Kale Chips

 

Kale is a vegetable that is new to me in the kitchen.  I hadn't ever handled it before it started arriving in my box this fall.  At this point, we are at odds.  I am not sure of my feeling for kale.  It is incredibly dense and tough.  And the taste is so unique, it's not quite like any other green.  In the few times I have consumed kale, the word 'grazing' comes to mind.  Anyways, tonight I made kale chips.  Kale chips have been popping up literally EVERYWHERE I turn.  So after seeing them in countless magazines and cooking shows, I started to think I was in for a real treat.  I spread my washed kale onto baking sheets in a single layer, massaged each leaf with olive oil, sprinklde s&p and got them into the oven.  After a quick twenty minutes at 375 degrees they were ready.  What came out? Well, a crisp leaf to be exact.  The noise made as I crunched into my first kale chip was...... well......loud.  Crispy, but still a little chewy and tough.  Then I looked in the mirror.  Super sexy teeth.  I'm not even sure if I digested any or if it all just stuck in my teeth.  Definitely not a romantic, date night food.  And yet, they were strangely addicting.  Despite all the cons listed above, I found myself reaching for another.  And another.

Make them again?  Like I said, I'm not quite sure.  Kale is in season right now so I am pretty sure it will arrive on my doorstep again soon.  The kale chips were quick and easy to prepare, but I may search for another way to tackle this tough guy.  

Improvements? Using less olive oil.  To achieve the 'chip' in kale chips, use the oil sparingly and rub the teeny bit used all over the entire leaf.  Too much oil in one part of the leaf resulted in a soggy chip :(

Baked Potatoes with Sauteed Spinach, Leeks & Sour Cream

 

This is my prized creation of the week.  Unbelievably delicious!  Here's what happened: I was feeling a little under the weather, a little chilled due to the rain and the admittance that fall is in fact here.  In my box, I found four Russet potatoes and began to get that reminiscent feeling of how comforting a baked potato can be.  But baked potatoes can be dry.  I am determined to banish my kitchen of dry tasting foods.  I peeked into my fridge and remembered that I had purchased my favorite condiment earlier in the week: sour cream.  I knew I couldn't use sour cream alone though; my baked potato would be delicious, but not that nutritious.  So I dug further into my box and came up with this: I would attempt an alternative spinach dip to top my potato.  I started by sauteing leeks, one of my very favorite fall vegetables.  As they began to brown, I washed a giant bunch of spinach and tossed it on top.  Spinach always amazes me - the amount you start with hardly compares to what you end up with.  Nevertheless, I wilted the spinach down, seasoned them both with s&p and brought them off the stove to cool.  When my potatoes finished baking, that is when the magic began.  I cut the steaming potato open and in a bowl I quickly whipped a couple tablespoons of sour cream with two heaping scoops of spinach and leeks.  It resembled spinach dip and I dolloped it straight into the potato.  Absolute heaven.  Creamy, delicious, nutritious and ......comforting. 

Make it again?  Ha ha...I had the remaining potatoes with topping for breakfast and dinner the next day.  Do I still need to say yes?  This goes straight to the top of my fall rotation.  

Improvements?  Possible addition of artichoke hearts into the saute mixture.  Any other leafy green could most likely be substituted for the spinach as well.