Saturday, September 6, 2014
So hard to believe that it's almost Autumn. It's time to start harvesting all the goods in the garden as we will be heading back home in less than 3 weeks. Today I decided to start with the kale. You can see by the picture above that this one veggie alone will take some time. This is the same kale that I had the problem with the beginning of the summer. If you remember some little varmint was getting into my garden and chewing the end of the kale stems. He would then try to drag them down a small hole. So I kept burying the little holes and I bought and planted more kale, maybe a little too many. I showed him. Maybe.........
I made these kale chips today even though the temperature on the coast was very warm. Not sure why I have not made them before as they are delicious and easy to prepare. I followed the recipe very closely except I added a teaspoon of soy sauce to the mix, which my husband and I enjoyed. I had to make two separate batches. The first batch I added a little too much olive oil and tore the leaves a little too small. The second time I tore the leaves into three inch pieces, taking into account that they will shrink.
The kale turned out crunchy like a chip and had a soy and sesame flavor. It's hard to measure out exact amounts for this recipe. One bunch of kale is about one pound or four to five cups. Leaf size can also make a difference. Use your own judgement.
1 bunch kale (cleaned, dried, remove stems and tear into 3 inch pieces)
1 tablespoon lemon juice
1 teaspoon soy sauce
2 tablespoon olive oil (divided)
1/4 cup sesame seeds
Preheat oven to 200F.
In a large bowl add kale and lemon juice, massage leaves until softened, a minute or so. Add 1 tablespoon olive oil and soy sauce, mix with hands if more olive oil is needed add the other tablespoon and then the sesame seeds.
Place on baking sheets in a single layer (will need two sheets for this amount) and bake for 20 minutes. Remove from oven, turn with spatula and place back into oven for another 20 minutes. Check leaves, if not quite crisp turn oven up to 300F and check every couple of minutes. Watch carefully, will not take long. Enjoy!
Recipe has been adapted from "Martha Stewart" videos.
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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