One of my least favorite parts of the CSA box is the kale. I like my greens raw, coated in olive oil and vinegar, so when the kale gets too leathery to simply toss into the salad spinner, I have to face cooking it in some manner. And I have NEVER liked cooked greens, no matter how much bacon, salt and cornbread were added into the mix.
A few fellow foodies suggested that I make kale chips, advice that I took to heart after sampling the dried okra at Earth Fare. Crunchy veggies instead of mushy greens? I’m in.
I followed a friend’s simple set of instructions:
Separate stems from leaves. Toss with olive oil to lightly coat and sprinkle on a bit of salt and pepper. Bake at 300 degrees for 20 minutes and let the chips cool on the tray for extra crispness.
The chips were pretty tasty when I tried them straight out of the oven, but when I sat down with them 20 minutes later in an ill-fated attempt to use them as a popcorn substitute while watching Butter (good movie, by the way), about half of them had wilted. Too much olive oil, maybe? Do you have to eat these within five minutes of their exit from the oven?
Anyway, no crunch = no popcorny goodness. So we’re back to Square One, where I make elaborate plans to steam the kale and stir it into quinoa and then pretty much don’t.