We belong to a CSA and I made crispy kale for the first time a few weeks ago. (I'm a big greens eater but never thought of kale as anything other than a salad bar garnish.) LOVE it and highly recommend it. Crunchy and tangy and packed with nutrition!
Mine normally don't turn out as pretty as the chips in these links - I am going to try to get the leaves dryer before tomorrow night's effort. I usually cook them on foil, because mine tend to stick (I imagine because I tend to skimp on the olive oil) and that way you can peel them off if they do.
Last edited by hhichick; 05-28-2010 at 11:08 PM.
Reason: to add recipe links
I think Swiss Chard is a bit too limp, like spinach. I believe the kale likely stands up under the assault of roasting-level heat because it's a pretty tough, stiff vegetable, with a whole network of veins going through the leaves & those starched-up Elizabethan ruffs on the ends. The structure is just a lot stronger & so it doesn't wilt & curl in on itself.
[Have a tray in the oven right now. And also one of green beans.]
I agree with saef. We had Swiss chard last week - and it's more like spinach, a lot like beet greens. Not really as "stiff" as kale. (It is great just stir fried, though!)
Seriously . . . beet greens, sauteed with just a smidge of butter and salt and pepper is one of my favorite things. I did this with the Swiss chard and couldn't tell the difference.
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