Kale Popcorn Recipes

KALE-DUSTED PECORINO POPCORN

Kale-Dusted Pecorino Popcorn image

Pecorino is one of my favorite cheeses. I like to joke that it's dainty Parmigiano-Reggiano's loud Roman cousin-saltier, funkier, and a little goes a much longer way. Given that this popcorn is green and has the word "kale" in the title, it has proved to be shockingly popular among the preschooler set (to whom I'd bring it for class snacks when it was our turn) as well as adults.

Provided by Deb Perelman

Yield Makes 8 cups

Number Of Ingredients 7

Ingredients

A bundle of Lacinato kale (aka dinosaur or Tuscan) (usually 9 to 10 ounces or 255 to 285 grams; see note)
1 tablespoon (15 ml) olive oil
Sea salt
4 to 5 tablespoons (60 to 75 ml) olive oil
1/3 cup (70 grams) popcorn kernels
2/3 cup (95 grams) finely grated Pecorino Romano
Fine sea salt and freshly ground black pepper, to taste

Steps:

Heat the oven to 300°F. Rinse and dry the kale; no worries if you don't get every last droplet of water off. Remove and discard the tough stems.
Lightly brush two large baking sheets with olive oil-the thinnest coat is just fine. Arrange the leaves in one layer on the prepared baking sheet(s), sprinkle lightly with salt, and bake for 12 to 14 minutes, until the leaves are crisp. Let cool completely. In a food processor, with a mortar and pestle, or even with a muddler in a bowl, grind the kale chips down into a coarse powder.
Place 3 tablespoons olive oil and 2 or 3 kernels of popcorn in a 3-quart or larger pot. Turn the heat to medium-high, and cover with a lid. When you hear these first kernels pop, add the remaining kernels and replace the lid. Using pot holders, shimmy the pot around to keep the kernels moving as they pop. When several seconds pass between pops, remove from the heat.
Transfer to a bowl, and immediately toss with the remaining 1 to 2 tablespoons olive oil, kale dust, Pecorino, salt, and a few grinds of black pepper. Toss until evenly coated. Taste, and adjust the seasonings if needed.

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