{"id":12,"date":"2015-01-21T03:47:27","date_gmt":"2015-01-21T03:47:27","guid":{"rendered":"http:\/\/thebookofkales.com\/?p=12"},"modified":"2015-01-21T03:49:09","modified_gmt":"2015-01-21T03:49:09","slug":"why-the-book-of-kales","status":"publish","type":"post","link":"http:\/\/thebookofkales.com\/?p=12","title":{"rendered":"Why the Book of Kales?"},"content":{"rendered":"<p>A few years ago, I became a bit obsessed with kale chips (as did a lot of the world, according to the internet). \u00a0After making them for some friends one time, we started talking about some of my other cooking and a suggestion was made that I write a cookbook. \u00a0Well that never happened, but Kyle came up with what we thought was the best title ever (being the dorks that we are): The Book of Kales. \u00a0However, I knew I couldn&#8217;t write a whole cookbook on kale, so I modified it to The Book of Kales and Other Cruciferous Vegetables. \u00a0It turns out, I love cooked cruciferous vegetables, particularly when cooked in an iron skillet to get some crispiness.<\/p>\n<p>If you&#8217;ve never heard the word cruciferous before, you&#8217;re probably not alone. \u00a0I hadn&#8217;t heard it until I googled kale, but it has several plants that I wouldn&#8217;t have expected to be related. \u00a0Some include broccoli and cauliflower, brussel sprouts and cabbage (not that surprising), but also horseradish, wasabi, and mustard, turnip, arugula, and radish.<\/p>\n<p>Anyway, my cookbook never happened, but I did write up some recipes,\u00a0including my kale chips, as well as some opinions on some basic cooking ingredients and techniques, which I can now scatter into my blog entries here if they become relevant.<\/p>\n<p>Kale Chips<\/p>\n<p>Ingredients:<\/p>\n<ul>\n<li>\u00a0\u00a0\u00a0\u00a0 1 bunch kale, or 1 bag chopped kale<\/li>\n<li>\u00a0\u00a0\u00a0\u00a0 1-2 tablespoons olive oil<\/li>\n<li>\u00a0\u00a0\u00a0\u00a0 Large pinch coarse salt<\/li>\n<\/ul>\n<p>For Kale Chips, I like to use curly kale, but any type should work, though the time to crisp may vary. \u00a0Preheat the top broiler in your oven. \u00a0Wash the kale, and tear the kale leaves off the thick stems. \u00a0Some people cook and eat the stems as well, and if you want to do that, you can chop them up into about inch long pieces. \u00a0Then either chop or tear the kale leaves into small pieces, about one inch by one inch. \u00a0The smaller they are, the easier they can spread out and the crispier they get. \u00a0Dry the kale with a towel or just spin dry in a salad spinner.<\/p>\n<p>Spread the kale out on a cookie sheet, preferably rimmed, then drizzle olive oil lightly over the leaves, probably about 1-2 tablespoons for one bunch of kale. \u00a0Then sprinkle a large pinch of coarse salt over the kale (don\u2019t over-salt, you can always add more later if you need it). \u00a0Take some tongs and stir the kale up to distribute the olive oil and salt.<\/p>\n<p>Put the tray under the broiler for 5 minutes. \u00a0Then change the oven temperature to 400 degrees Fahrenheit. \u00a0Pull the tray out and stir again with the tongs. \u00a0Then leave in oven for 10 more minutes. \u00a0Take out tray. \u00a0Depending on how thick your layer of kale was, the chips could be done. \u00a0They will crisp some as they cool, but if you want them crispier, put them back in for 5 more minutes, or until they reach desired crispiness. \u00a0Let cool for 5 minutes, and enjoy. \u00a0Kale chips are best eaten immediately; however, they can be stored in an airtight container for a day or two, though they don\u2019t stay very crispy. \u00a0You may want to reheat in a toaster oven or oven, though not for too long or they will burn. \u00a0Probably 5 minutes in a 350 degree oven should do it.<\/p>\n<p><strong>Some variations on kale chips that I like are using a flavored olive oil, such as red pepper infused or garlic infused. \u00a0Or adding some red pepper flakes, garlic powder, smoked paprika, or dried herbs after sprinkling on the salt.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A few years ago, I became a bit obsessed with kale chips (as did a lot of the world, according to the internet). \u00a0After making them for some friends one time, we started talking about some of my other cooking and a suggestion was made that I write a cookbook. \u00a0Well that never happened, but [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-12","post","type-post","status-publish","format-standard","hentry","category-general"],"_links":{"self":[{"href":"http:\/\/thebookofkales.com\/index.php?rest_route=\/wp\/v2\/posts\/12","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/thebookofkales.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thebookofkales.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thebookofkales.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/thebookofkales.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12"}],"version-history":[{"count":3,"href":"http:\/\/thebookofkales.com\/index.php?rest_route=\/wp\/v2\/posts\/12\/revisions"}],"predecessor-version":[{"id":15,"href":"http:\/\/thebookofkales.com\/index.php?rest_route=\/wp\/v2\/posts\/12\/revisions\/15"}],"wp:attachment":[{"href":"http:\/\/thebookofkales.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thebookofkales.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thebookofkales.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}