Monday, June 21, 2010

Kale chips

2 bunches of organic kale, flat or curly

Extra Virgin Olive oils

1 tsp chili powder (use less if you don't want the chips to be spicy)

1 tsp garlic powder

1 tsp onion powder

1/2 tsp cumin

salt and pepper

Lay each piece of kale out on a large cutting board and completely cut out the stem, even up to the tiny, skinny part. Chop the kale into very large pieces, larger than you would for salad or for cooking as they will drastically shrink in the dehydrator. Wash the kale a dry it in a salad spinner or lay out on kitchen towels until completely dry. Spread the kale onto a large baking sheet and spray it well with the olive oil spray. You can also just drizzle the oil and massage it around but you only want a tiny amount to prevent the chips from being too oily. Combine all of the spices into a small dish and then generously massage it into the oiled kale. Season with salt and pepper. Place the kale onto the trays of the dehydrator in a single layer and dehydrate for 4 to 6 hours. The chips should stay crispy for 3 to 4 days if stored in a brown paper bag.

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Sautéed Kale

1 bunch organic Kale, coarsely chopped

3 tbs extra virgin olive oil

2 cloves organic garlic finely chopped

½ cup of vegetable stock

Salt and pepper to taste

2 tbs balsamic vinegar

Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

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