Friday, June 24, 2011

Russian Red Kale

Emily and I met up one day earlier this year at the Shangrila Tea House where I had my first Kale chips. Included in a super amazing present she gave me was a packet of red Russian kale seeds. I spread them in the big raised bed earlier this spring and harvested most of it today to make kale chips. I need to tweak the recipe, but this is what I put in it this time:

  • 1 clove garlic
  • 1 C Cashews, soaked
  • 1/2 C Nutritional Yeast
  • 1/2 C water
  • 5 T Olive Oil
  • 1/2 tsp Smoked Paprika
  • 1/4 tsp Chipotle (spice)
  • 1 pinch sea salt        I based the recipe on this website's  Rawmazing.com
Basically all that stuff goes in the food processor. I had way too much gloop. I'd use 3/4 cup cashews, 1 tsp smoked paprika, and 1/2 tsp chipotle. I'd also put in 1/2 tsp salt as well.

I took the kale stalks and pulled the leaves from the main stalk because that is too woody. I also pulled the leaves into chip-sized pieces.
I love the strange leaf equivalent to skin tags that these had.
I then spooned the gloop into the bowl of torn kale pieces and mixed it in.
It doesn't look like much, but I pretty much had a bowl full of freshly torn kale, the gloop really weighed it down. One thing to note is that the dressing mixture will really build up in some balls and you'll need to wipe some excess off. 
So the original recipe calls for 5 cups of prepared kale and the dressing as well. I thought I had 5 cups kale. I had about twice as much kale with the dressing on it than the dehydrator would hold, so I put the rest on parchment on four pans and tried to fit all the pans in the oven. We sorta had a kale chip overload in the kitchen. 

Kale!
Overstuffed oven.
I cooked the extras in the oven at 275 for about 20 minutes with the door cracked open. I shuffled the pans around to keep them from burning and to make sure they were crispy. When finished, the chips should be crispy but not burned and they should melt on your tongue. The dehydrator is still going, so I will update later. 

Oh, BTW, kale is REALLY good for you.

3 comments:

  1. wow you made a ton! those look amazing. you did a way nicer job of it than i do. my recipe is more liquid-y so instead of rubbing it on the leaves i just toss them in it. here's my basic formula, in case you want to try it sometime: one large tomato, 1/2 onion, one medium-size jalapeno, clove or two of garlic, about a half cup of nutritional yeast, a couple tablespoons of raw tahini, pinch of salt and a handful of raw sesame seeds. i blend all but the sesame seeds in the food processor then toss everything together in a bowl. it's really fresh and cheesy-spicy tasting.

    your kale looks so awesome and healthy. mine have those weird little skin tags too.

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  2. That sounds so good! Next time I get some Kale, I'll want to try that recipe. Thanks for sharing it!

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  3. Aren't these amazing? I had some a few weeks ago that I made at home. Great idea; kale chips. Who would have thought?

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