Saturday, April 11, 2009

Another Kale Recipe Roundup & Dehydrated Kale

We know, we know, there's no such thing as too many kale recipes. We hear you, we respect your insatiable need for kale, and we offer the following solutions.

1. Check out our Kale and Friends Tag for easy access to all our kale recipes.

2. Try a kale recipe from our favorite blogs:

101 Cookbooks:
Too many to list, but Heidi has her own Kale tag!

Eggs on Sunday:
Lacinato Kale and Ricotta Salata Salad
Breakfast Strata with Greens, Gruyere and Sausage
Greens & Beans Over Polenta

Orangette:
Boiled Kale with a Fried Egg and Toast

Wheat Free Meat Free:
Coconut Curry Stuffed Sweet Potatoes

Desert Candy:
Tuscan Kale and Black Lentil Soup with Crispy Pita Chips
Kale and Gruyere Panade

JustBraise:
Tuscan Kale & Bean Soup
Kale Salami Sandwich with Celeriac Chips

Parsnips Aplenty:
Kale-Potato Soup with Balsamic-Roasted Garlic

Raspberry Eggplant:
Israeli Couscous with Kale, Butternut Squash and White Beans
White Bean, Kale and Butternut Squash Pizza

Raw Epicurean:
Winter Nori Roll with Ginger Garlic Dipping Sauce

3. Dehydrate your own kale!
We've gotten several comments from readers who like to make kale chips in the oven. We wholeheartedly endorse their recipes and would like to offer up a dehydrated variation of our own. In this recipe, we've stuck to the 112 degree limit set by raw foodists, so your kale will theoretically retain more of its natural enzymes and vitamins. More nutrition and also, it's tasty.

You can dehydrate kale without dressing of any kind. (We sometimes do this and then run it through the spice grinder to make kale powder.) You could also dehydrate it with your favorite salad dressing, lemon juice or a custom spice mix. Just keep in mind that the kale will reduce in size, but the spices will not. (We ended up with a few batches of burning hot cayenne-flavored chips before we learned our lesson!)

1 bunch kale (for us, that meant 20 leaves of lacinato from Riverdog)
2 teaspoons olive oil
1 teaspoon maple syrup
1 tablespoon nutritional yeast
1 tablespooon water
1/8 teaspoon salt
pinch cayenne

Remove the kale stems and roughly chop the leaves. Whisk together all the ingredients except for the kale and then pour the dressing over the kale, massaging well for full coverage. Lay the kale on trays and dehydrate at 11o degrees until crispy and fully dry, about 7 hours.

If you don't have a dehydrator, you can make still make kale chips! Set the oven to 400 degrees and keep a close eye on the kale -- it will be done in about 10 minutes.

5 comments:

WheatFreeMeatFree said...

Hey ladies, thanks for including me in your list. :)

I can't wait to try some of the other recipes. I'm having a hard time deciding which one I want to try first, they all sound so good.

I Heart Kale said...

Hey Kalinda, we sent your Coconut Curry Stuffed Sweet Potatoes recipe to Phoebe's sister and she loved it, so we had to include it on our list! Happy kale experimenting!

Ingrid said...

Nice line up of kale inspired recipes and thanks including my recipe. :-)

silversage said...

So nice to find all the yummy KALE recipes! It is my favorite green (behind spinach).
Here is a tip I use-you may know it too- When I find KALE on sale, I cut and wash the leaves and freeze flat in a giant bag. When I want to add some to soups I just throw in a hand-full at the last minutes. It is great!

I Heart Kale said...

What a great idea!