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Roasting Kale

post #1 of 6
Thread Starter 

It's been a while since I've been here - been traveling.

 

Here's my question:  I want to make a roasted kale salad, but I suspect that adding dressing, even minimal dressing, will cause the kale to lose any "crunch" it may have.  Is there a way to maintain the crunchiness with the use of a dressing?  Perhaps adding the dressing immediately before eating would mitigate the problem.  Or perhaps a certain type of dressing would be better in this situation.

 

I'm also thinking of adding roasted crimini mushrooms to the kale along with slow baked and well drained bacon, if that makes a difference.  Thanks.

post #2 of 6

I don't know how (or if) you can add liquid to something crispy without making it lose its crispness. 

post #3 of 6

Just about like you would add water to potato chips to make 'em crisper.

 

Mike  :p

travelling gourmand
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travelling gourmand
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post #4 of 6

Are you doing it with the heads, or the leaf type kale? With the heads, I think I'd lean towards something I've seen Raichlen do in his books and on TV with cabbage.  It won't be crisp though. 

 

http://main.kitchendaily.com/recipe/barbecued-cabbage-74179/

 

I've not given this one a try yet and I need too. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #5 of 6
Thread Starter 
Quote:
Originally Posted by MikeLM View Post
 

Just about like you would add water to potato chips to make 'em crisper.

 

Mike  :p

 

How do you add water to potato chips to make them crisper?

post #6 of 6
Thread Starter 
Quote:
Originally Posted by phatch View Post
 

Are you doing it with the heads, or the leaf type kale? With the heads, I think I'd lean towards something I've seen Raichlen do in his books and on TV with cabbage.  It won't be crisp though.

 

http://main.kitchendaily.com/recipe/barbecued-cabbage-74179/

 

I've not given this one a try yet and I need too.

 

I'm using leaf kale - dinosaur kale, specifically.  I want to roast the kale so it's not crisp all through, like a chip, but so that it has some crispiness along the edges and the center of each piece has been cooked somewhat but is not crunch-crisp.  Any suggestions?

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