One big reason I grew Kale was to make this Kale Krunch I’d read about. I cleaned it and pulled the green leafy parts from the hard stems. I oiled it with sesame seed oil and baked it in the oven. I made a huge batch…of course…remember I do things in a big way, right?
I read that I was supposed to cook them long enough for the pieces to be dry and even slightly blackened. Well…I wouldn’t let them get that ‘done’ again. The pieces that were darkened or burnt as I would say were Yucky. It made them taste like burnt leaves with a hint of delicious sesame. I don’t know if I’ll get brave enough to try it again. I think I’d pick a different recipe. The odd bit that wasn’t overdone was somewhat OK.
It did give me an idea about maybe just drying the leaves without oil for later use in soups, etc. then I wondered if I could do that with the Swiss Chard that looked so voluminous in the garden - so I spread some of it out to dry on the cardboard with the tomatoes.
I’ll let you know what I think after this chard get’s dry…if it does.