When I saw these Tuscan Kale Chips in my February issue of Bon Appetite, I was intrigued because of the cool way that they were served in a pyrex glass and because it recommends serving them with cocktails. I'm always searching for a new recipe for a 'nibbly' course, but I'm not really a fan of kale at all, so I passed the recipe by.
But then last week, when our winter CSA arrived, tuscan kale was included. I admit that I might not have known exactly what it was if I hadn't recently seen picutres and read about it. I went back to the recipe for the chips and made these this Saturday night, and then again on Sunday. They are absolutely addictive! We loved them! I am now a fan of kale, as long as it is crispy and salty.
2 comments:
a winter CSA? I'm jealous! Ours is only June-Oct. we've learned to stock up on the butternut squash and beets near the end b/c they last forever. I've made a recipe like this but the kale wasn't cut in long strips. you're right, the strips in the glass are a great presentation. I'm definitely trying it this way. can't wait for Texas!
Brenda- Just picked up our first CSA box, and we have a huge bunch of Kale, so I thought of your chips. I am definitely going to try it, but I also found a recipe for mashed potatoes with kale that looks yummy too. We will try it and pass it on if it is any good.
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