Things to do with kale

We decided to take a break from the CSA this year, knowing we were going to be away from home most weekends (prime cooking time in our house) and wanting also to have more chances to hit the farmers markets.

Michael Ruhlman, however, has jumped on the bandwagon with both feet and will be blogging about what he’s getting each week – and, more interestingly – what he’s doing with it. His first CSA recipe involves kale, pancetta, Tabasco and honey(!). May have to try this tonight (but with bacon).

So, that recipe is after the jump, but has anyone made kale chips?

Kale with Pancetta

6 ounces pancetta, diced or sliced2 pounds kale, stems removed, cleaned

salt to taste

freshly ground black pepper

1 tablespoon honey

Tabasco to taste

Cook the pancetta over medium low heat until enough fat has rendered to saute the kale in.  Turn the heat to medium and add the kale.  Cook and turn the kale till it’s begun to wilt. Add a three fingered pinch of salt, cover it, and put it in a hot oven (350 degrees if you’re just cooking kale).  After 15 minutes or so, toss and turn the kale to ensure it’s cooking evenly.  After thirty minutes, remove it from the oven, season it with plenty of black pepper, the honey and lots of Tabasco.

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Author: Scott

I am a married father of two. I graduated from Rock Bridge High School and then Mizzou before spending six years in the Washington, D.C. area. We returned to Columbia, Missouri in 2006.

2 thoughts

  1. I make kale chips all the time, usually as an evening snack.

    Wash ’em, tear ’em into pieces, throw them on a baking sheet, spritz with olive oil and salt, then bake at 400 degrees for oh, 10ish, minutes until they get crisp and brown.

    Love ’em!

  2. Yes! Karen and I make kale chips often. Her idea and now are both on the bandwagon. “Cousins” of kale work too. I’ve found garlic and pepper (in addition to salt) to make it perfect. I hope all is well, Scott.

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