Pasted below is a good trail snack Would love an "easy" hike, but if there are ice axes or crampons involved, count me out!
[h=1][FONT=MuseoSans500, Lucida Sans, Lucida Grande, Lucida Sans Unicode, Trebuchet MS, Geneva, sans-serif]Baked Crispy Kale Recipe[/FONT][/h] [FONT=Lucida Sans, Lucida Grande, Lucida Sans Unicode, Trebuchet MS, Geneva, sans-serif]Servings: [/FONT][FONT=Lucida Sans, Lucida Grande, Lucida Sans Unicode, Trebuchet MS, Geneva, sans-serif]4 as snack [/FONT][FONT=Lucida Sans, Lucida Grande, Lucida Sans Unicode, Trebuchet MS, Geneva, sans-serif]Prep Time:[/FONT][FONT=Lucida Sans, Lucida Grande, Lucida Sans Unicode, Trebuchet MS, Geneva, sans-serif] 5 [/FONT][FONT=Lucida Sans, Lucida Grande, Lucida Sans Unicode, Trebuchet MS, Geneva, sans-serif]Cook Time:[/FONT][FONT=Lucida Sans, Lucida Grande, Lucida Sans Unicode, Trebuchet MS, Geneva, sans-serif] 20[/FONT]
[FONT=Lucida Sans, Lucida Grande, Lucida Sans Unicode, Trebuchet MS, Geneva, sans-serif]The biggest secret to getting the kale super-crisp is to dry them in a salad spinner. If there is moisture on the leaves, the kale will steam, not crisp. Also, do not salt the kale until after they have come out of the oven. If you salt beforehand, the salt will just cause the kale to release moisture...thus steaming instead of crisping. I've also found that the convection setting on my oven works really well too - I set the convection on 325F and bake for about 10-15 minutes. Have fun with this recipe, I sometimes mix the salt with Cajun or Creole seasoning.[/FONT]
[h=3][FONT=MuseoSans500, Lucida Sans, Lucida Grande, Lucida Sans Unicode, Trebuchet MS, Geneva, sans-serif]ingredients:[/FONT][/h] [FONT=Lucida Sans, Lucida Grande, Lucida Sans Unicode, Trebuchet MS, Geneva, sans-serif]4 giant handfuls of kale, torn into bite-sized pieces and tough stems removed (about 1/3 pound)
1-2 tablespoons canna olive oil
1-2 teaspoons good vinegar
sea salt or kosher salt[/FONT]
[h=3][FONT=MuseoSans500, Lucida Sans, Lucida Grande, Lucida Sans Unicode, Trebuchet MS, Geneva, sans-serif]directions:[/FONT][/h] [FONT=Lucida Sans, Lucida Grande, Lucida Sans Unicode, Trebuchet MS, Geneva, sans-serif]1. Preheat oven to 350F. Line a baking sheet with parchment paper.[/FONT]
[FONT=Lucida Sans, Lucida Grande, Lucida Sans Unicode, Trebuchet MS, Geneva, sans-serif]2. Place the kale leaves into a salad spinner and spin all of the water out of the kale. Dump the water and repeat one or two times more just to make sure that the kale is extra dizzy and dry. Use a towel to blot any extra water on the leaves. Place the kale on the baking sheet.[/FONT]
[FONT=Lucida Sans, Lucida Grande, Lucida Sans Unicode, Trebuchet MS, Geneva, sans-serif]3. Drizzle olive oil and vinegar over the kale leaves and use your hands to toss and coat the leaves. Bake in the oven for 12-20 minutes until leaves are crisp. Take a peek at the 12 minute mark - the timing all depends on how much olive oil you use. Just use a spatula or tongs to touch the leaves, if they are paper-thin crackly, the kale is done. If the leaves are still a bit soft, leave them in for another 2 minutes. Do not let the leaves turn brown (they'll be burnt and bitter) Remove from oven, sprinkle with salt and serve.[/FONT]
please have your card as do I!
