‘GREENS’ ~
Our garden is spilling over with
them and Kale…is
one of my favorites. I
love the colorful curly leaves of this
primitive garden beauty. I cook them every
which way, from a
quick saute to a tasty baked chip.
Decided to flavor these kale chips with a
hint of lime &
toasted coriander.
Simply wash and tear the leaves into
bite-sized pieces…
pull together
a little olive oil,
S & P,
lime zest and
toasted
coriander.
I love the earthy flavor &
fragrance of TOASTED spices.
(Toast them on the stove in a heavy pan on medium-high
heat for five to 10 minutes until slightly brown,
stirring from time to time.)
Give it all a
quick little whisk
and
drizzle the dressing
over the
kale leaves. Bake at 350 degrees for
8 minutes or so.
Keep an eye on them though… so
they don’t burn.
Serve the kale chips in
pretty parchment cones,
if you like.
This batch accompanied yummy
grilled halibut with a tasty
cilantro topping.
My version of…
Fish & Chips :)
Yummy! I can’t wait to try this. BTW: How do you toast Coriander?
Keep em coming!
S.
Hi Stan! Thank you for visiting & for the great suggestion! Just added the ‘How To’ to the post!BTW…the toasting will make your home smell fantastic!
xxo M
Move over Martha, Monica is taking over! I can tell you are a really, really good cook :-) And, a great photographer. You make everything look so easy and pretty…potting white lavender, throwing pretty parties for little girls, kale chips….awesome!
Loi
BTW, do you remember where you got that silver holder for the parchment cones? Is that for ice cream cones? Thanks!
Oh, thank you Loi! That’s so nice! The silver holder came from Molbaks ( the same place I picked up the white lavender.) I’ve had it for years. It’s actually comes with glass flower vases but I like to use it for other things! Ice cream cones would be fun…thank you for the inspiration! I think the piece is ‘vintage’ Two’s Company. Monica