This is simply one of my favorite dishes, and it has a legendary place in the history of my marriage. My wife was not a fan of the vegetable—or of any vegetable. Fan might not be the right word. It's not that she just didn't like them; she actively campaigned against them, prosecuting them, all guilty as charged, although on scant evidence.
It was this simple dish that got her to at least begin to consider laying down her sword. The crisp texture, the smoky, charred burn, the transparency of the whole process got her to let her guard down. And now it is a staple. So you might say that this recipe is a gateway vegetable.
Other kale varieties are fine for this, but lacinato is the only variety that crisps rather than wilts, allowing you to get great texture very quickly. This is wonderful with a little Chunky Almond Oil drizzled over the top.
Ingredients
Serves 4
Preparation
Step 1
Strip away and discard the stems of the kale. Tear the leaves into large bite-size pieces and toss them with the olive oil and a good pinch of salt.
Step 2
Cook the leaves briefly over a medium fire seasoned with chunks of maple or oak. They will begin to burn and sizzle almost immediately. This is a good thing. Resist the temptation to turn them; the burn is good; the burn is your friend. After 4 to 5 minutes, turn them once to give a slight char to the wilted leaves that have been on top. Cook for another minute or two, and then remove them from the grill. That's it. Serve immediately.
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Reviews (7)
Back to TopAwful. Followed the instructions exactly, but the kale was so burned that it was inedible.
baranski
St. Louis
8/10/2013
This was very disappointing, and I was really looking forward to it. I'll stick to the Tuscan kale chips recipe also on Epicurious. Oven roasted split leaves, with the the same amount of olive oil. They take a few minutes longer, and the resulting crunchy, nutty tasting chips are worth every second!
Nanette90278
Los Angeles, CA
7/26/2013
Thumbs down to this. I give it 0 forks. You may like this if If you like burned food.........
prst
7/25/2013
Haven't tried this as yet, new to this also new to cooking again and it's great, will let you when I have tried it
Gramovenden
Australia
7/21/2013
Easy, enjoyable and colourful! Crisp and salty... not unlike potato chips. A nice side to almost anything
psfriesen
Vernon, BC
7/20/2013
would this work in a toaster oven ? or in a firing pan or grill pan ?. (i have a good exhaust fan inside )
MAP297
Upstate NY
7/19/2013
I already make mustard and kale chips in the oven, and season with garlic or chili powder, so that should be a winner too.
Anonymous
7/19/2013
