For the past 12 months or so I feel like everyone has been talking about kale. There is good reason why this leafy green is so popular in the foodie world. Kale was recently named the food to eat in 2012, aka the “It” food. Packed w
ith iron, calcium, fiber, and vitamins K, A, C and B, and only 36 calories per cup in its raw state, there is no wonder the cruciferous vegetable has everyone talking.
When I was home in Australia earlier this month it became apparent to me that kale wasn’t as popular down under as it is here in the U.S. This sparked me to re-visit kale as a potential food to add to my diet. I say “potential” because kale and I didn’t have the smoothest beginning, we kind of got off on the wrong foot if you will. It seemed like every blog I read and every tweet that came through on my twitter feed all mentioned kale, more specifically kale chips. Heck, even Gwyneth Paltrow appeared on The Ellen Show whipping up a bunch of kale from her own cookbook. I thought if everyone including Gwyneth can make these, surely I can too.
Oh, how I was wrong. Let’s just say the ‘kale experiment’ as I know refer to it ended in burnt crisps on a baking pan resembling nothing I would deem edible, let alone a leafy green chip. And because I was on the rollercoaster ride of my internship, tears followed. I’ll admit it. I cried over burnt kale chips! Kevin laughed. I cried more! Yes, I can be a real treat to date sometimes He then reassured me that it was all ok, we will just try again later (part of me thinks that was his way
of avoiding another of my kitchen experiments, and with the sight that stood before us, I don’t blame him).
My second encounter with kale came during another internship rotation where a self-proclaimed foodie told me the mistake I had made was that I didn’t massage the kale first. Massage the kale?!? What on earth is she talking about? So my caution of all things kale began.
6 months later, I finally decided to give the 2012 “it” food another go. I followed the recipe of a friend from college and…success! I can make kale chips! I love kale! I love them so much that they barely make it onto my plate but are instead eaten right off the baking pan.
Recipe from Megan @ The Collegiate Cook
- 1 bunch of kale
- 3/4 Tbsp Olive oil
- Pinch of salt
Preheat oven to 350F
Tear the kale leaves off the stem and tear into chip-sized pieces. Put leaves in a bowl, pour olive oil over kale and gently shake, making sure every leaf is coated.
Cover a baking tray with tinfoil and spread leaves over tray, making sure the leaves aren’t too bundled
Sprinkle lightly with salt.
Bake for 6-7 mins, being careful not to overcook (this is the crucial part of the process, trust me I know from experience!).
Remove from oven, let cool on pan and enjoy
**Megan notes in her blog post that if you prefer flatter chips, try flattening the kale leaves out before putting in the oven, again making sure no leaves are overlapping. Even though I didn’t flatten mine, they were still crunchy and crisp.
After a rocky start, I am now proclaiming my love for kale!
What are your thoughts on kale? Yay or nay?
Have you ever had a major kitchen flop? And an emotional one to go with it?!