Pickpocket Farm has A LOT of Kale this season. It's beautiful and it's growing great. Now what to do with all the kale? Here is one of our favorite recipes, Kale Chips. I swear they taste just like potato chips.
Ingredients:
Kale, chopped in 2 inch size pieces
Olive Oil
Salt
Preheat oven to 350 degrees. Toss the chopped kale on a baking sheet with a very small amount of olive oil drizzled on top of the leaves, just enough to lightly coat each leaf. Spread the kale out on the baking sheet, salt, and bake for about 10 minutes. Flip the kale with a spatula a couple of times while baking until crisp.
Ingredients
- 1 1/4 to 1 1/3 pounds kale, stems stripped and chopped, about 6 cups
- Salt
- 3 tablespoons extra-virgin olive oil
- 1/4 pound pancetta, chopped into 1/2-inch pieces
- 1 cup cream
- 2 cloves garlic, smashed and chopped
- 1/8 teaspoon grated nutmeg, eyeball it
- Black pepper
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmigiano-Reggiano or Pecorino Romano
Bring a few inches of water to a boil in a deep skillet or pot, add the kale and salt and cook 5 to 6 minutes; drain and dry the greens.
Return the skillet to the stove over medium-high heat and add 1 tablespoon of extra-virgin olive oil and pancetta. Crisp the pancetta and add the cream and garlic. Season with nutmeg, salt, and pepper then reduce 7 to 8 minutes to about 1/2 to 2/3 cup. Add cooked greens to cream and stir to coat evenly. Transfer to shallow casserole.
Toss with breadcrumbs with the remaining 2 tablespoons of extra-virgin olive oil. Season the crumbs with salt and pepper and combine with cheese. Place the casserole on the second shelf under broiler and brown breadcrumbs and cheese for 5 minutes.