Crispy Kale Chips and Arugula Citrus Salad

There was an excess of good recipes this week. So I’m posting two here on the blog.

Here is a popular CSA recipe “Crispy Kale Chips” that turns those greens into something crunchy.  I tried them recently and they turned out great, tasting almost like popcorn and melting on my tongue.  With a sprinkle of your favorite seasoning salt and/or some chopped-up roasted garlic alongside, you could almost disguise them entirely of their leafy green origin.

There is also an excellent blog-post with pictures here from SmittenKitchen.

CRISPY KALE CHIPS

from “Eating Locally” by Janet Fletcher

CSA Farmers who grow kale say that many of their shareholders lack recipes for this highly nutritious leafy green.  Kale chips to the rescue.  Roasted in the oven, the leaves crackle when you eat them and dissolve like snowflakes on the tongue.  No matter how many batches you make, they will disappear in an instant.  The DeLaney Community Farm blog credits Bon Appétit magazine for the idea.

½ pound Tuscan kale or curly kale
1 Tbs extra virgin olive oil
Kosher or sea salt

1. Preheat the oven to 250°F.  With a knife, separate the kale leaves from their tough  central rib and discard the ribs.  Wash and thoroughly dry the kale leaves.  Put them in a large bowl, drizzle with the olive oil, sprinkle with salt, and toss to coat them evenly with the oil.  Arrange them on baking sheets in a single layer.
2.  Bake, in batches if necessary, until the leaves become fully crisp, 25-30 minutes.  You can serve them immediately or let them cool.  They will stay crisp for at least a couple of hours.

WINTER CITRUS SALAD WITH ARUGULA

from “The Kentucky Fresh Cookbook” by Maggie Green
Although this salad calls for oranges, which are never grown in Kentucky, Maggie says the citrus pairs nicely with the peppery bite of arugula.  Try it with some Florida fresh oranges!

4 oz. baby arugula (about 4 cups)
6 oranges, peeled and sliced into rounds
1/2 small red onion, thinly sliced (about 1/2 cup)
2 oz. Parmesan shreds

2 Tbs red wine vinegar
1 tsp Dijon mustard
1/3 cup olive oil
1/4 tsp salt
1/2 tsp freshly ground black pepper

Arrange the arugula on a large platter or in a large, shallow salad bowl.  In another bowl, whisk together the vinegar, mustard, oil, salt, and pepper.  Drizzle half the dressing on the greens and toss.  Arrange the orange slices on top of the arugula.  Scatter the red onion on top of the oranges.  Drizzle with more dressing, and top with Parmesan shreds.  Season with additional freshly ground black pepper.

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