In-Season Recipe (early August): Barbequed Kale Chips

I can’t believe I haven’t posted this recipe earlier, because I literally make kale chips at least 3 times a week. We can’t get enough of it here. Even our 10-month old daughter loves crispy kale chips!

Sophia loves kale chips!

Sophia loves kale chips!

We have three varieties of kale in the garden this year:

The Vates Blue Curled has proven to be a wonderful, robust variety for cooking with. The curly leaves hold their integrity much better than the other two when cooking. The Red Russian has produced very well; with its flat broad-leaves, this one is nice to harvest young to add to salads.

Early August kale harvest

Early August kale harvest

Kale is so wonderfully good for you – high in B vitamins, antioxidants, iron, calcium, fibre, omega 3s. just to name a few of the many benefits of eating this “queen of greens.” It is delicious sauteed with a little garlic to go with your morning eggs, blended into smoothies, cooked into omelettes, chopped into salads and baked with other veggies. But in my opinion, there is no better way to eat it than to turn it onto crispy kale chips… on the BBQ!

Yep, you read correctly, I make these on the que. In the hot summer months, who wants to turn their oven on?

Here’s what you need to make the basic version of BBQed kale chips:

  • A few nice mitt-fulls of fresh kale (curled variety preferred)
  • A couple table spoons Olive oil
  • 1/2 teaspoon sea salt
  • A few tablespoons of Nutritional yeast.(Nutritional yeast is high in B vitamins, protein and iron! It is low sodium and gives things a nutty delicious flavour… amazing addition to salad dressings! I buy it at Herb and Spice.)
  • Handful of pine nuts, if desired.

    Nutritional yeast adds a yummy nutty flavour and is high in B vitamins.

    Nutritional yeast adds a yummy nutty flavour and is high in B vitamins.

Here’s how to do it:

  • Wash your kale if necessary (and dry thoroughly!) and tear into large pieces (I usually just tear leaves in 2 or 3)
  • Toss kale in olive oil, coating well.
  • Toss in the nutritional yeast and sea salt (and pine nuts, if using.) I never measure this stuff… it’s all about experimenting with quantities o see what you like.
  • Spread out the kale on a baking sheet.
  • Place on a BBQ on low heat.
  • “Bake” 5-10 minutes, turning frequently! Kale will burn VERY quickly if you don’t keep a close eye on it.
  • Chips are done when kale is crispy but not dried out or overly browned.
  • Serve immediately, as an appetizer or snack. I find these are perfect to serve as a nibbly when you’re barbequing other things.

    kale on BBQ

    Kale on the barbie.

Try experimenting with all sorts of seasonings. Another blend we really like uses sesame oil, sesame seeds and a dash of tamari… go nuts! There really is no wrong way to do kale chips. Drooool.

Barbequed kale chips with pine nuts.

Barbequed kale chips with pine nuts.

 

 

In-Season Recipe (early August): Simple “Sushi Style” Edamame

Edamame 2

Edamame beans with sea salt and sesame oil. Simply delicious.

According to Occam’s Razor, the simplest solution is often the right one. That is certainly true in the case of cooking edamame (aka soy) beans! They are, in my humble opinion, best eaten on their own, prepared in the simple style that is typically served as an appetizer in Japanese restaurants.

Edamame on bush

That’s a lotta beans for one little bush!

This is our first year growing edamame, but it won’t be our last. We planted 6, spaced amongst the peppers. Each sturdy plant has produced a hefty harvest, and no sign of disease or insect damage whatsoever. Edamame freeze really well, so our plan is to freeze whatever we don’t eat this season… although based on how quickly these beans were gobbled up tonight, I’m not sure there will be any left to freeze!

Here’s how I prepared them:

  • Place beans, in pods, in a pot of boiling, salted water.
  • Cook about 5 minutes.
  • Drain water and toss beans in dollop of sesame oil and a sprinkle of sea salt.
  • Serve immediately. (Don’t forget the side bowl to discard the pods.)

So good, we’ll probably eat them again tomorrow night. Enjoy!