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this was on the net this am, just thought I would share since a lot of us grow Kale.

Crispy Truffled Kale Chips Recipe
 Kale is one of my all-time favorite greens (although, honestly, how many people really keep a list of their favorite greens in mind?) This robust, leafy vegetable is extremely versatile and packed with flavor. Unlike with some hearty greens, such as collards and Swiss chard, kale is delicious both cooked and raw. In this particular recipe lacinato kale is baked up into crispy, delectable chips. Try not to get too addicted. 

1 bunch lacinato kale (aka dinosaur or Tuscan kale), stalks trimmed
1/2 tablespoon olive oil
1 teaspoon kosher salt
 1 teaspoon crushed red pepper flakes 
1 teaspoon white truffle oil

Preheat the oven to 300 degrees.

 Meanwhile, cut or tear the kale into bite-sized pieces and arrange them on a baking sheet lined with parchment paper or aluminum (for easy clean-up), making sure not to overlap the pieces so that they can bake evenly. Coat the kale with olive oil, salt, and half of the crushed red pepper flakes. Bake them for 20 minutes, checking occasionally to make sure the chips don't burn. 

Remove the pan from the oven and let the chips cool slightly, then toss gently with the remaining crushed red pepper flakes and truffle oil. Serve immediately or store in an air-tight container.

Recipe Details
Servings: 3
Total time: 30 minutes

Views: 198

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Ooh, sounds good. I'll have to try that.

I've got a recipe for kale too:


1 Plateful of kale

Salad Dressing


Grab your plateful of kale and apply dressing to taste. Then die of euphoria.

Servings: 1

Total time: 20 seconds

I love kale! Try this really loose recipe for White Bean, Sausage, and Kale soup:


Fry some sausage (either bulk or sliced, flavor of your choice but spicy Italian is perfect) in a little olive oil, when almost browned, add some chopped garlic and chopped onion then continue frying until sausage is browned. Remove all ingredients to a soup pot. In the frying pan, add a little more olive oil and fry some chopped carrot and chopped celery until just softened. Add 1/2 cup of white wine to deglaze the pan, let cook a minute, then add some concentrated chicken stock (I like the "paste" type), cook for a few minutes, then add all ingredients to the soup pot. Add two cans of drained white beans and two cans of fire-roasted diced tomatoes to the soup pot. Add enough chicken stock to cover all the ingredients. Cook until everything is hot. Chop some kale and add it to the steaming pot, along with some herbs (oregano, basil, and thyme are good). Cook for a minute or so until the kale is bright green and wilty. Serve in bowls with a big slice of parmesean cheese and crusty bread.



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