CUR­RIED CO­CONUT KALE Crisps

Healthy, hearty kale makes this recipe so de­li­cious that you can even eat it raw as a salad.

Canadian Gardening Annual 2016 - - Kitchen Gardener -

CUR­RIED CO­CONUT KALE CRISPS

MAKES 4 to 6 CUPS 1 large bunch curly kale or Latigo kale, washed and drained ¼ cup co­conut but­ter ½ tbsp curry pow­der ¼ tsp sea salt

Pre­heat the oven to 200°F. Line two bak­ing sheets with parch­ment pa­per; set aside. Strip the kale leaves away from the stems and place in a large bowl. tear any es­pe­cially large leaves into halves. In a small saucepan, melt the co­conut but­ter over mod­er­ate heat. Whisk in the curry pow­der and sea salt. Pour the co­conut mix­ture over the leaves and toss well, mas­sag­ing the leaves by hand to en­sure the in­gre­di­ents are well dis­trib­uted. Spread the leaves onto the pre­pared bak­ing sheets and bake un­til the leaves are dry and crispy, about 70 to 90 min­utes, toss­ing once about 1 hour into bak­ing; serve. the kale crisps may be stored in an air­tight con­tainer for up to 2 weeks and re­crisped by plac­ing them in a 250°F oven for sev­eral min­utes be­fore serv­ing. VARI­A­TION Make the crisps spicy by adding ⅛ tea­spoon cayenne pow­der (or more!) along with the curry to am­plify the heat.

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