It's Whole 30, Day 17 and the spotlight is on: Kale
It was only a matter of time before kale made an appearance in this blog series. It's one of the most talked-about veggies on the interweb, from what I can see. Love it or hate it (most people seem to love it), there is no denying that this little leafy brassica is a nutritional heavy weight. If you're interested in Paleo-ish philosophy, it's worth noting that kale is one of the more ancient green vegetables around and has been a staple in the human diet for a long, long time, as far as anyone can tell. Buy light or dark green varieties, dark brown or even purple; they'll all do you good.
What can you do with kale? What can't you do, more to the point? Chop it up and boil it, mash it with potatoes, if you're feeling a bit Irish. Saute it in some delicious bacon fat with a clove of crushed garlic. The Portuguese make a typical Holy Spirit soup, that's jolly nice in fact, containing kale, spuds and rounds of chorizo. Shred it up and toss it through a salad, if you like. With kale you almost can't go wrong.
Since I started this blog series, it has been my intention to promote Michelle Tam's website. It's one of my favourite blog sites and definitely one of a handful I visit every day. You can find the original recipe for this and much more on www.nomnompaleo.com
Baked Kale Chips:
To make kale chips, here's a few key points to keep in mind:
The kale leaves must be SUPER DRY.
Bake the kale at 350°F.
Cook the chips for 12 minutes.
Salt AFTER the kale chips are out of the oven.
Here’s what you need to make your own chips:
2 bunches of kale
1-2 tablespoons of avocado oil
fleur de sel or your favorite seasoning salt
Here’s what to do:
Preheat the oven to 350°F. Remove the kale leaves from the stems and wash the leaves well in a few changes of water. Then, in small batches, spin the leaves dry in a salad spinner.
Toss the dry leaves with avocado oil (or any other healthy oil) and use your hands to distribute the oil evenly.
Line a baking sheet with parchment paper and lay some of the leaves on top in a single layer. Make sure the leaves are all flat and not folded over or they won’t crisp properly.
Pop the tray in the oven, and…
…after just 12 minutes, the chips’ll be done! (Set your timer and keep an eye on the kale, ‘cause if the chips burns, they’ll be bitter — and so will you.)
Once the kale’s out of the oven, season the chips with some fleur de sel or your favorite seasoning salt.
Previous posts in this series:
Whole 30, Day 1: Leeks
Whole 30, Day 2: Peppers
Whole 30, Day 3: Celeriac
Whole 30, Day 4: Turnips
Whole 30, Day 5: Spinach
Whole 30, Day 6: Aubergine/Eggplant
Whole 30, Day 7: Broccoli
Whole 30, Day 8: Mushrooms
Whole 30, Day 9: Cabbage
Whole 30, Day 10: Carrots
Whole 30, Day 11: Fennel
Whole 30, Day 12: Sweet Potatoes
Whole 30, Day 13: Chicory
Whole 30, Day 14: Asparagus
Whole 30, Day 15: Cauliflower
Whole 30, Day 16: Courgette/Zucchini