Most of my cooking knowledge comes from watching Jacques Pepin in the 90’s. I still love watching him now because he’s so different from those horrible cooking “personalities” on the Food Network. He goes against the cookie-cutter formula of loud-mouthed show-offs who rely on line cooks prepping everything for them and stupid stories about themselves. Instead, he stresses good kitchen and knife techniques and has no pretense. This is not someone trying to be your best friend or a macho douchebag.
I first saw this recipe a year ago on PBS but you can watch it here: www.youtube.com/watch?v=G3XYQ6jCRRU
This is all of three ingredients:
You just wash and spin dry just the leafy parts (keep the stalk for stock or a sautéed veg medley) then salt and cover with a little oil. Maybe spraying Pam might be easier but I don’t keep that stuff around so a teaspoon or two of olive oil drizzled then tossed by hand in a big bowl will do. On the show, the kale is spread on a cooling rack set over a baking sheet but as I have neither of those things, I just used the broiler pan that came with my stove. I quickly learned that if you’re going to do that, you should arrange the kale in only one layer and not pile it up like I did because the leaves underneath just steam. Better to do in batches.
So I ended up picking over the crisped kale that was on top and putting the rest in the oven, and repeating this a few times. The oven should be at 250F, but as for the time, it really depends on the size of the leaves and how well (or not) calibrated your oven is. The important thing is not to burn the kale and let it get black, because it will taste bitter. I suggest leaving it alone for 15-20 minutes and then checking to see how it is. When it’s done right, it’s so crispy and flavorful! Even the sound is delicious, going sssh sssh sssh when you transfer them to a bowl.
Btw, I later saw this sold in health food stores but they came in different flavorings, one that was sprinkled with seaweed powder. I have nothing against seaweed powder but I prefer to eat this simply with a little salt.