Crispy Kale

My husband and I hosted a small party to celebrate my mother-in-law's birthday. It was a vegetarian themed menu and one of the appetizers was quite a hit, even with the carnivores. Crispy Kale!



Crispy Kale with lemon garlic creme fraiche



Crispy Kale with Creme Fraiche Dip

adapted from Food & Wine Magazine

1 pound Tuscan or curly kale, stems and large inner ribs removed

1/4 cup extra virgin olive oil*

2 garlic cloves, minced

1 cup creme fraiche

1 tsp finely grated lemon zest

2 tbsp fresh lemon juice

salt and fresh ground black pepper

1. Preheat oven to 375. In a bowl toss kale with all but 1 tbsp of the olive oil and half the garlic. Spread the kale on 2 baking sheets and roast in the upper and lower thirds of the oven for about 15 minutes until crisp; shift the pans from top to bottom halfway through. Season the kale with salt and pepper and transfer to a large platter
2. In a small bowl, whisk the creme fraiche with the lemon zest, juice and remaining garlic and oil. Season with salt and pepper. Serve with the roasted kale.

* Instead of tossing the kale with oil, next time I'll spritz them with an oil mister. Well, once I get an oil mister. Because the leaves don't absorb the oil it just sits on top and makes them feel slightly greasy to the touch.