I've been hearing a lot lately about kale chips. Everyone says they're awesome and that they're just like potato chips... so I couldn't wait to try them. A crunchy, delicious way to eat kale? I was doubtful, but figured it was certainly worth a shot. Kale is one of those foods that I want to like, I just can't seem to get there. Smitten Kitchen feels the same way!
Unfortunately, my kale chips are super gross. They did nothing for me except make my house smell like broccoli while they baked. And then they still tasted like kale... with a slightly "burning" undertone. Did I do something wrong? Do any of you out there like kale and recommend a way of eating it?
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I love kale! I usually use it in place of spinach in cooked things like soups, but I made the recipe below once and it was the most delicious thing ever. The cream and cheese kind of negate some of the healthiness but oh my, it's so tasty. The only thing I changed was that I used panko instead of fresh breadcrumbs. Also, it seemed like way too much kale at first, but it cooked down a lot.
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1 cup fresh breadcrumbs
¼ cup finely grated Parmigiano Regianno cheese
1 Tbsp. extra-virgin olive oil
2¼ tsp. kosher salt, more for breadcrumbs
1 bunch curly kale (about 12 to 13 oz.), stemmed, leaves ripped into two-inch pieces, to yield about 7 oz.
1 cup heavy cream
½ tsp. minced fresh garlic
freshly ground pepper
1 cup grated gruyere or Swiss cheese
Preheat the oven to 400°F. Rub a 5- or 6-cup shallow baking dish with the butter. In a small bowl, combine the breadcrumbs, 2 tablespoons of the Parmigiano cheese, the olive oil, and a pinch of salt.
Fill a wide 4- to 5-quart Dutch-oven-style pot three-quarters full with water and 2 teaspoons of salt and bring to a boil. Add the kale to the boiling water and start timing immediately. Cook until the kale is tender (not rubbery), 5 to 7 minutes. Drain the kale in a colander and rinse it with cool water until cool enough to handle. Press and squeeze as much water out of it as possible. Transfer the kale to a mixing bowl by the handful, giving each one last squeeze.
In a small saucepan over medium heat, bring the cream to a boil, watching it carefully. As soon as it boils, turn the heat down, and simmer the cream for 5 minutes. (It will reduce by about a quarter. If it over-reduces, add a bit of unreduced heavy cream to it). Take the cream off the heat and stir in the minced garlic, the ¼ teaspoon kosher salt, and a few grinds of fresh pepper.
Add the remaining Parmigiano and the gruyere cheese to the mixing bowl of kale. Loosely toss everything together and arrange the mixture evenly in the gratin dish. Pour and drizzle the cream over all and press the greens with a spatula to let the cream surround them. Cover the gratin evenly with the breadcrumb mixture.
Bake the gratin until the crumbs are well browned and the cream has reduced below the top of the gratin, 20 to 25 min.
Serves 4