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kale crunch from Mollie Katzen's cookbook

I posted this to the list in April 1998 but don't see the recipe in
the archive. At the time I hadn't tried it but others on this list
tried and liked it.

   Kale Crunch
   Recipe printed in New York Times 4/1/98
   from "Mollie Katzen's Vegetable Heaven"
   Preheat oven to 350 degrees
   Line baking sheet with foil and spray with one of those oil mist
   Wash and shake dry a big bunch of kale.
   Break off and throw away stems
   Cut across the leaf into wide shreds
   Spread evenly on baking sheet and bake 15-20 minutes, stirring 
     once or twice while they bake.

   According to the recipe, when kale bakes, it becomes bright green
   and crisp. Cook for less time if you want it chewy. After you
   remove it from the oven, you can sprinke it with salt or other
   seasonings if you like.

   Best used same day but keeps a day or 2 in a tin at room
   temperature. Can be eaten as a snack or sprinkled onto or into
   pasta, risotto, salads, etc.