KALE?
I have never eaten kale, have you?
I just found this and thinking of trying it.
Kale: Super Food!
Nourishing your family's health and growing appetite are probably among your highest priorities. You can satisfy both priorities with kale, the super food that should be on everyone's grocery list. Kale is called a "super food" because it packs more nutrition per calorie than almost any other food. Unfortunately many people haven't a clue how to prepare the stuff usually seen only as garnish beside the onion rings.
Follow these simple instructions for delicious, tender, steamed kale:
1. Select dark green crisp leaves.
2. Wash kale in cold water to remove sand or dirt.
3. Fold the kale in half, lengthwise, hold the base of the stem and rip the leaves from the stem.
4. Chop leaves and add to a steamer basket and place in a pan of boiling water, filled just to the base of the basket, and cover.
5. Steam for about 4-5 minutes, then check for tenderness.
6. Kale cools rapidly, so enjoy immediately.
You can eat it plain, spritz it with soy sauce, sauté it with garlic and olive oil, or toss it into soups. Use it in place of cooked spinach in your favorite recipes.
Even kids like kale--especially if you start them on it young. Prepare as directed, then mince very finely. Serve it plain or mix it with some whole wheat pasta and they'll gobble it right up. If that doesn't work, try tossing it into their favorite soup.
I just found this and thinking of trying it.
Kale: Super Food!
Nourishing your family's health and growing appetite are probably among your highest priorities. You can satisfy both priorities with kale, the super food that should be on everyone's grocery list. Kale is called a "super food" because it packs more nutrition per calorie than almost any other food. Unfortunately many people haven't a clue how to prepare the stuff usually seen only as garnish beside the onion rings.
Follow these simple instructions for delicious, tender, steamed kale:
1. Select dark green crisp leaves.
2. Wash kale in cold water to remove sand or dirt.
3. Fold the kale in half, lengthwise, hold the base of the stem and rip the leaves from the stem.
4. Chop leaves and add to a steamer basket and place in a pan of boiling water, filled just to the base of the basket, and cover.
5. Steam for about 4-5 minutes, then check for tenderness.
6. Kale cools rapidly, so enjoy immediately.
You can eat it plain, spritz it with soy sauce, sauté it with garlic and olive oil, or toss it into soups. Use it in place of cooked spinach in your favorite recipes.
Even kids like kale--especially if you start them on it young. Prepare as directed, then mince very finely. Serve it plain or mix it with some whole wheat pasta and they'll gobble it right up. If that doesn't work, try tossing it into their favorite soup.
Maryellen
To visit LIPO (Long Island Post Ops) bariatric support group website click here: www.liponation.org
"WLS is a journey, not a destination (don't get comfortable) ... it's a road that we must travel daily to succeed". Faith Thomas
visit my blog at theessenceofmaryellen.com/
To visit LIPO (Long Island Post Ops) bariatric support group website click here: www.liponation.org
"WLS is a journey, not a destination (don't get comfortable) ... it's a road that we must travel daily to succeed". Faith Thomas
visit my blog at theessenceofmaryellen.com/
VIA - Kayln's Kitchen - http://kalynskitchen.blogspot.com/2010/03/recipe-for-roasted-kale-chips-with-sea.html
Countless other food bloggers have started out their post on kale chips saying "Why did it take me so long to make kale chips?" so I'll spare you that lament and just say that now that I've finally made roasted kale chips myself, I certainly see what all the fuss is about. Not only are they full of nutritious goodness, but roasted kale chips are delicious. If you don't believe these roasted crispy kale leaves can be that special, just check my list after the recipe to see how many other bloggers have raved about them.
When I finally decided I had to try making kale chips myself, I found there were endless variations on the recipe, with different cooking times and slightly different methods. I can be rather a perfectionist, so I had to test 6 slightly different versions before I came up with the recipe I liked best, where the kale chips are roasted for a longer time at a fairly low temperature. I wanted to make salt and vinegar chips, since those are some of my favorite flavors, and I found I liked the kale best when the salt was added after roasting. I didn't think my final kale chips were my most photogenic batch, and I don't know if adding the vinegar made the kale chips turn more brown, but I didn't care how photogenic they were because I loved the taste. Anyway, there is certainly no one perfect way to make kale chips, but this is how I did it.
Start with a lovely bunch of curly kale. This was about six ounces, and since I was roasting it in my toaster oven (before the new stove arrived) that was just the right amount to fit on a small cookie sheet.
Cut away the inner ribs and discard, and then tear the kale leaves into same-size pieces. (I made my pieces about the size of a small potato chip.)
Here's how many pieces I got from the 6 oz. bunch of kale in the top photo.
I washed my kale in a salad spinner, and then spun it dry over and over, until the leaves were dry. If you don't have a salad spinner, I'd use paper towels to dry the leaves.
I used olive oil, Spanish sherry vinegar, and sea salt to flavor the chips, but I think any type of salt and vinegar that you like the flavor of would be fine.
I wanted to "massage" the kale leaves with olive oil to be sure they were well-coated, so I put the chips into a Ziploc bag, added half the olive oil, squished it around, added the rest of the oil, and then massaged some more.
Then I sprinkled in the vinegar, closed the bag, and shook it until the drops of vinegar were well-distributed on the kale pieces.
In all the directions, probably the most important thing is to arrange the kale pieces in a single layer on the pan so they aren't crowded when they cook. Here are my kale pieces when they started out in the 300F/150C oven.
Here are the chips after they roasted for 10 minutes.
This is how they looked after 20 minutes.
A little more crispy after 30 minutes.
I let them cook five minutes more for a total of 35 minutes roasting time. Sprinkle with sea salt and eat immediately!
Roasted Kale Chips with Sea Salt and Vinegar
(Makes 2-3 servings of kale chips, recipe adapted by Kalyn with inspiration from many other bloggers who also made kale chips.)
one small bunch of kale, about 6 oz.
1 T extra-virgin olive oil
1 T vinegar (I used Spanish sherry vinegar, but any vinegar you like the flavor of will work)
sea salt to taste
Preheat oven to 300F/150C.
Cut away inner ribs from each kale leaf and discard, then tear the kale leaves into same-size pieces. (I made my pieces about the size of a small potato chip.) Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they're very dry.
Put kale pieces into a large Ziploc bag (or use a bowl if you don't mind getting your hands oily.) Add half of the 1 T of olive oil, seal bag, and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the other half tablespoon of oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly "massaged."
Open the Ziploc bag and sprinkle the 1 T sherry vinegar over the kale leaves, then seal bag and shake to spread the vinegar out over all the leaves.
Arrange kale leaves in a single layer on a baking sheet, then roast until they are mostly crisp, about 35 minutes. I checked every 10 minutes or so and turned some pieces over. I also found I didn't mind if there were a few softer parts on some of the kale leaves, I liked the combination of crisp and softer parts.
When chips are done to your liking, sprinkle with a generous amount of sea salt and eat immediately.
Printer Friendly Recipe
South Beach Suggestions:
Dark leafy greens have more nutrition per calorie than any other food source, and these roasted kale chips are a perfect snack for any phase of the South Beach Dietor any type of low-glycemic eating plan.
More and More and More Bloggers Made Kale Chips!
Roasted Kale Chips from Eat Real
Salt and Vinegah Kale Chips from Big Red Kitchen
Baked Crispy Kale from Steamy Kitchen
How to Make Kale Chips (video) from Dani Spies
Acorn Squash Soup with Roasted Kale Chips from Not Eating Out in New York
Crispy Roasted Kale from Vegan Visitor
Baked Kale Chips from Gluten Free Girl and the Chef
Baked Kale Crisps from Once Upon a Plate
Baked Kale Chips from Chez Us
Crispy Salty Kale Chips from A Veggie Venture
Kale Chips from Ali's Cleaner Plate Club
Baked Kale Chips from Shutterbean
Kale Chips from Food Loves Writing
Roasted Kale from Lettuce Eat Kale
How to Cook Kale Chips from Dinosaur Dishes
Dehydrated Kale and Kale Round-up from I Heart Kale
Baked Kale Chips from Tinkering with Dinner
Kale Chips from The Kitchn
Baked Kale Chips from The Arugula Files
Kale Chips from Dishing Up Delights
Kale Chips from Local Forage
Nutrient Dense Delicious Kale Chips from the Omnivore's Solution
Kale Chips from Cheap Healthy Good
Roasted Kale from Frugal Cooking
Crunchy Kale from Not Lazy - Rustic
Kale Chips from Kath Eats Real Food
Kale Chips Rule from Carrots and Cake
Kale Chips from Woman with a Whisk
Recipe for Roasted Kale Chips with Sea Salt and Vinegar
Countless other food bloggers have started out their post on kale chips saying "Why did it take me so long to make kale chips?" so I'll spare you that lament and just say that now that I've finally made roasted kale chips myself, I certainly see what all the fuss is about. Not only are they full of nutritious goodness, but roasted kale chips are delicious. If you don't believe these roasted crispy kale leaves can be that special, just check my list after the recipe to see how many other bloggers have raved about them.
When I finally decided I had to try making kale chips myself, I found there were endless variations on the recipe, with different cooking times and slightly different methods. I can be rather a perfectionist, so I had to test 6 slightly different versions before I came up with the recipe I liked best, where the kale chips are roasted for a longer time at a fairly low temperature. I wanted to make salt and vinegar chips, since those are some of my favorite flavors, and I found I liked the kale best when the salt was added after roasting. I didn't think my final kale chips were my most photogenic batch, and I don't know if adding the vinegar made the kale chips turn more brown, but I didn't care how photogenic they were because I loved the taste. Anyway, there is certainly no one perfect way to make kale chips, but this is how I did it.
Start with a lovely bunch of curly kale. This was about six ounces, and since I was roasting it in my toaster oven (before the new stove arrived) that was just the right amount to fit on a small cookie sheet.
Cut away the inner ribs and discard, and then tear the kale leaves into same-size pieces. (I made my pieces about the size of a small potato chip.)
Here's how many pieces I got from the 6 oz. bunch of kale in the top photo.
I washed my kale in a salad spinner, and then spun it dry over and over, until the leaves were dry. If you don't have a salad spinner, I'd use paper towels to dry the leaves.
I used olive oil, Spanish sherry vinegar, and sea salt to flavor the chips, but I think any type of salt and vinegar that you like the flavor of would be fine.
I wanted to "massage" the kale leaves with olive oil to be sure they were well-coated, so I put the chips into a Ziploc bag, added half the olive oil, squished it around, added the rest of the oil, and then massaged some more.
Then I sprinkled in the vinegar, closed the bag, and shook it until the drops of vinegar were well-distributed on the kale pieces.
In all the directions, probably the most important thing is to arrange the kale pieces in a single layer on the pan so they aren't crowded when they cook. Here are my kale pieces when they started out in the 300F/150C oven.
Here are the chips after they roasted for 10 minutes.
This is how they looked after 20 minutes.
A little more crispy after 30 minutes.
I let them cook five minutes more for a total of 35 minutes roasting time. Sprinkle with sea salt and eat immediately!
Roasted Kale Chips with Sea Salt and Vinegar(Makes 2-3 servings of kale chips, recipe adapted by Kalyn with inspiration from many other bloggers who also made kale chips.)
one small bunch of kale, about 6 oz.
1 T extra-virgin olive oil
1 T vinegar (I used Spanish sherry vinegar, but any vinegar you like the flavor of will work)
sea salt to taste
Preheat oven to 300F/150C.
Cut away inner ribs from each kale leaf and discard, then tear the kale leaves into same-size pieces. (I made my pieces about the size of a small potato chip.) Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they're very dry.
Put kale pieces into a large Ziploc bag (or use a bowl if you don't mind getting your hands oily.) Add half of the 1 T of olive oil, seal bag, and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the other half tablespoon of oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly "massaged."
Open the Ziploc bag and sprinkle the 1 T sherry vinegar over the kale leaves, then seal bag and shake to spread the vinegar out over all the leaves.
Arrange kale leaves in a single layer on a baking sheet, then roast until they are mostly crisp, about 35 minutes. I checked every 10 minutes or so and turned some pieces over. I also found I didn't mind if there were a few softer parts on some of the kale leaves, I liked the combination of crisp and softer parts.
When chips are done to your liking, sprinkle with a generous amount of sea salt and eat immediately.
South Beach Suggestions:
Dark leafy greens have more nutrition per calorie than any other food source, and these roasted kale chips are a perfect snack for any phase of the South Beach Dietor any type of low-glycemic eating plan.
More and More and More Bloggers Made Kale Chips!
Roasted Kale Chips from Eat Real
Salt and Vinegah Kale Chips from Big Red Kitchen
Baked Crispy Kale from Steamy Kitchen
How to Make Kale Chips (video) from Dani Spies
Acorn Squash Soup with Roasted Kale Chips from Not Eating Out in New York
Crispy Roasted Kale from Vegan Visitor
Baked Kale Chips from Gluten Free Girl and the Chef
Baked Kale Crisps from Once Upon a Plate
Baked Kale Chips from Chez Us
Crispy Salty Kale Chips from A Veggie Venture
Kale Chips from Ali's Cleaner Plate Club
Baked Kale Chips from Shutterbean
Kale Chips from Food Loves Writing
Roasted Kale from Lettuce Eat Kale
How to Cook Kale Chips from Dinosaur Dishes
Dehydrated Kale and Kale Round-up from I Heart Kale
Baked Kale Chips from Tinkering with Dinner
Kale Chips from The Kitchn
Baked Kale Chips from The Arugula Files
Kale Chips from Dishing Up Delights
Kale Chips from Local Forage
Nutrient Dense Delicious Kale Chips from the Omnivore's Solution
Kale Chips from Cheap Healthy Good
Roasted Kale from Frugal Cooking
Crunchy Kale from Not Lazy - Rustic
Kale Chips from Kath Eats Real Food
Kale Chips Rule from Carrots and Cake
Kale Chips from Woman with a Whisk
My fave way is totally unhealthy.
DROWNED in soup, with sausage.
DROWNED in soup, with sausage.
White Bean, Kale and Sausage Soup
1 Tbsp olive oil
1 medium onion, chopped
5 gloves garlic, minced
1 bay leaf
freshly ground black pepper
Generous 2/3 of one large bunch kale, washed
2 (15 oz) cans white beans, rinsed and drained
¾ (16 oz) package smoked sausage, kielbasa, or Italian sausage links, sliced
6-8 cups chicken or vegetable broth
Optional - drop a chunk of the rind of your block of parmesan cheese into the soup as it simmers. Remove before serving.
Heat the olive oil in a large pot over medium high heat. Add the sausage slices and sauté until nicely browned. If using uncooked sausage in casings, sauté until fully cooked. Add the chopped onion and garlic to the pan. Coo****il translucent, about 3-5 minutes.
Tear the kale into bite size pieces and set aside. Deglaze the pan by pouring in a small amount of broth and scraping the bottom of the pot. Pour in the rest of the broth and bring to a boil. Add the bay leaf and pepper. Once the broth is simmering, stir in the kale, cover, and simmer 10 minutes until the kale is wilted completely. Stir in the white beans and cook 5 more minutes until heated through. Serve with some crusty bread and grated parmesan. Serves 8.
Maybe from being African American/Latin, Very familiar with 'greens' family. LOL
LOVE 'EM!!!
Try to eat atleast a handful of 'greens' everynight.
Spinach/Mustard/turnip/collard greens/ Kale/Broccoli rabe... all of the same family.
Usually can 'sweat' them, put them in a nonstick cook pan w/ little water, or chicken bouillion cube or a saute w/ TINY bit of Olive Oil, crush garlic... maybe add some seasonings like curry/tumeric/crushed red pepper seasoning, or saute w/ fresh red peppers and onions.
Enjoy!!
LOVE 'EM!!!
Try to eat atleast a handful of 'greens' everynight.
Spinach/Mustard/turnip/collard greens/ Kale/Broccoli rabe... all of the same family.
Usually can 'sweat' them, put them in a nonstick cook pan w/ little water, or chicken bouillion cube or a saute w/ TINY bit of Olive Oil, crush garlic... maybe add some seasonings like curry/tumeric/crushed red pepper seasoning, or saute w/ fresh red peppers and onions.
Enjoy!!
Yes - we love all greens, including kale. Here are several ways I make greens. I eat turnip greens, collards, kale, rape, brocoli raab, mustard - all are similar with degrees of taste and texture differences.
boiled with salt and a piece of ham or bacon
sauteed with garlic
pureed with onions/garlic/chicken broth and cooked with rice to make my "green rice"
sauteed with mushrooms and garlic
raw in salads
chopped in tomato based soups
chopped and sauteed with onions and added to quiche
boiled with salt and a piece of ham or bacon
sauteed with garlic
pureed with onions/garlic/chicken broth and cooked with rice to make my "green rice"
sauteed with mushrooms and garlic
raw in salads
chopped in tomato based soups
chopped and sauteed with onions and added to quiche
MSROMAGNOLA
instead of ham or bacon
I use smoked Turkey legs or wings. YUM! and a little hot sauce to give it some snap!
I use smoked Turkey legs or wings. YUM! and a little hot sauce to give it some snap!
"When we stop running away from the situation that is scary - that is the moment we discover how strong we really are. So, acknowledge your strength...rejoice in it...and start breathing in life, as the beautiful, strong soul (being) that you truly are." - Rachna Sirtaj.......Love & Peace
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