Seamus Mullens Crispy Tuscan Kale Recipes

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CRISPY TUSCAN KALE



Crispy Tuscan Kale image

Provided by Anne Burrell

Time 40m

Yield 4 servings

Number Of Ingredients 4

1 large bunch Tuscan kale
Extra-virgin olive oil
Kosher salt
Pinch crushed red pepper

Steps:

  • Preheat the oven to 250 degrees F.
  • Remove the tough lower stems of the kale. Toss the kale generously with olive oil, salt and crushed red pepper.
  • Lay the dressed leaves in a single layer on a sheet tray (use more than one if you need to!) and place in the oven. Roast the kale or until the leaves are crispy, 30 to 35 minutes.
  • Serve as a snack or side dish.

TUSCAN KALE CHIPS



Tuscan Kale Chips image

So simple and so delicious! The tall, crisped "chips" look striking when bunched in a tumbler, and they're terrific with cocktails. Roasting the leaves coaxes out a nutty, briny flavor that can become addictive. Recipe is from Dan Barber, celebrated chef and proprietor of Blue Hill in Manhattan and Blue Hill at Stone Barns in Pocantico Hills..

Provided by blucoat

Categories     Lunch/Snacks

Time 35m

Yield 24 chips

Number Of Ingredients 3

12 large tuscan kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed
1 tablespoon olive oil
salt and pepper

Steps:

  • Preheat oven to 250°F Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets.
  • Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to rack to cool.

SEAMUS MULLEN’S CRISPY TUSCAN KALE



SEAMUS MULLEN’S CRISPY TUSCAN KALE image

Categories     Vegetable     Side     Vegetarian

Yield 4 servings

Number Of Ingredients 7

1 cup olive oil
2 tablespoons balsamic vinegar
2 cloves garlic, finely minced
Zest and juice of 1 lemon
2 bunches Tuscan kale, stems and all, washed and spun dry
Salt
Freshly ground black pepper

Steps:

  • Preheat the grill to high or build a small fire in a charcoal grill. In a large mixing bowl, combine the olive oil, vinegar, garlic, and lemon zest and juice and mix well. Add the kale leaves. Season with salt and pepper and gently toss until kale is evenly coated. When the grill is hot, carefully lay the kale leaves, as many as will fit, side-by-side in a single layer on the grill. In about 2 minutes the leaves will crisp. Turn them and grill on the other side for another 1-2 minutes. Repeat with the rest of the leaves. Pile the grilled kale leaves in a big stack on a large platter or cutting board and serve them up.

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  • 1. Preheat the grill to high or build a small fire in a charcoal grill. In a large mixing bowl, combine the olive oil, vinegar, garlic, and lemon zest and juice and mix well. Add the kale leaves. Season with salt and pepper and gently toss until kale is evenly coated.
  • 2. When the grill is hot, carefully lay the kale leaves, as many as will fit, side-by-side in a single layer on the grill. In about 2 minutes the leaves will crisp. Turn them and grill on the other side for another 1–2 minutes. Repeat with the rest of the leaves.
  • 3. Pile the grilled kale leaves in a big stack on a large platter or cutting board and serve them up.

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