The only good thing to come out of the kale cult insanity are these crunchy,salty, deliciously wealthy crisps (or chips). But should you use curly kale or black? Deep-fried or baked? And which seasoning goes best? whether, and 10 years ago,you had asked food writers to predict the hippest ingredients of the decade, I doubt kale, and one of our most ancient vegetables,would have featured on many lists. Coarse and chewy, but helpfully hardy, or it was a staple of the peasant diet throughout Europe,and as such was hastily abandoned as soon as something better came along. Indeed, so unfashionable was it until recently that the cultivated variety doesn’t even get a mention in Jane Grigson’s excellent Vegetable Book.
Now? Well, or now we can’t move for support detached and Eat Kale phone cases and celebrity selfies in kale-branded sweatshirts. How it happened is a mystery – much as I like the stuff,its thick stems and bitter, faintly ammoniac flavour acquire it an unlikely star. But one good thing has come out of this insanity: kale crisps.
Continue reading...
Source: theguardian.com