Asian Kale Chips Recipes
ASIAN-STYLE KALE
I love all kinds of kale. The article from The Washington Post mentions black kale (aka - dino, Tuscan kale) as a nice choice but I suspect curly blue-green Scotch kale would be fine as well. Oh, did I mention how incredibly nutritious & economical kale is? Or how unbelievably easy kale is to grow in anyone's garden.... even in the winter? More about kale - www.motherearthnews.com/Organic-Gardening/2003-08-01/The-Best-Kales.aspx Article mentioned the recipe was adapted from Northern Virginia cooking instructor Robyn Webb.
Provided by Busters friend
Categories Greens
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Set a lidded 6 - 8 quart saucepan of water, salted with 2 T salt, on stove to boil.
- Wash the kale thoroughly to remove all grit. Discard the tough ribs, and coarsely chop the kale leaves.
- Plunge the kale into boiling water and cook for 3 to 4 minutes & then drain.
- In a large skillet or heavy wok, heat the sesame oil over medium heat. Add the shallot, garlic, scallions and ginger root and cook for about 1 minute to release the aromas.
- Add the kale a bunch at a time and cook 3 to 4 minutes, or until the leaves have softened a bit but the kale retains its shape. Remove from heat and add the soy sauce. Divide among individual plates, sprinkle with toasted sesame seeds, if using, and serve hot.
Nutrition Facts : Calories 115.2, Fat 5.3, SaturatedFat 0.8, Sodium 386.9, Carbohydrate 14.9, Fiber 3, Sugar 0.3, Protein 5.4
BAKED KALE CHIPS
These are a low calorie nutritious snack. Like potato chips, you cannot stop at just eating one. They are great for parties and a good conversation topic.
Provided by LucyDelRey
Categories Appetizers and Snacks Snacks Kids Quick and Easy
Time 20m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
- With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
- Bake until the edges brown but are not burnt, 10 to 15 minutes.
Nutrition Facts : Calories 58 calories, Carbohydrate 7.6 g, Fat 2.8 g, Fiber 1.5 g, Protein 2.5 g, SaturatedFat 0.4 g, Sodium 185.1 mg
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