For the crispy kale chips: Preheat the oven to
50 degrees F.
Spread kale out on a sturdy baking
- Preheat oven 350
- Combine orange juice concentrate, vinegar, oil, soy sauce, garlic, basil and parsley in a ziplock bag. Marinate at least 20 minutes.
- In the meantime, massage oil into the kale and place on a cookie sheet.
- Heat a skillet to medium high, add the ingredients of the ziplock bag.
- Cook each side of the tempeh until browned, about 4 minutes each.
- While tempeh is braising, place the kale in the oven until the edges get crispy
o 200 degrees.
Wash kale and remove the stems. Rip
In a small bowl, whisk together oil, condiment, syrup, salt and pepper.
Slice kale into 1/2-inch (1 cm) wide strips; place in medium bowl. Add dressing; massage into kale leaves until well coated. Let stand for 10 minutes.
Add pine nuts and currants, tossing to coat. Garnish with grated lemon rind and Pecorino shavings.
More recipe ideas are available online at pc.ca.
ash and remove stems from kale, and chop roughly. Bring 1
f Salmon filets. If baking Kale, set aside Salmon and keep
Sautee till fragrant, add torn kale, tossing so coated evenly in
Preheat oven to 350\u00b0.
Chop kale into 1/2 inch pieces.
Place kale in a large bowl.
With hands massage oil, lemon juice and salt into kale.
Place kale on parchment lined baking sheet.
Bake at 350\u00b0 for 10-15 minutes until kale is dark green and crispy (Shauna from Gluten-Free Girl has a great Baked Kale Chips recipe on her site. She says the 12 minute mark is the perfect done time).
Cool and serve.
Add in the rape or kale. When the water comes back
Cut kale into 2 to 3 inch
ixture looks creamy. Add the kale and toss to coat.
about 30 seconds.
Add kale and cook, tossing with two
Preheat the oven to 400\u00b0F.
Toss all ingredients, except kale, in a large baking dish. Season to taste. Bake 25-30 mins, until chicken is cooked through and cauliflower is lightly golden.
Stir in kale. Bake 2-3 mins longer, until wilted slightly. Squeeze baked lemon wedges over top. Serve with crusty bread.
pproximately 30 minutes, or until crispy. Remove from oven and set
Combine the kale pieces, olive oil, lemon juice, and sea salt in a resealable bag. Seal and massage the mixture for 3 minutes. The kale will be starting to break down a bit. Drizzle the honey over the mixture and again massage gently for another 3 minutes; the kale will now be half the bulk you started with.
Lay flat and even in a food dehydrator; cook at 115 degrees F (46 degrees C) until crispy, about 8 hours. Alternately, you can bake in an oven at 145 degrees F (65 degrees C) until crispy, 4 to 5 hours.
Preheat oven to 375 and place rack on lower level in oven.
Mix the optional dry ingredients together. Mix and match to your likings or use all of them.
Toss the kale, garlic with oil to coat then sprinkle dry ingredients over to coat evenly.
Spread onto a baking sheet, and bake for approximately 15 minutes or until crispy and brown around the edges. Stirring 1/2 way through. If not crispy cook 5 more minutes till edges are lightly browned.
drizzle olive oil on the kale, then sprinkle on the nutritional
iscard the ribs from the kale, then chop the remaining leaves
he chickpeas begin to get crispy, about 15 minutes.
Remove