If you are a child of the 80s, like me, then you probably remember Shrinky Dinks, the large flexible plastic sheets that featured characters like Smurfs or Hello Kitty. After you colored the sheets with markers, you placed them in the oven, and they shrunk to small hard decorative pieces without altering the picture. They were magical.
Turns out CSA members (or really anyone with too many vegetables hanging around in their crisper) can use the Shrinky Dink Method to use up that kale. The method is quite simple, you "color" your kale with your favorite spice, add oil, and put it in the oven. Watch that intimidating amount of kale shrink into something delicious. Cooks call this method roasting. I call it a sure way to use all my CSA veggies. I roast everything these days. Chop, oil, salt, put in oven. Beets, potatoes, onions, radishes, whatever.
As a side note, I'm a recent kale chip convert. My first attempt at kale chips left me feeling underwhelmed. I recently discovered that kale chips are best when you use curly kale.
- 1 bunch kale, stems removed and leaves torn into 2-inch pieces
- 2 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/4 cup sesame seeds
- Coarse salt
1. Heat oven to 200 degrees
2. In a large bowl, drizzle kale with oil, lemon juice, and sesame seeds. Season with salt. Toss until evenly coated.
3. Transfer to a rimmed baking sheet and bake for 30 minutes. Remove from oven and, using a spatula, flip kale leaves over. Return to oven and continue cooking until kale is dry and crisp, 20 to 25 minutes more. Let cool completely. Store in an airtight container for up to 3 days.