How to Cook Kale

The Chopping Block's Owner/Chef Shelley Young demonstrates two different dishes using the ever popular vegetable kale.

Crispy Kale Chips

Yield: 4 servings as a snack
Active time: 10 minutes
Start to finish: 25 minutes

1 bunch scotch kale, stems removed and leaves torn into large pieces
2 teaspoons extra virgin olive oil
1 teaspoon sesame oil
1 teaspoon soy sauce
1 tablespoon sesame seeds
Salt to taste

Preheat the oven to 350°. Wash the kale and use a salad spinner to remove the water. Put the kale on a sheet tray to dry in the refrigerator.

Once the kale is dry, place the pieces in a large bowl. Add the olive oil, sesame oil, soy sauce and sesame seeds. Toss well.

Lay the kale pieces out on sheet trays with cooling racks (or lined with parchment paper) and season with salt, as needed.

Bake until they are lightly golden brown, about 5 to 10 minutes.

Every oven is different, so keep an eye on the kale so it doesn’t get too dark.

Allow to cool before enjoying.


Sauteed Kale with Toasted Garlic

Yield: 8 servings
Active time: 25 minutes
Start to finish: 25 minutes

4 tablespoons extra virgin olive oil
4 to 6 cloves garlic, peeled and thinly sliced
½ teaspoon red pepper flakes
2 large bunches kale, tough stems removed, leaves rough chopped
Salt and pepper to taste

Heat a large sauté pan over medium-low heat, and add the oil and garlic.Carefully cook the garlic until is just beginning to turn golden. Remove the garlic from the pan with a slotted spoon, and set aside.

Increase the heat to medium. Add the kale leaves to the pan. Add the red pepper flakes to the bottom of the pan and stir occasionally until the kale is wilted. Season to taste with salt and pepper, and toss in the toasted garlic.

Transfer to a warm platter to serve.

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