Kale is a relatively new comer on our dinner table. I have not seen or eaten kale growing up in Malaysia. They are pretty common here though, and I often see them at the grocery stores. I like their bright green color and attractive curly leaves. Their texture is a little waxy and this caused me to be hesitant about trying them. I mistakenly associate their waxy leaves with them being tough. On the contrary, kale is smooth and delicious when cooked.
I especially enjoy them in soups. When added at the very end and cooked for a short period of time, they do retain their bright green color. Simply click on the picture to get to the recipe.
The very first time I used kale in my cooking was to make this delicious Caldo Verde – Portuguese Green Soup. It has since become a family favorite and is now part of our dinner rotation.
Then, I combined it with pasta and it was equally delicious in this healthy Fettuccini with Kale, Chickpeas, and Tomatoes dish.
Since the family enjoys it so much, I added it to yet another dish. We eat a lot of soupy noodles and so I made this Asian fusion dish of Beef Ball, Kale, and Soba Soup. You can use any kind of Asian noodles with this soup.
Kale has beautiful dark green leaves packed with nutrients. It is high in manganese and vitamins A, C, and K and is often referred to as a superfood. There are many varieties of kale but two of the most common are curly kale as seen here, and dinosaur kale which has long narrow leaves and a wrinkled texture.
Hence, I am always on the look-out for interesting kale recipes. I was totally smitten when I chance upon these baked Kale Chips over at the Smitten Kitchen. The recipe is very simple and I was curious as to whether these chips are truly crispy. Deb used dinosaur kale but said that it could possibly be better with curly kale. I had to give it a try.
I made two batches – the first following her recipe which needed a longer baking time probably because I was using a different type of kale. Some of it came out crispy but some were a little “stewed” and the “green” taste was discernible. In my second batch, I added a half teaspoon of garam masala and increased the baking temperature from 300°F (150°C) to 325°F (165°C). The Kale Chips turned out crispy and delicious! Adding the garam masala was absolutely the right thing to do. It blended well with the kale and yes, they were CRISPY!
- 1 bunch kale (10 oz/300g)
- 2 tbsp olive oil
- ½ tsp garam masala
Rinse and drain kale. Remove center stem and tough ribs. Tear into large pieces and place in a salad spinner. Spin the kale several times to remove all moisture. If you do not have a salad spinner, soak up moisture with paper towels before removing center stem.
Preheat oven to 325°F (165°C).
Place thoroughly dried kale on a large baking pan. Drizzle olive oil over kale. Add salt and garam masala. Do not over salt. Toss and mix everything thoroughly.
Arrange leaves in a single layer and bake for 30 minutes or until crisp.
Remove and allow it to cool before serving.
Enjoy…..and have a wonderful day!