Wednesday, June 29, 2011
And the basic recipe is simple - remove the tough rib from some kale, tear the leafy stuff into pieces, then drizzle with a bit of olive oil and sprinkle with salt and maybe some flavorings. Then bake until the kale is crisp. It takes about 10 minutes for the kale to get dry and crisp. The hard thing is that it can go from crisp and done to crisp and burned in very little time.
I ended up with kale chips, for sure. Thin, shattery, green. I liked the flavor.
I hated the texture.
So I found something else to do with the chips that would take advantage of the flavor and obliterate the texture. Salad dressing. Oh yeah. It was gloriously green.
Kale - Lemon - Garlic Salad Dressing
1/4 cup mayonnaise
1/4 cup Greek-style yogurt
1 tablespoon garlic olive oil
Zest of 1/2 of a lemon
Juice of 1/2 lemon (divided)
1/2 teaspoon salt (or more to taste)
Up to 1/4 cup milk or buttermilk
Put the kale, mayonnaise, yogurt, olive oil, lemon zest, half of the lemon juice, and salt in a food processor or blender. Blend until the kale is obliterated.
Continue blending until the pieces are as fine as you want them to be. (If you let the mixture sit for a few minutes, the kale will hydrate a bit and it will be easier to blend it.)
Add the milk or buttermilk until the dressing is the thickness you desire. Taste and add more lemon juice, if desired, and add more salt, if needed.
Keep refrigerated until you serve.
On the Kale Chip Bandwagon - and off again
Dairy and Eggs|Vegetables|