I cannot believe that I have not posted a kale chip recipe! I am sure it is very apparent that I love kale. If in season I have it at least 2-3 times a week. You cannot talk about kale without mentioning kale chips. They are the best. -ts
one bunch of kale, rinsed and dried
Salt, to taste
sprinkling of paprika or cayenne power (optional) Direc
- Preheat oven to 350 degrees. Remove the kale leaves from their tough end and inner stems. Tear to smaller pieces. I use my hands for this.
- Place kale chips in large bowl. Start by tossing in about 1 tablespoon of olive oil. The kale leaves only need to be lightly coated with oil. Too much will make the chips too limp and greasy. Only add about 1 tablespoon of olive oil at a time. Then sprinkle in sea salt.
- Put the kale pieces in a single layer in a baking. Bake for 15 minutes or until crisp. About 5 minutes before they are finished, turn them in oven. They will burn easy, be aware of how they are baking.
For more smoky or spicy flavor, lightly dust the kale chips with paprika or cayenne pepper.
Everyone needs a good Caesar salad recipe. Here is mine! This was inspired by the best salad I have had from one of my top 5 favorite restaurants in NYC, Il Buco. I love Kale, and remember it holds well so don’t be scared to use lots of dressing. Kale really makes this recipe special, but if you cannot find it then romaine will work- ts
⅓ cup grated Pecorino Romano, plus additional cheese for serving
½ cup mayonnaise
¼ cup water
1½ teaspoons red wine vinegar
Few squeezes lemon juice
1 garlic clove
2 anchovy filets finely chopped
¼ teaspoon Worcestershire sauce
¼ teaspoon Tabasco (more for spice)
white and black pepper
sea salt, if needed
- Remove and discard the tough stems from the kale. Gather the kale leaves together. Stack up several of the kale leaves at a time and roll them up like a cigar. Cut leaves into slices as thin or as chunky as you like. I like larger pieces.
- Combine ¼ cup of the Pecorino with the remaining ingredients (except the black pepper) in a blender and puree until the dressing is smooth. I do not like using a blender because it is too messy. I finely chop everything to where I can just whisk in a bowl by hand. Your choice!
- Taste and add salt if necessary; the cheese, mayonnaise, Worcestershire and anchovies are all salty, so you may not need any additional salt. Add the ¼ cup of water to thin the dressing; add more water as needed.
- Toss the kale with the dressing in a large bowl. Transfer to serving plates or a serving platter and finish with slices of Pecorino and a few turns of black pepper. Feel free to add homemade croutons.
The side dish Chef Tanya suggests for her Roasted Herb Veggie Couscous. She suggests using the same bowl you used to mix the veggies because of the leftover flavor it adds. I feel like “Leftover Flavor” ought to be the next white rapper’s name. Just a thought.
Bunch Tuscan Kale, cleaned and de-stemmed (the curly kind of Kale works too, but Tanya prefers Tuscan)
Freshly squeezed juice of a lemon, scant ¼ cup
Olive oil, two tablespoons plus more for garnish
Freshly shaved parmigiano-reggiano cheese
- Remove and discard the tough stems from the kale. Tear off or chop to smaller pieces. Clean and dry in salad spinner.
- Whisk together lemon juice, olive oil (amount depends on how lemony you like your dressing) pepper and dash of sea salt.
- Add the kale and toss to coat the leaves thoroughly with dressing.
- Garnish with a drizzle of olive oil, generous amount of fresh cracked pepper and shavings of fresh parm.