Spiced, Dried Kale
No matter how you regard kale, it is easy to grow. And if you or your friends grow it, you might run out of ways to use it. Drying it with a little olive oil and a few spices gives you a way to use great bunches of it in all kinds of places that it would not ordinarily fit. And because of the high nutrient value of kale, it makes a great food additive.
To dry the kale, coat a baking sheet with olive oil, and load it up with kale that has the center stalk removed. Sprinkle on a little salt, chili powder and/or curry powder, and set it in the oven at 200 degrees. It may take a couple of hours to dry. A heaping tray will dehydrate down to the place where it can fit into a pint jar. When it is crispy and crumbles easily, remove it, cool it, and store it in a glass jar.
Now you can use the dried kale just like an herb.
Sprinkle it in eggs.
Mix it into casserole dishes and add it to salad dressing.
Or crush it very fine and use a bit in marinade.
It also makes a terrific spice for coleslaw.
Combine it with a soft cheese for a tasty hors d'oeuvre.
Use your imagination. It has a pleasantly bitter flavor so it adds some umami to your favorite foods.
I used quite a bit of dried kale in this green goddess dressing and it improved the flavor immensely. Any dressing that tends to be a little bland, such as ranch or buttermilk will perk up with a tablespoon of spiced, dried kale.
I have been known to put just about everything into bread, and dried kale works here, too. Some pressed garlic and dried kale makes a mouthwatering bread.
