Jun 9, 2012

kale chips and fresh fork week 1

The past week was pretty rough.  Lots of work and not much time for the baking and cooking that I love.  This is what got me through the week:

We got our first bag from Fresh Fork on Wednesday!  It weighed 15 pounds!  I may or may not have carried it onto the scale to find that out (don't judge).  So after lugging the bag into our kitchen, I realized I didn't have the gallon-sized bags I thought I had to store all of the lettuce, kale, collard greens, spinach, etc.  (It's leafy greens season, if you haven't figured that out yet.)  So, I did what I needed to do...

Yep, that's a giant (clean) garbage bag in the fridge.  You gotta do what you gotta do.  Luckily, we were pretty low on food at the time because I felt like Mary Poppins pulling out heads of lettuce and bags of pasta from the Fresh Fork bag.  It would have been tough to store everything otherwise.

So, to distract me from the crazy week at work, I had 15 pounds of food to figure out what to do with.  One of the first things I made with the haul was kale chips.  I'm completely new to kale, but had heard about kale chips.  I decided to try a basic chip recipe on the huge bunch of kale that was sitting (in the garbage bag) in my fridge.

I must admit that the smell coming from the oven was less than appetizing.  After the baking process, though, I was happily surprised to find that the chips were delicious.  They were light, crispy, and salty.

I almost used half a bunch of kale for the chips initially, since we had so much kale.  I'm glad I didn't, because it really baked down a lot and my husband and I finished off a full bunch of kale chips in less than a half hour.  They're that good.

Kale Chips
Serves 2-4

  • 1 bunch kale (we had red Russian kale, but I'm sure any variety would work)
  • 1 tbsp olive oil
  • 1/4-1/2 tsp salt
Preheat oven to 350 degrees.  Pull the leaves off the stem of the kale and discard the stem.  Tear the pieces of kale leaf into bite-sized pieces. Wash and dry the kale pieces.  Mix the kale with the olive oil so that all of the pieces are coated.  Put the kale on an ungreased baking sheet, one layer deep.  Sprinkle the kale with salt (1/4 tsp was salty enough for us, but we're used to not using much salt in our food).  Bake the kale for 10-20 minutes, turning once, until the kale is crispy, but not burnt.  Check it often, because I'm sure it could burn easily.  Serve immediately.

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