Crispy Kale Recipe Free Recipe For Hand
CRISPY KALE
Steps:
- In a large heavy pot (like a Dutch oven), heat 2 to 3 inches of oil to 350 degrees F.
- Thoroughly wash the kale and remove the stems. Tear the leaves up into large bite-size pieces and dry them, either in a salad spinner or on paper towels.
- Drop 5 to7 leaves in the hot oil at a time and fry until the kale is crisp and almost transparent, 60 to 90 seconds. Drain on a wire rack set over paper towels and season with kosher salt while hot.
- Fry the cilantro leaves for a couple of seconds and drain on the same wire rack. Season with a bit more salt. Serve it as a snack or side dish.
CRISPY KALE
Found this recipe on the internet while looking for vegetable recipes for picky eaters. I haven't tried it yet, but it had great reviews with success stories@
Provided by Flipflop302
Categories Lunch/Snacks
Time 25m
Yield 6-8 cups
Number Of Ingredients 4
Steps:
- Place a rack on the lowest shelf of your oven. Preheat to 350 degrees F.
- Spread kale out on a sturdy baking sheet. Drizzle with olive oil and apple cider vinegar. Toss to coat completely.
- Place on the lowest rack of the oven and bake for 10 minutes.
- Remove from oven and stir so that kale can get crispy all over.
- Bake another 8 -12 minutes or until kale is crispy. It should be just lightly browned and crispy to the touch.
- If kale still bends, rather than crackles, when you touch it, it isn't done yet. Return it to the oven. Turn down the heat if it is getting too brown. Continue cooking until crispy.
- Remove from oven, and sprinkle with sea salt (Maldon sea salt makes it taste fantastic) and serve immediately.
Nutrition Facts : Calories 73.5, Fat 5, SaturatedFat 0.7, Sodium 222.7, Carbohydrate 6.7, Fiber 1.3, Protein 2.2
EASY GARLIC KALE
Kale is supposed to have cancer-fighting properties. I love it, but my husband hates it. Cooking it this way is the only way he'll eat it.
Provided by WHIRLEDPEAS
Categories Side Dish Vegetables Greens
Time 25m
Yield 4
Number Of Ingredients 3
Steps:
- Soak kale leaves in a large bowl of water until dirt and sand begin to fall to the bottom, about 2 minutes. Lift kale from the bowl without drying the leaves and immediately remove and discard stems. Chop the kale leaves into 1-inch pieces.
- Heat olive oil in a large skillet over medium heat; cook and stir garlic until sizzling, about 1 minute. Add kale to the skillet and place a cover over the top.
- Cook, stirring occasionally with tongs, until kale is bright green and slightly tender, 5 to 7 minutes.
Nutrition Facts : Calories 86.9 calories, Carbohydrate 11.4 g, Fat 4.2 g, Fiber 2.3 g, Protein 3.7 g, SaturatedFat 0.6 g, Sodium 48.3 mg
CRISPY KALE
Provided by Joan Nathan
Categories easy, quick, appetizer
Time 20m
Yield 6 to 8 servings as a finger food, snack or side dish
Number Of Ingredients 4
Steps:
- Preheat oven to 500 degrees. Meanwhile, flatten kale leaves and use the point of a knife to remove tough center ribs. Stack leaves and roll them together, then slice crosswise into chiffonade strips 1/4 inch to 1/2 inch wide.
- Place kale in a medium bowl. Toss with olive oil, garlic and salt, making sure leaves are well coated with oil. Spread evenly across a large baking sheet.
- Bake, tossing once or twice, until leaves are crispy but not burned, about 5 minutes. Serve as is as a finger food or snack, or top with poached eggs as a breakfast or lunch dish.
Nutrition Facts : @context http, Calories 84, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 7 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 149 milligrams, Sugar 1 gram, TransFat 0 grams
CRISPY KALE
Make and share this Crispy Kale recipe from Food.com.
Provided by Yoga Booty
Categories Lunch/Snacks
Time 17m
Yield 1 serving, 1 serving(s)
Number Of Ingredients 3
Steps:
- Toss ingrediants together.
- spread in an even layer on a large wire rack on top of a large baking pan.
- bake 350 degrees for 15 min.
Nutrition Facts : Calories 173.8, Fat 6.4, SaturatedFat 0.9, Sodium 551.4, Carbohydrate 26.8, Fiber 5.4, Protein 8.8
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