Date: Thu, 2 Apr 98 10:16:07 EST
From: Jayne Spielman (jayne@bridge.com)
In yesterday's New York Times, there was a reference to Kale Crunch.
It sounds interesting and surprisingly yummy. (the blurb said that
"Who would have thought that roasting no-fat, nutrient-rich kale
leaves would result in crunchy green bits as irresistable as salted
nuts?")
Kale Crunch
Recipe printed in New York Times 4/1/98
from "Mollie Katzen's Vegetable Heaven"
Preheat oven to 350 degrees
Line baking sheet with foil and spray with one of those oil mist
sprays.
Wash and shake dry a big bunch of kale.
Break off and throw away stems
Cut across the leaf into wide shreds
Spread evenly on baking sheet and bake 15-20 minutes, stirring
once or twice while they bake.
According to the recipe, when cake bakes is becomes bright green
and crisp. Cook for less time if you want it chewy. After you
remove it from the oven, you can sprinke it with salt or other
seasonings if you like.
Best used same day but keeps a day or 2 in a tin at room
temperature. Can be eaten as a snack or sprinkled onto or into
pasta, risotto, salads, etc.
kwvegan vegan