Kale Chips

Copyright Gabriele Kushi with www.kushiskitchen.com excerpts from Gabriele's new book 

Kale, the king of vegetables! Extremely packed with nutrients.

Very easy to grow, full sun, add some compost to the soil. Plant early, (they tolerate a little spring frost) either by seed, or purchase a 6 pack at your favorite garden center. Dinosaur kale, which is what I made into chips, is a very good looking, full, dark green plant and can easily fit into a flower garden, or even in large decorative pots (not small hanging baskets though). There is one common pest (cabbage moth larvae), which can be readily managed organically, with a powder (actually a bacteria called BT) again, available at garden stores. You only have to sprinkle it on a few times over the summer if they start doing damage. Harmless to all but chewing insects!

Amazingly, they still grow after frost, and even get sweeter! I have cracked frozen leaves off the stems in December, and they were excellent. The leaves can be eaten cooked, made into chips or blanched and tossed into the freezer for winter recipes.

 

How to make Kale Chips:

Pre-heat oven to 250 degrees

Purchase fresh kale or if you have it in your garden, pick the leaves, from the bottom up on the plant, rinse, and tear the leafy part off the stem and tear into chip size pieces. Spin dry, or blot with a clean kitchen towel. Toss in a large bowl with a light drizzle of olive oil, and sprinkle with salt. Spread out in a single layer. (Small overlaps are fine).

Bake for 20- 40 minutes depending on your stove

Set a timer... even if they look damp, they are probably done, so use a fork or tong and test. A little too much heat, or extra time in the oven, and the quality decreases fast.

Very simple! Enjoy!

 

By J. Marie Digatono - EcoYards & Gardens - Garden Design and Consultation

 

"To forget how to dig the earth and to tend the soil is to forget ourselves."

Mohandas K. Gandhi

 

 

 

 

 

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