Martha Stewart Crispy Kale Recipe Recipe For Hand Recipe For Deviled

KALE CHIPS

Steps:

• Preheat oven to 350 degrees.
• Place kale pieces in a single even layer on baking sheets; drizzle with olive oil and season with salt.
• Transfer to oven and bake until crisp, 10 to 12 minutes. Serve.

CRISPY ROASTED KALE

Steps:

• Preheat the oven to 350 degrees F. Arrange 3 oven racks evenly spaced in the oven.
• Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem. Tear large leaves in half. Place the kale in a large bowl of water and wash it well. Drain the kale and dry it in a salad spinner. Dry the bowl, and put the kale back in the bowl.
• Toss the kale with the olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Divide the kale among 3 sheet pans or roast them in batches. If you put too much kale on one pan, it will steam rather than roast and will never become crisp. Roast for 15 minutes, until crisp. Sprinkle with fleur de sel and serve hot.

BAKED KALE CHIPS

Steps:

• Heat oven to 350 degrees. Arrange kale on two rimmed baking sheets. Drizzle evenly with olive oil and toss. Season with salt. Bake, rotating trays once, until crisp, 12 to 15 minutes. Toss with lemon zest.

KALE SLAW WITH PEANUT DRESSING

Steps:

• Toss kale, bell pepper, and carrots in a large bowl.
• Puree vegetable oil, cidervinegar, salted peanuts,light-brown sugar,and coarse salt in a blenderuntil smooth.
• Pour dressing over vegetables just beforeserving. Sprinkle with salted peanuts,coarsely chopped.

KALE CHIPS IN THE MICROWAVE

Steps:

• Arrange kale pieces on microwave-safe plates so they do not overlap. Drizzle olive oil over the kale pieces; season with sea salt.
• Cook each plateful of kale in microwave oven until crispy, 2 to 2 1/2 minutes per batch.

CHEESY KALE CHIPS

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Drizzle olive oil over the kale in a large bowl and sprinkle with the nutritional yeast and salt. Stir with your hands to coat kale.
• Spread kale onto baking sheets.
• Bake in preheated oven until kale begins to get slightly crisp; rotate racks and flip the chips, and continue baking until completely crisp, 45 to 60 minutes total. Make sure to keep an eye on them to make sure they don't burn; if you notice certain chips ready much sooner than others, take them out.

MARTHA STEWART: CHICKPEA, SAUSAGE, AND KALE PASTA

Steps:

• Cook pasta, then drain.
• In a skillet, cook sausage meat in 1 tablespoon olive oil until opaque, breaking up with a spoon.
• Add garlic and cook 30 seconds.
• Add chickpeas and cook 3 minutes.
• Add kale and wilt.
• Add pasta and Parmesan; season.
• Drizzle with olive oil and lemon juice.

MARTHA STEWART CHICKEN AND KALE CASSEROLE

Steps:

• Preheat oven to 350. In a large pot of boiling salted water, cook pasta according to package directions.
• Drain and return to pot. In a large skillet, melt butter over medium-high heat. Add onion and garlic and cook until onion is beginning to soften, 4 minutes.
• Add kale, cover, and cook 4 minutes or until almost tender about 5 minutes. Transfer to pot with pasta.
• Stir in ricotta, lemon zest, and 1/2 cup parmesan. Season with salt and pepper. Transfer mixture to a 13x9 inch baking dish and top with 1/4 cup parmesan. Bake until top is golden, 30 minutes.

ROASTED CHICKEN WITH KALE AND TOMATO PANZANELLA

Steps:

• Preheat oven to 425 degrees, with racks in upper and lower thirds. Toss garlic, bread, cheese, and tomatoes with 3 tablespoons oil; season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. Rub chicken with remaining 2 tablespoons oil; season with salt and pepper. Place on bread mixture, skin-sides up, along with thyme. Roast in lower third, flipping chicken and bread mixture once, 25 minutes. Meanwhile, remove ribs from kale; tear into 2-inch pieces. Drizzle with oil and season with salt and pepper.
• Switch oven to broil; remove thyme from baking sheet. Transfer chicken to a plate. Scatter kale over bread mixture; arrange chicken on top. Broil until chicken skin is golden and crisp, 2 to 4 minutes. Transfer chicken to serving plates; toss bread mixture and serve, with more cheese.

MAPLE KALE CRISPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Blot kale thoroughly dry with paper towels if leaves are damp from washing. Arrange kale pieces onto the prepared baking sheet in a single layer and drizzle with olive oil and maple syrup; sprinkle with sea salt.
• Bake in the preheated oven until the edges of the kale begin to brown slightly and the pieces feel crisp to the touch, 10 to 15 minutes. Check often after 10 minutes to prevent burning.