January’s cool weather is ideal for growing kale. Sprouting up at farmers market stalls and grocery stores, this super-healthy leafy green is everywhere. Its popularity doesn’t stop at the produce section either; several restaurants added kale to their menus as an alternative to the once oh-so-hot spinach. It’s also a trendy ingredient in super green juices. The Savory Spice Shop’s crunchy kale chips (recipe shown) are a family-friendly way to munch on this seasonal specialty.
Crunchy Kale Chips
1 head Tuscan kale, washed and dried
2 tablespoons olive oil
1 tablespoon Savory Spice Shop Bohemian Forest Seasoning (consists of crushed brown mustard seed, garlic, rosemary, black pepper, Mediterranean thyme, savory, parsley, lavender, and sage)
Himalayan sea salt, to taste
– Baking sheet
– Measuring spoons
1. Preheat the oven to 275 degrees F
2. Remove the ribs from the kale and cut into 1 1/2-inch pieces.
3. Lay on a baking sheet and toss with the olive oil and Bohemian Forest Seasoning. Bake until crisp, turning the leaves halfway through, about 20 minutes. Salt as desired
For More Inspiration
Visit the Savory Spice Shop
in Corona del Mar Plaza or at SOCO.
With so many varieties of kale in season this month, you may have a difficult time selecting what’s best. Here’s a quick cheat sheet.
(aka Lacinato or Italian black kale)
When to Use kale chips, roasted, rustic braising dishes, or when thinly sliced, great in Caesar salads.
(aka ornamental kale)
When to Use After blanching, cook similarly to Tuscan kale. Add to soups or grill individual leaves.
When to Use Sauté with shallots and garlic then season with salt and lemon juice. Incorporate into green juice by blending kale with apples or peeled oranges.
When to Use Toss in salads as a healthier alternative to boring iceberg lettuce. Garnish pastas or risottos with baby kale leaves.