside of a grilled tri-tip and some crusty bread. As the day progressed I realized that tending coals was not in the cards for me that day.

Instead, I defrosted some rolls and popped some pineapple chicken sausages in the toaster oven.
 
I preheated the oven to 275° and washed and dried the kale. I then ripped it into roughly four inch pieces and gave it a good toss in some olive oil and a sprinkling of kosher salt, lemon zest and chili flakes and laid them out on a baking sheet. I put them in the oven for about 20-25 minutes until they were crisp.

Dinner in under 30 minutes! Take that Rachael Ray, Kaptain Kale and I will crush you!!!

Cullen Creek Olive Oil is some of the best on the planet, by the way.
Also, the "kale krispies", as the kids have dubbed them, are really fun crushed up and added to mashed/fried potatoes, sauteed carrots or anything else you can think of. 

  • 1 bunch kale
  • olive oil
  • kosher salt
  • the zest of one lemon
  • chili flakes
--
99% BitterSweet