Kale Chips

Kale, a member of the brassica family, is a nutrient rich and delicious vegetable, which is gaining popularity in American cuisine. Kale contains antioxidants, anti-inflammatory benefits, cancer-preventing phytonutriets, cholesterol-lowering properties, detoxification support, fiber and a host of other important vitamins and nutrients. As kale becomes an increasingly popular vegetable, there is an increase in the varieties available, which creates more culinary possibilities and options. I like to prepare kale using any number of different techniques and in a host of different recipes. Kale chips are one way to consume kale on its own, as a snack, or in addition to soups and salads.

Any variety of kale will work, though the larger the leaf the greater amount of chips.

1 bunch kale, washed

¼ c olive oil

1 clove garlic, finely pressed

salt and pepper

1. Combine olive oil and garlic in a small bowl and set aside to marinate for 1-2 hours.

2. Preheat oven to 250 degrees. Remove kale ribs from leaves, and place leaves in a large mixing bowl. Add garlic and olive oil and thoroughly massage onto leaves until they are well coated. Season leaves to taste with salt and pepper.

3. Spread leaves evenly on a baking sheet. Place kale in oven and bake until crisp but still green, 10-15 minutes, stirring occasionally to prevent over cooking. Remove from heat and adjust seasoning as desired.

Makes about 4 c

Orange Pecan Kale

When I went to make this kale salad, I thought I was going in an entirely different direction, with lemon and pine nuts, which I have made before and is also delicious but very different. I discovered I did not have pine nuts and so shifted my vision. Toasted pecans and oranges sounded like both a good combination and more seasonally appropriate. I do believe this is my new favorite way to prepare kale. I like kale with many things including fried sweet potatoes and feta roasted potatoes.

Any variety of kale will work. Walnuts may be substituted for pecans and tangerine may be substituted for orange. Rosemary, lavender or thyme could be used in addition to or in place of sage.

1 bunch kale, thinly sliced

¼ c pecans, roughly chopped

1 tbsp sage, finely chopped

1 tbsp finely diced shallot

1 clove garlic, pressed or finely chopped

½ orange, juiced

¼ c parmesan, grated

2 tbsp olive oil

½ tsp brown sugar

salt and pepper

1. Bring a large pot of water to a boil. Add kale to water and boil until brilliant green and tender, 2-3 minutes. Once tender, strain kale and place under cold running water to stop cooking process. Squeeze excess water from kale, wrap kale in a clean kitchen towel and set aside.

2. Next, heat 1 tbsp olive oil in a medium skillet over medium-low heat. Add pecans and sauté until lightly browned, about 1 minute. Add shallots and continue sautéing until shallots are translucent. Turn heat off, add sage and garlic, sauté off heat until fragrant for about 1 minute and set aside.

3. Meanwhile, combine orange juice and brown sugar in a medium bowl, stirring until sugar has dissolved. Once sugar has dissolved, add remaining olive oil and sautéed ingredients, stirring to combine.

4. Place kale in a large mixing bowl, add parmesan and dressing. Gently toss ingredients until thoroughly combined. Season to taste with salt and pepper. Serve room temperature.

Serves 2-3

Bacon Braised Chicken with Kidney Beans and Kale

Kale is a perfect fall green, beautifully hearty and readily available. A descendant of wild cabbage from Asia, the central leaves of kale do not form the head common to modern cabbages. Believed to have been brought to Europe around 600 BCE by the Celts, kale was subsequently brought to the United States by English settlers during the 17th century. The kidney beans I used for this recipe were grown by my dear friends in Maine on Six River Farm. Socca, brown rice fritters or creamy polenta make perfect grain sides for braised chicken.

I used lacinato or dinosaur kale for this dish, but any variety of kale may be used. Kidney beans add a nice rich color to the dish, but other types of bean such as white or pinto would work as well.

1 lb chicken thighs, boneless and skinless

2 strips bacon, thinly sliced

1 onion, thinly sliced

½ red pepper, trimmed and diced

1 large carrot, trimmed and cut into ¼ inch cubes

1 bunch kale, trimmed and thinly sliced widthwise

2 c cooked kidney beans

½ white wine

1 c chicken stock

¼ c parsley, finely chopped

2 cloves garlic, pressed or finely minced

2 tbsp olive oil

salt and pepper

1. Heat olive oil over medium-low heat in a medium skillet, add onions and cook, stirring often until caramelized to a deep golden brown, 15-20 minutes. Once caramelized remove from heat and set aside.

2. Meanwhile, heat a large Dutch oven over medium-low heat. Add the bacon, stirring often until barely done. Add the chicken to the bacon and brown both sides, about 4-5 minutes per side. Bring the heat up to medium, add the white wine, garlic and carrot, stir to combine and allow to simmer, stirring occasionally, until the wine has been reduced to about half.

3. Next, add the red pepper, kidney beans, caramelized onions and chicken stock. Stir to combine and bring to a simmer. Once simmering, reduce heat to medium-low, add the kale, stir to combine, cover and allow the kale to cook for 4-5 minutes. Once kale is tender remove from heat.

4. Gently stir in parsley and season to taste with salt and pepper. Serve warm.

Serves 3-4