Move over arugula, it seems Kale has become the new ‘it girl’ of leafy greens. And not just on the Upper East Side. (Gossip Girl reference, couldn’t resist! Is anyone else a fan? Can Chuck and Blair please get back together?!! Ok I’m digress, apologies). Anyway, I’m finding kale all over the place; bagged (sometimes boxed), pre-washed and sold as salad greens to crisped, salted and sold as chips. Will kale hold the spotlight for more than just 15 minutes? If this recipe’s any indication than I think so.
I love these a-ha type recipes that make me think about a food in a whole new way, which is exactly what I found here. Yes I’ve seen the bagged kale chips but never really thought much about making a version myself. Something about the words ‘kale’ and ‘chips’ strung together didn’t exactly wet my appetite. But when I read 101 Cookbooks blog and cookbook auther Heidi Swanson’s recipe for this Kale Salad, I was enticed. A food combination I’d never have conceived of. Here she spreads kale evenly on a baking sheet and bakes it at a high temperature to crisp it up. Tossed in an Asian dressing with toasty coconut flakes is a totally unique way of preparing this uber-healthy leafy green and I just loved it.
crispy kale salad with farro
- 1/3 cup extra-virgin olive oil
- 1 tsp toasted sesame oil
- 2 Tbs shoyu (or tamari)
- 3 1/2 cups lightly packed cups chopped kale, stems trimmed, large ribs removed
- 1 1/2 cups unsweetened large coconut flakes
- 2 cups cooked farro
1. Preheat oven to 350 with two racks in the top third of oven.
2. In a small bowl, whisk together the olive oil, sesame oil and shoyu. Put kale and coconut in a large bowl and toss well with about 2/3 of the olive-oil mixture.
3. Spread kale evenly across the two baking sheets. Bake for 12-18 minutes, until the coconut is deeply golden brown, tossing once or twice along the way. If the kale mixture on the top baking sheet begins to get too browned, move it to the lower rack.
4. Remove from oven and transfer kale mixture to a medium bowl. Taste. If you feel it needs more dressing, add some and toss. Serve warm.
Recipe from Super Natural Everyday by Heidi Swanson
September is a month I’ve always loved. As a kid I was a big back-to-school fan. The local school supply sale was a huge event and I’d have my backpack packed and pencils sharpened weeks before the big day. In college I couldn’t wait to head back to the Big House in Ann Arbor, Michigan for a new semester. It took years post-graduation to shake that fish out of water feeling sitting in conference rooms working instead of coffee shops studying come Fall.
Nowadays I associate September with a wider net of things. The painful memories of 9/11/01. The US Open. Braking for school buses. Realizing I’ll need to start wearing socks again soon. Apples everywhere! It’s a segueway into Fall. And in the foodie world, segueway-ing into Fall is a fantastic thing. September is particularly special because you can still enjoy the best of both worlds – the summer harvest – and your oven! Comforting almost-autumn dishes like this one take the chill off these cooler nights. This Greek Moussaka casts eggplant in the starring role, my absolute favorite summer harvest vegetable.
continue reading ‘Greek Moussaka with Swiss Chard’
Ok, so you may not be the pub-crawling, green beer chugging type, anymore. But if you’re not gonna drink green, you gotta at least eat green for St Patty’s Day! This deliciously fun and healthy spinach pasta dish with chard is a breeze to throw together. And with far less sodium and fat than corned beef, it’s a healthy and festive choice. Serve it up with a little luck of the Irish on the side.
continue reading ‘Spinach Penne with Chard, Pine Nuts and Fresh Ricotta’
This simple and fantastic side dish compliments everything from seared steak to roast chicken to pasta, and you can cook it up in a matter of minutes. I served this with Rigatoni Pesto Trapanese most recently, but it’s one of those versatile vegetable dishes I prepare often to round out a meal. Not to mention that leafy greens like chard are among the healthiest foods you can eat. Packed with nutrients including iron, vitamins C, K and A, and beta carotene, it’s a winning dish for your taste buds and for your body.
continue reading ‘Sauteed Swiss Chard with Garlic Chips and Red Pepper’