Spotlight ingredient: Kale
Featured recipe: Kale chips
Ingredients
3 pounds kale
4 tablespoons olive oil, divided
8 tablespoons finely grated parmigiano-reggiano, divided
2 teaspoons freshly ground black pepper, divided
Sea salt, to taste
Directions
- Heat oven to 275°F with racks in upper and lower thirds
- Line rimmed sheet pans with parchment or nonstick foil.
- Cut out and discard stems and center ribs from kale. Wash leaves and dry well.
- Transfer half of kale to a large bowl. Toss with half of oil, rubbing leaves to make sure they are well coated, then toss with half of parmesan, pepper, and salt. Once the first half is in the oven, repeat with the other half of the kale.
- Working in batches, spread leaves in a single layer on lined sheet pans and bake, switching positions of sheets halfway through, until crisp, about 25 minutes. Transfer crisps with a metal spatula to baking sheets or platters to cool. Reuse parchment or foil for successive batches.
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