December 16, 2010
We’re re-revealing our recipe for the crispy spicy kale due to the ravenous requests of the many kale addicts that we have created particularly through our November/December salad. It’s the perfect addition for any holiday party so the timing is perfect. Check out the original recipe posted earlier this year in March, after the jump!
Kale is a dark, leafy green that is packed with nutrients. Despite its health benefits, most people never really eat it. Many who do, however, agree that it makes for a great – even addicting – side dish and all around snack.
You can prepare kale with just about every imaginable combination of spices. Adding vinegar for some extra tang is a popular option. For your snacking pleasure, we’re bringing you the simplest and most classic solution: olive oil and a bit of garlic and salt. Feel free to add in other spices as you like. Just make sure you have a lot of kale on hand, because you will fall in love with this recipe. Don’t say we didn’t warn you…
6 cups kale, stems removed, chopped into 2 in. pieces
3 tsp extra virgin olive oil
½ tbsp Kosher salt
½ tbsp garlic powder
1 tbsp Sriracha
Preheat oven to 350°F.
Place kale in a large mixing bowl; drizzle with olive oil. Using hands, mix well to evenly coat leaves with oil.
Divide kale between two baking sheets and spread leaves in a single layer. Sprinkle lightly with kosher salt, garlic powder & Sriracha.
Bake for 20 minutes, or until leaves are super crispy and completely dry. Store in sealed container.
Makes 4 servings.