Crispy Kale: Two Ways

practically naked kale

High-Maintenance eaters of a certain ilk like to talk about how much they love kale and other leafy green veggies. "Oh my god" they say "This is, like, the best kale I've ever eaten." Non-vegetarians love to hate on these folks and protest the stupidity by ordering double the beef and none of the greens. This is just sad. It's true: Kale has a reputation for being bitter and aloof, the kind of vegetable you might date once or twice in your edgy and experimental twenties, but not the kind you bring home to the blanched green bean casserole folks in the Midwest. Others think of kale in the same sentence as "I live for my Pilates class" and talking about expensive pre-schools. Let me present the alternative: a crispy kale snack that almost tastes like popcorn. Almost. It can also be made vegan or non-vegan and can be eaten on its own, added to pasta or, hell, set right next to that porterhouse steak if that's your bag. A true taste sensation, no Pilates or pre-school necessary.

kale and accessories

Crispy Kale: Two Ways (original recipe courtesy of Joe Franzino)

Ingredients
1-2 bunches of kale, any type, washed, dried and roughly chopped into bite size pieces
1-2 tablespoons apple cider vinegar
1-2 tablespoons olive oil
Sea salt
Nutritional yeast (optional)
Parmesan cheese (optional)

Pre-heat oven to 375 degrees. In a large mixing bowl, combine olive oil and apple cider vinegar. I used one tablespoon of each. Add kale to olive oil and vinegar mix. Make sure that it is evenly distributed. Divide kale into half. Place one half on a baking sheet with a sprinkle of sea salt. Place the other half on another baking sheet. Sprinkle with sea salt and nutritional yeast (I use Bragg's) for a vegan, cheese-like topping, or sprinkle with shredded parmesan cheese. Bake for approximately 20-25 minutes until crispy. Can be eaten alone, over pasta, or as a side dish.

Accoutrements of Deliciousness