Standard Pages (they don't change often)

Monday, September 10, 2012


I had written previously about a friend of mine who was recently diagnosed medical condition that precluded, among other things, dairy and gluten. And in my experience, one thing that people on a gluten-free diet miss are crispy food items, as many of the snack items are verboten.

Roasted Kale

To address this, I made roasted kale. It's barely a recipe - start with a healthy bunch of kale leaves, as they'll shrink post cooking. Both curly kale and "dinosaur" kale will work. Preheat oven to 190°C (375°F) as you get things ready. Tear up the kale leaves into manageable pieces, removing the thicker stems for use in soup. Lay the leaves in a single layer on a sheet pan, drizzle some olive oil over it (not much), and a sprinkle of coarse salt (kosher is just fine). Toss to coat, spread the leaves back out to a single layer, and stick it in the hot oven.

Don't walk away, because it'll be done in 5 minutes or so. It'll have little burnt spots, and shrink a bit, but it'll be crispy. Take it out, use tongs to transfer to a serving dish. I then zest a lemon over the mess, and serve it. 

Start making another batch as your guests inhale this. 

No comments:

Post a Comment