Rec | MAKING KALE CHIPS

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wash the kale, dry the kale, massage it in olive oil / black pepper / salt, and bake a meditative way to eat more greens

@ursulae

Jan 30, 2024

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Kale salad

Strip the leaves from the stems, bundle them and roll them up, chiffonade them, toss them with a liberal amount of olive oil, coat them in salt, massage the salt and oil into the leaves. Leave it a bowl covered in the fridge for at least an hour then take them out and add whatever other vegetables or dressing or ingredients you want to add. I love kale Caesar I use Molly Baz’s recipe because it’s written for idiots but I sub the canola for olive oil 😍 I’m inept in the kitchen and this is essentially the only meal I know how to make. Brussels sprouts cut in half, tossed in olive oil and pepper, laid out in a single layer of a sheet pan and cooked until crispy 🤤 Also recommend buying frozen broccoli and steaming it in the microwave according to the instructions... Costco sells really awesome frozen vegetable mixes you can steam them or roast them. Don’t get too bent out of shape about losing some amount of nutritional value from cooking them!

@taterhole

Nov 25, 2024

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WILTED KALE!!

idk if wilted is the right term here, sometimes i steam with a bit of water in the pan with the lid on, sometimes i’ll toss it in some olly oil and sautee, either way you just grab more kale than you think you could POSSIBLY fit on your sando and shrink it all down, then pat dry with paper towels and form into a little patty of leafy crunchy goodness. i’ll usually season with black pepper, red pepper flakes, garlic salt, or msg too. maybe a balsamic drizzle when it’s on the bread in open face

@royallmonarch

Feb 22, 2024

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my friend’s kale salad

He introduced me to this years ago and it’s been a staple in my life ever since. most recently I brought it to my in-laws’ and my very southern meat-and-potatoes makes-his-own-venison-jerky father-in-law tried it and actually loved it so it’s definitely a crowd pleaser. - Chopped kale - slivered, chopped, or sliced almonds - a bunch of finely grated parm (sorry to be elitist but it has to be parmaggiano reggiano not “parmesan”) - lemon juice - olive oil - salt and cracked pep - a clove of garlic 1. Chop your kale leaves and massage with a pinch or two of salt in a big bowl (really get in there and smush thhat shit, grab a handful and crush it, get some anger out, etc) this tenderizes it and makes it get almost a cooked texture. it also shrinks it down a ton so you may end up using a lot more kale than you think. 2. toast your almonds in a skillet and let cool before adding. this takes patience but roasting nuts in the microwave works surprisingly well if you don’t have the time. 3. add juice of one lemon and idk a quarter or half cup of olive oil and add to a small jar with one peeled clove of garlic. shake it up! that’s your dressing so just go based on taste and do what you like for acid to salt ratio 4. toss kale, nuts, dressing, and obscene amounts of parm. add extra salt and pepper to taste. It shrinks down but tastes even better and more savory with time.