YouTube Link: Kale (Better than Kale Chips)
More Videos: Helen's Kitchen Channel
You can use any kale type for this recipe. My favorite is Russian Kale with curly leaves and purple stems. Although I am Russian, I've only encountered kale in the US, so I have no idea where the name of this variety comes from.
By the way, did you know that Oct 7 is national Kale Day? Does this mean we can have a beet day too?
This recipe takes about 3 minutes, but requires you to get the heat and timing just right. Here are some common problems that people run into and possible solutions.
Kale didn't brown
- Kale must be dry before cooking
- The pan must be very hot
- Try increasing the amount of time you are cooking it uncovered.
Kale wilted too much
- Don't let the kale sit in the pan after it's done. Remove immediately.
- Reduce the amount of time you are cooking it covered.
- Kale will continue to wilt as it sits. As long as you are happy with the taste, don't worry about wilting.
It's normal for the bottom leaves to look very dark, but if they taste burnt:
- Make sure you didn't burn the oil before adding the kale. It should be very riply. The very first hint of smoke is ok, but not more than that. If your oil is actively smoking, that's too much.
- Try reducing the amount of time you are cooking the kale uncovered.
Kale was too tough
- It might be kale's fault. Some very mature kale can be tough.
- Try not to pack as much kale into the pan.