Crispy Christmas Kale Recipes

CRISPY KALE

Steps:

• In a large heavy pot (like a Dutch oven), heat 2 to 3 inches of oil to 350 degrees F.
• Thoroughly wash the kale and remove the stems. Tear the leaves up into large bite-size pieces and dry them, either in a salad spinner or on paper towels.
• Drop 5 to7 leaves in the hot oil at a time and fry until the kale is crisp and almost transparent, 60 to 90 seconds. Drain on a wire rack set over paper towels and season with kosher salt while hot.
• Fry the cilantro leaves for a couple of seconds and drain on the same wire rack. Season with a bit more salt. Serve it as a snack or side dish.

CRISPY CHRISTMAS KALE

Steps:

• Heat the oven to 190C/170C fan/gas 5 and line two baking sheets with baking parchment. Put the kale in a large bowl and toss with the oil, garlic, cloves, star anise, cinnamon and plenty of seasoning. Spread the kale mixture over the prepared sheets in a single layer, then roast for 15-20 mins, tossing halfway through, until the leaves are crisp and any stalks are tender - keep a close eye on the kale, as it can catch quite quickly. Leave to cool.
• Meanwhile, make the dressing. Whisk the orange zest and juice, vinegar and oil together, then stir in the chestnuts and sultanas. Toss the dressing with the kale and serve.

CRISPY ROASTED KALE

Steps:

• Preheat the oven to 350 degrees F. Arrange 3 oven racks evenly spaced in the oven.
• Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem. Tear large leaves in half. Place the kale in a large bowl of water and wash it well. Drain the kale and dry it in a salad spinner. Dry the bowl, and put the kale back in the bowl.
• Toss the kale with the olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Divide the kale among 3 sheet pans or roast them in batches. If you put too much kale on one pan, it will steam rather than roast and will never become crisp. Roast for 15 minutes, until crisp. Sprinkle with fleur de sel and serve hot.

CRISPY KALE

Steps:

• Preheat oven to 500 degrees. Meanwhile, flatten kale leaves and use the point of a knife to remove tough center ribs. Stack leaves and roll them together, then slice crosswise into chiffonade strips 1/4 inch to 1/2 inch wide.
• Place kale in a medium bowl. Toss with olive oil, garlic and salt, making sure leaves are well coated with oil. Spread evenly across a large baking sheet.
• Bake, tossing once or twice, until leaves are crispy but not burned, about 5 minutes. Serve as is as a finger food or snack, or top with poached eggs as a breakfast or lunch dish.

CRISPY OVEN-ROASTED KALE

Steps:

• Preheat the oven to 250 degrees F.
• In a large bowl, toss the kale with the olive oil and a few pinches of salt. Spread out the kale on a large baking sheet; the kale can be piled up a bit. Bake until a little crispy on the edges but still tender, about 20 minutes.
• Remove the kale from the oven. Squeeze lime juice over the top, grate some Parmesan and serve warm.

CRISPY LEMON GARLIC KALE CHIPS

Steps:

• For the chips: Preheat the oven to 350 degrees F and place a rack in the center of the oven.
• Place the kale on a sheet pan in an even layer. Sprinkle the lemon zest and granulated garlic over the kale. Drizzle the oil over the top and sprinkle salt and pepper to taste. Bake until crisp, about 20 minutes.
• For the dipping sauce: In a medium bowl, whisk the sour cream, buttermilk, lemon juice, cumin, paprika and some salt and pepper until combined. Serve with the kale chips.

CRISPY SPICED KALE

Steps:

• In a large bowl combine kale, scallions, spices and salt.
• In another bowl whisk together chickpea flour, cornstarch, salt and baking powder. Whisk in the sparkling water. Mixture should have consistency of thick cream. Scrape into bowl with kale mixture and combine thoroughly.
• Pour oil into a wok or wide saucepan to a depth of 3 inches and heat over medium-high heat to 360 to 375 degrees. Set up a sheet pan with a rack on it next to the pan. Cover the rack with a few layers of paper towels. Have a spider or deep fry skimmer handy for removing the kale from the oil.
• Take up the kale mixture by the heaped tablespoon and carefully slide into the hot oil. The mixture should break apart into small pieces. Fry until golden, which shouldn't take much more than a minute, using the spider to flip the pieces over or press them down into the oil once so that all of the batter gets crisped. Using the spider, remove from the oil, allowing excess oil to drip back into the pan, and drain on the towel-covered rack. Sprinkle with salt if desired. Allow to cool slightly and serve.