I used to despise kale.
Really and truly. I wanted my salad bare and simple, to the point where romaine lettuce seemed like a brazen life choice.
But that was then, and kale is very much now. And not just for me… kale seems to be popping up everywhere—as a power elixir, snack food, bath salts and yes, even on pizza. We have a popular place in Atlanta’s Inman Park called Kale Me Crazy, serving up all sorts of kale-yumminess, including shots of extract, elaborate salads and the like. As Sarah Rosenberg can attest, we heart that joint a lot.
We put kale chips on our “Fun Tina” pizza last year and it was one of my faves of all time. Have a look at that here. She was pretty to look at, too.
Not everyone is convinced that kale is the Second Food Coming; for all fads, remember, there are contrarians. Just ask the Vulgar Chef what he thinks.
Well then. Amidst the noise I’m trying to keep a level head about kale since I’m always the skeptic when it comes to fads. (Writes the guy who still buys $18 Levi’s at Target.)
Anyhoo, kale—despite it’s sometimes annoying hype—makes an already spiffy pizza all the more grand. Here’s my guide on how you can turn your kale in to luscious, ready-to-nomnom bites of goodness.
(I made up the part about bath salts—but you totally believed me there for a second.)
head of kale
1/4 cup of EVOO
squeeze of lemon
dried garlic (optional)
kosher salt & pepper
• preheat the oven to 300˚
• wash the kale well. break away all leafy-green pieces from the stem and place in a stainless steel bowl. dry the kale well and then rip the pieces to the desired size. (remember, the greens reduce in the oven.) compost or discard the stems.
• in a measuring cup, put the olive oil and lemon together with desired pinches of salt and pepper (optional). mix well.
• pour mixture over the kale, one pour at a time, and use your hands to toss. this may be a bit icky to some, but it’s the best way to get the pieces all covered.
• since heads of kale vary, keep this in mind: you don’t want to go too heavy on your liquid. so, add just enough to cover whatever amount of kale you have. give the pieces a final lashing of kosher salt and pepper. mix one last time.
• spread pieces out on a baking sheet or a slotted pan cover (shown). bake 10 minutes and turn the pan once; bake for another 15 minutes, but check back to see if it’s done sooner (ovens vary). be patient… cooking at a lower temperature means they’ll be just right after they cool.
I dare you not to eat half of the chips before they cool. Enjoy! Please post here if you make this at home.