Here, kale-evangelist Sharon Hanna provides more than eighty simple but superb recipes for breakfast, lunch, dinner and snacks. Dishes ranging from Kale Chips to Kale and Potato Torta or Scalloped Kale with Browned Butter & Sage will blow kale skeptics out of the kitchen. This garden-to-kitchen guide gives readers all they need to know to grow this super-sustainable crop organically--as edible landscaping, on balconies and boulevards and even indoors. And, aspiring locavores take note--purple, silvery-green, frilly, stately Tuscan and rainbow-hued kale can all be grown year-round throughout North America, helping families save hundreds of dollars a year on grocery bills.
Best of all, learn how to teach kids to love kale--both growing and eating it--with inspiration derived from this author's many years as an award-winning coordinator of an inner-city school garden program. Join the Kale conversation on Facebook.
|Publisher:||Harbour Publishing Company, Limited|
|Product dimensions:||7.90(w) x 9.90(h) x 0.60(d)|
About the Author
Sharon's gardening blog
Read an Excerpt
You can buy these delicate, high-priced treats--but by the time you get them home they're often in tiny bits. Since they don't travel well, make your own--it's a snap!You can dry kale in the oven or in a dehydrator. A dehydrator takes longer but may dry the chips more evenly. Large older/thicker leaves work well. Because its leaves are relatively flat and tend to dry evenly, 'Lacinato' can be left whole, without removing the stem. Still, any variety of kale can successfully be made into chips. If you prefer to go gluten-free, use Bragg Liquid Aminos or a gluten-free soy sauce.Ingredients:
- Washed kale leaves--enough to fit baking pan in a single layer
- Olive, avocado, walnut or grapeseed oil
- Sea or kosher salt
- Bragg Liquid Aminos or tamari soy sauce
- Sesame seeds (or experiment with other seasonings--barbecue spice, Spike, prepared rubs or a smidgen of garlic salt)
- Parchment paper (if using oven method)