Spotted this week at the Co-op: all kinds of kale! Well, two kinds of kale anyway: the standard green curly kale we’ve all come to know and love, and lacinato kale- a smooth, darker-leafed kale also known as Tuscan Kale, Black Leaf Kale, or, more imaginatively, as Dinosaur Kale.
Lacinato kale has been a staple in traditional Italian cooking for centuries (it’s the dark green hiding out in classic minestrones), and it is described as being sweeter, less bitter, and more delicate than its rambunctious cousin curly kale.
For those of you who are tiring of hearty soups and healthy salads, we thought we’d offer a different kind of recipe for this occasionally benighted green, one close to our snacking hearts: chips.
1 bunch fresh kale
3 tbs olive oil
sea salt and pepper to taste
Preheat oven to 350 degrees. Wash and dry the kale.
Cut the leaves off the stalk and into smaler chip-sized pieces (they will shrink a bit, so you don’t have to cut them too small).
Toss in olive oil, salt and pepper.
Line baking sheet with parchment paper and cover with kale. Bake for about 8-10 minutes (depending on your oven), checking halfway through since these have a tendency to burn very easily.
You’ll know the chips are ready when the edges begin to turn darker green.
You could add any seasoning to make your chips more interesting. Red pepper flakes instead of black pepper? Cumin and a squeeze of lime? A bit of japanese 5 spice blend and maybe a hit of ponzu? In that vein, sesame oil instead of olive oil? The possibilities are endless. Ahhhh, kale.