Kale
Kale chips
15/May/12 07:28 AM Filed in: Recipes
by Kate Whimster, BCom, MIFHI, ND
I got this recipe from my colleague Bronwyn Hill, ND and have changed it a bit for my own tastes. These chips are truly addictive and a great healthy snack!
Kale Chips
(makes 2-6 baking sheets worth of chips)
Ingredients:
1. Preheat oven to 350 degrees F.
2. Rinse kale to remove any dirt.
3. Remove ribs from kale and cut or tear into 1.5 inch pieces.
4. Place in bowl and toss with a small amount of oil.
5. Lay on baking sheet and add spices and seasonings.
6. Bake for about 5-7 minutes, then turn and bake until crisp (another 5-7 minutes or longer if needed).
7. The chips are done when crispy but still retain most of their original colour.
I got this recipe from my colleague Bronwyn Hill, ND and have changed it a bit for my own tastes. These chips are truly addictive and a great healthy snack!
Kale Chips
(makes 2-6 baking sheets worth of chips)
Ingredients:
- Kale (1-3 bunches)
- Oil of your choice (grapeseed, olive, walnut, etc)
- Seasonings of your choice (salt, pepper, garlic, cayenne pepper, paprika, ginger, etc)
- Any other ingredients you want! Eg: Tamari sauce, crushed garlic, nutritional yeast, soy sauce, etc
1. Preheat oven to 350 degrees F.
2. Rinse kale to remove any dirt.
3. Remove ribs from kale and cut or tear into 1.5 inch pieces.
4. Place in bowl and toss with a small amount of oil.
5. Lay on baking sheet and add spices and seasonings.
6. Bake for about 5-7 minutes, then turn and bake until crisp (another 5-7 minutes or longer if needed).
7. The chips are done when crispy but still retain most of their original colour.
Comments
Blanched greens
13/Feb/11 08:34 AM Filed in: Recipes
by Kate Whimster, BCom, MIFHI, ND
Blanching is a method of cooking that technically means immersing food in boiling water followed by cold water to quickly stop the cooking process. I use a variation on this in which I boil greens for a short period of time, then allow them to cool. This is a great way to soften them a bit, remove any bitterness, but retain a crispy/firm texture, and preserve nutrients.
Blanched Greens
Ingredients:
Any greens you like! Great for greens that are tougher (kale, collards, mustard greens, etc) rather than tender (spinach, swiss chard). You can also cook broccoli this way.
Directions:
1. Fill a large pot with enough water to just cover greens. I use
about 2L of water to do one bunch of kale or broccoli.
2. Bring the pot of water to a boil.
3. While you are waiting for the water to boil, chop the greens up
into bite-sized pieces.
4. One the water is boiling, put the greens in, stir them around
for about 1 minute. The longer you boil the greens, the softer
they will be.
5. Pour the contents of the pot out through a strainer. Even better, put the strainer over a bowl to retain the “greens water” and use
this water as a base for making soup, broth, or boiling something else!
6. Spin the greens in a salad spinner to get rid of excess water,
and lay them out to dry on a double-layer of paper towel.
7. Eat the greens warm or store them in the fridge (lasts about
a week) in a covered container to use for salads.
Blanching is a method of cooking that technically means immersing food in boiling water followed by cold water to quickly stop the cooking process. I use a variation on this in which I boil greens for a short period of time, then allow them to cool. This is a great way to soften them a bit, remove any bitterness, but retain a crispy/firm texture, and preserve nutrients.
Blanched Greens
Ingredients:
Any greens you like! Great for greens that are tougher (kale, collards, mustard greens, etc) rather than tender (spinach, swiss chard). You can also cook broccoli this way.
Directions:
about 2L of water to do one bunch of kale or broccoli.
2. Bring the pot of water to a boil.
3. While you are waiting for the water to boil, chop the greens up
into bite-sized pieces.
4. One the water is boiling, put the greens in, stir them around
for about 1 minute. The longer you boil the greens, the softer
they will be.
5. Pour the contents of the pot out through a strainer. Even better, put the strainer over a bowl to retain the “greens water” and use
this water as a base for making soup, broth, or boiling something else!
6. Spin the greens in a salad spinner to get rid of excess water,
and lay them out to dry on a double-layer of paper towel.
7. Eat the greens warm or store them in the fridge (lasts about
a week) in a covered container to use for salads.
