I seem to have missed the kale boat... Last week I was reading a blog talking about the trends of 2012 they hoped never to see again and midway down the list was Roasted Kale, or Kale Chips. (Quinoa was top of the list, but with my love of all things quinoa I'm not even addressing that one...) As I've never even heard of "Kale Chips" up until a few months ago, I'm realizing just how out of touch I am. That being said, I've just boarded the Kale Boat.
Trying for 12 of her 13 years to get Liv to eat anything green, I had nearly given up when last year she discovered salad. All kinds of salads, Caesar, spinach, ranch dressing, specialty olive oils and vinegars and tomatoes. Yes, even tomatoes entered the picture and she has asked for them by name. Still, her green repertoire remained fairly slim and limited to just few items so I'm always looking for ways to increase the green.
|Liv & Miss Abbie|
"Kale?", I asked, "You really want kale?".
"Yes," came her response. "I love kale! Kale, and do we have any truffle oil??"
Well, no, we didn't have any truffle oil, but we do now. Seems Miss Abbie roasted her kale with truffle oil and brought the crispy pieces into class for the girls to try. Ever trying to increase the eating habits of the girls, I'm immensely thankful to Miss Abbie's encouragement, because pretty much anything Miss Abbie does is really cool in her student's eyes.
So Liv comes home proclaiming her love of Roasted Kale with Truffle Oil and we had to try. Adding a touch of garlic to the mixture, I have to admit that it's pretty darn good, in fact, Liv and I sparred over the last few pieces. (I'll admit here the Liv just may have received her green aversion from me.)
Roasted to a sort of crispness, parts of the kale remain a little softer bring all sorts of textures to the snack, and yes, the truffle oil makes all the difference. Are you on the Kale Boat??
Roasted Kale with Garlic and Truffle Oil
For crispy kale roast for a little longer, for crispy/soft pieces roast a little shorter. Keep your eye on the roasting as it can go from "perfectly crispy" to "burnt to a crisp" in a flash.
1-2 bunches kale (we found organic at our local farmer's market)
truffle oil (we found a truffled olive oil at Costco)
1 clove garlic
salt to taste
pepper if desired (Liv says no, I say yes)
Wash kale and dry. Preheat the oven to 375º. Remove touch stems from kale, tear the remaining leaves into 2-inch (or so) pieces. Drizzle kale with truffle oil, press the garlic in a garlic press into the kale and toss to coat the kale with the garlic and oil. Sprinkle with salt and pepper if desired.
Place kale on a baking sheet (it's fine if it is not in one layer) and place into the oven. Bake for 13-20 minutes, or until the kale is the texture you enjoy, stir about half way through the cooking time.
Serve and enjoy!