I’ve gotten a handful of kale chip questions lately. Kale chips are a snack I’ve made for years but never thought of as blog material. My mistake. They’re easy as pie to make and completely satisfy that crunchy, salty kind of craving. And if you’re someone who isn’t keen on the taste of leafy greens, this will change everything.
Kale is an unsung hero of sorts. It is one of the most nutritious foods you can possibly eat but doesn’t get nearly the attention it deserves. I’ve met a surprising number of people who only recognize it as that leafy salad bar decoration but wouldn’t have the slightest idea how to cook it. I have quite a few tasty ideas, but let’s start with the chips.
These are so simple you don’t even need a recipe. Wash a bunch of kale and strip the leaves from the fibrous stems (the stems have no place in the chip world; they won’t get crisp in the oven). Tear the kale leaves into large pieces and dry them really, really well. Place them on a parchment-lined baking sheet and drizzle with a bit of oil. Sprinkle with flaky kosher salt, toss well and spread out to form a single layer. It’s important not to overlap here – you might need to do this in batches. Bake in a 350°F oven for about 15 minutes or until the chips are dry and crisp.
You’ll be amazed at how delicious these are. Mine never last more than 10 minutes but if you can summon the willpower, save a few to crush over some freshly buttered popcorn.
I’m somewhat of a purist so I like the clean flavor of lightly salted chips, but these would be the perfect vehicle for a multitude of spice combinations. Salt and vinegar, truffle, or chili garlic chips anyone?
If you want to get my goat, tell me that you have egg substitute in your refrigerator. Just writing it makes me shake my head in despair. Why on earth would anyone choose colored, preserved egg whites from a carton over nature's most perfect food? Are we that obsessed with cholesterol points? Have we forgotten that mother nature is a crafty engineer and put some lecithin in the yolks to neutralize the cholesterol?
Sorry, I'll get off my soap box.
But I do love eggs. They would easily make it on my list of top 5 edible must-haves on a deserted island (along with greens, cheese, garlic and bread). Fluffy scrambled, buttery fried, poached with oozing yolks...
Today is Sunday, and Sundays are perfect for making leisurely breakfasts.
Since I had a bit of cream left over from Thursday's panna cotta, I immediately thought of French baked eggs. They're easy as pie to make, plus they look and taste luxurious. A drizzle of cream, a notch of butter, some fresh herbs and garlic and you've got yourself one of Sunday's finest.
French Baked Eggs
Serve with buttered toast and fresh fruit.
Serves 2
2 cloves garlic
Handful of fresh herbs (I like chives and parsley)
2 teaspoons butter
4 teaspoons cream
4 eggs
Salt and pepper
Preheat broiler on high and place oven rack 6 inches below heat source.
Mince garlic and herbs; toss together.
Place two individual gratin dishes on a baking sheet. Drizzle 2 teaspoons cream and place 1 teaspoon butter into each. Place under broiler for 2 minutes or until hot and bubbly. Carefully sprinkle half the garlic herb mixture over the bottom of gratin dishes. Return to broiler for 1-2 minutes or until fragrant. Crack 2 eggs into each dish, being careful not to break the yolks; sprinkle with remaining garlic herb mixture. Season with salt and pepper. Return to broiler and cook for about 5 minutes or until whites are firm and yolks are soft. Serve hot with buttered toast.
