If youíve never had kale chips the idea may sound strange, but they are SO yummy! You can make chips in the oven or a dehydrator.
For both methods:
- Tear or cut the leaf off the stream and into small, palm-sized pieces.
- Place the pieces either on a dehydrator tray (a little over 4 hours at 145 degrees), or on a baking sheet (10-15 minutes at 350 degrees) and sprinkle with salt.
After they have crisped up (be careful not to burn in the oven Ė it happens quickly!) remove the kale leaves and mix a small amount of oil, nutritional yeast and other seasonings.
Tip: Experiment with the amount of oil (usually no more than 1 Tbs. per large bunch of kale) and other seasonings you use. A bit of red pepper or dill is particularly yummy.
If kale salad isnít your thing, or if youíre looking for an easy way to cook kale, then try a quick steam.
- Remove the kale leaf stems and tear the leaf into bite-sized pieces.
- Set the pieces aside and wait for your water to boil.
The trick to not over-steaming greens and keeping the most nutrients in your kale is to wait to put the kale in the steamer basket until the water is fully boiling, placing the lid tightly on the pot and pulling it off the burner as soon as the kale looks done.
Leafy greens steam quickly too so donít leave them unattended. The kale will become a brighter green color as it cooks. When it looks ready, use some tongs to pull the kale out of the basket, as it will continue to cook if left in the pot with hot water.
Tip: If you find steamed greens a bit bland, throw a little bit of tamari and nutritional yeast over the steam after itís done! Another option is to steam some fresh garden herbs in with the greens at the same time.