recipe: kale two ways

kale is one of my favorite vegetables, rich in vitamins c and k and full of antioxidents. it's similar to chard, but a bit tougher which is why it's perfect for soups or stews (but we'll save those recipes for the colder months). in the midst of a warm and muggy august, i pondered ways to prepare this delectable delight without too much "cooking" in my hot stuffy kitchen. i was reminded of the time when i dined at alias (on the lower east side) and having this incredible shredded kale side dish. it was quite simple but it had the fragrant olive oil and lemony flavors that i love so much. later on, a dear friend of mine duplicated this dish to go along with a wonderful pasta entree. her kale dish was equally delicious. now it's my turn; while my rendition needs a bit of tweaking (my kale was not "shredded" enough), i'm happy to share it. accompanying this simple salad is a dish of crispy crackly chips that is sure to please any kale or vegetable hater. enjoy!



kale two ways: shredded kale & kale chips
(serves 2)

ingredients:
1 bunch kale
4 tbsp extra virgin olive oil
2 cloves garlic (minced)
1 lemon
1/2 tsp sea salt
2 tbsp grated parmesan cheese
2 tbsp roasted pine nuts
(extra) salt and pepper to taste

instructions:
take apart the kale bunch and rinse each leaf and dry thoroughly. de-stem each leaf by cutting out the middle steam and discarding it.

shredded kale
take half of the kale bunch and finely shred the leaves with your knife; the thinner the pieces the better it will soak up the marinade. after the leaves are shredded place, it into a large bowl and set aside. for the marinade, combine 2 tbsp of the olive oil, minced garlic, juice of 1 lemon, salt, parmesan cheese and fresh cracked pepper in a small bowl and whisk thoroughly. add the dressing to the shredded kale and mix until all pieces are coated. let the kale marinade for 1 to 1.5 hours at room temperature.

when ready to serve, spoon some of the marinaded kale in a dish and garnish with the toasted pine nuts.

kale chips
preheat your oven to 350 degrees. with the other half of the kale bunch, roughly chop the leaves with your knife. large pieces that are 2-3 inches in diameter are most desirable. place the leaves in a large bowl and pour in 2 tbsp of olive oil and mix until all the pieces are coated (you may end up using more than 2 tbsp, if needed). add salt to taste and toss thoroughly. on a large cookie sheet, spread the kale leaves out in an even layer and place it in the oven to bake for 10-15 minutes - until the leaves are slightly brown and crispy on the edges. to serve, platter it on a large plate or in serving bowl.