I’m telling you, it’s tastier than popcorn and about a thousand times better for you. If you like the deep-fried crispy seaweed you can get in Chinese restaurants, this is a perfect substitute. Best eaten straight away to get the best crunch factor, but you can pack it up for a lunchtime snack as well.
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Saturday, November 07, 2009
Another great blog!
It just hasn't stopped this week: Welcome to Scotland for the Senses, whose post yesterday was on the "green monster," kale! I adore kale, and S4S has a great recipe for BAKED kale--she says,
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I am checking here blog now!
ReplyDeletecharles....peeking through the kale on one of her photos, you can see the box of salt....it's Malden's sea salt, than which there is none whicher! i am fresh out of malden's, but if you have some, you're doubtless familiar with its properties and know a little goes a long way.
ReplyDeleteanyway, someone else left a comment on this post of scotland 4 the senses, and she mentions using a bit of BUTTER. ooh. yum. i may try it.
OK....if anyone reads this, I just finished making a batch of baked kale. Popcorn it's not. It tastes like...kale. However, the texture does remind me of the wonderful deep fat-fried spinach that we get at Rasika, the fabulous Indian restaurant here (next door to Cathy's place!) I can't quite recall just how they service this, but it's in a salad of sorts, and i've always been so distracted and so enthralled with the spinach that I haven't paid attention to the other ingredients. So...anyway...i'm thinking that this baked kale would do very well in a salad or sprinkled on top of, maybe, a casserole or something.
ReplyDeleteNote to Henry: the chef at Rasika was imported from London, where he ran some fancy Indian restaurant there. The food is to die for. I've actually considered buying a deep fat fryer so I could make the spinach. But I decided I didn't need any more fried food other than what I eat now.
I am shortly going to make a nice batch of popcorn and add the baked kale to it, along with the usual butter and salt. see how that flies.
Hey, you made kale! It seems my popcorn comment was kind of extreme. Perhaps I should have clarified that I would take the roasted kale OVER popcorn. And I would. Thanks for the link:)
ReplyDeletepurest green: i'm learning! the second batch got dryer than the first, and not so chewy and bitter. it IS lovely. it's in a plastic ziplock bag now and hasn't lost any of its crunch.
ReplyDeletei think for my tastes, i need to leave it in the oven longer than 20 minutes so it gets dried out properly--like turn the oven off after 20 minutes but leave the kale in until it's uniformly crispy. or I need to cut it up finer or....but it IS like that wonderful deep fried spinach.
there'll be fresh kale around for a long time here. my neighbor at the first house i lived in after arriving in this area set out kale plants in september so he could grow a late crop.
so thanks for your post on baked kale. it's a splendid idea, and once you get the hang of it, it's got tons of flavor. i can't wait to try this again.
was it your blog, also, that has that recipe for oatmeal, raspberries, and whipped cream? that sounds divine to me. have to try that next.
and p.s. such wonderful PHOTOS on your blog. so clear and spacious, if that's a word you can use for a photograph. they call the state of montana the "big sky country"--i always thought that was some hyperbolic tourist bait--until i saw it with my own eyes. the sky IS BIG. your photos remind me of that.
ReplyDeleteOk. got Kale. Gonna try this. Hafta try this.
ReplyDeleteMaybe with a yogurt chutney...
Just happen to have some yogurt & some pomengrante seeds...
Cat
Waah! My kale is all gone for the season. But this idea is so interesting that I'll have to BUY some to try it. Today I worked on the ingredients for stuffed acorn squash with kale, red pepper, leeks, caramelized pear, and parmesan cheese. Doesn't that sound great? I'll let you know. The D.N.
ReplyDeletecat...give it a try!
ReplyDeletesusan...you, too. and my, yes...that sounds wonderful. have you always been such an adventurous/creative cook?