When you go to a farmers market in the fall, you will likely find kale for sale. There are three types of kale that are found at the farmers market: red kale, curly kale and dragon kale. The red and curly kale are interchangeable and have tougher leaves, so they are better cooked. Dragon kale is better for raw dishes like salads. Look for dark green leaves that aren't wilted.
Recipe: Kale Chips
1 bunch kale, red or curly
1 Tablespoon olive oil
1/4 teaspoon salt
2 Tablespoons Parmesan cheese
1/4 teaspoon paprika
1/2 teaspoon garlic powder
Preheat oven to 300 degrees F.
Wash and completely dry kale leaves, remove stems. Tear into medium to large size pieces, place in a medium to large bowl.
Add all the other ingredients and toss until kale is coated.
Line a baking sheet with foil, coat with non-stick cooking spray.
Spread kale onto baking sheet in a single layer. It might take two baking sheets. If using two baking sheets, make sure to rotate them halfway through the cooking time.
Cook for 20 to 25 mintues.
Store any leftovers in an air-tight container.
For variety, try adding any of your favorite spice combinations.
Remember, it is important for the kale to be very dry so that you get a crisp kale chip when cooked.
Selecting Kale and Making the Recipe
Part of my internship with UNH Cooperative Extension was to create educational videos on how to pick the freshest produce at farmers markets and then how to make a delicious dish with it. I has a blast combining my love of cooking and education to help people eat healthier. Below is my video on kale. Enjoy!