Saturday, October 2, 2010

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.

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