Learning to Love Kale

Friends,  I have some exciting news.  Channeling Contessa is getting a facelift! In just a few short weeks my blog will get a completely fresh look.  I’m so excited about the new design and all the new things it will bring to the blog, so here’s hoping it’s not too much longer before the new look is in place.

The work of redesigning a blog, or at least mine in this case, involves the oh so glamorous task of sorting through and re-cateorizing all my recipes from the past year plus. Props to those who do it with two or three years worth of recipes! The good news is that it will be much easier to navigate the different recipe categories on the new site.  It will also help me to, ahem, beef up the areas that are somewhat lacking… i.e. side dishes! This area definitely needs some attention on Channeling Contessa, which is why I’m glad I have a new favorite side dish to tell you all about.

Do you eat kale? It was definitely one of those items I felt I “should” be eating, after reading how unbelievably good it is for you.  But sautéed or steamed? I don’t love it.  Toss it with salt and olive oil and roast it, which turns regular kale into kale chips- I’ll inhale the whole thing. It’s kind of amazing how these thick leaves break down into crispy chips, but they somehow do.  And when you add in garlic salt, dried onion, sea salt, smoked paprika, or whatever you have on hand- they’re unbelievably delicious. I paired them with two fried eggs for lunch yesterday and I think that might be my favorite combination yet.  Enjoy!

Kale Chips adapted from Espresso and Cream 
Serves 3-4 as a side dish

• 6 cups chopped kale, large stems removed
• 2 T olive oil
• 1 tsp onion granules
• 1/2 tsp garlic salt (or regular salt)
• 1/4 tsp ground pepper

Preheat your oven to 400 degrees. Place the rack on the lower third of the oven. Line a large rimmed baking sheet with foil. Place the kale in an even layer on the foil.  Pour over the olive oil and sprinkle on the seasonings.  Toss with your hands to combine. Roast the kale for 15 minutes, tossing at 6 minutes, then 12 minutes, and removing from the oven at minute 15.  Serve immediately. As a warning, the chips will char up a bit.  I’ve seen some folks complain about this on other blogs, but it’s to be expected.  In order to get the kale crispy, a few of them will be pretty dark, but I find them still perfectly delicious!