A pound of kale in popcorn form? You bet.
Oh hey, Super Bowl, Oscar parties, and snowday movie marathons.. The mess, in this case, was kale chips. “The first time I made kale chips, I thought I had done something wrong, or at least was being punished for some unobserved slight,” Perelman writes in her triumphant second cookbook, . Too dry, too bitter, too flat. Decisively not a chip. Join The Conversation Top Comment: “I also successfully made delicious kale chips with lime. I am a purist when it comes to popcorn; I actually like to taste the corn.” — TinaSMay Comment “So I did the only sensible thing and ground the chips into a powder, renamed it ‘kale dust’ so it would sound as magical as possible, and sprinkled it over freshly popped popcorn.” Whether you share Deb’s mistrust of kale chips (or kale in general), know that great things can be achieved by bashing them up. In magic dust form, you get the deep flavor of toasted greens scattered across the snackable crunch of popcorn, plus a superfine texture and well-distributed salt. Here, the dust commingles with other friends of kale you’ve seen in pastas and salads: olive oil, salt, pepper, funky aged cheese (in this case, Pecorino Romano)—all of which explains why Oprah Read more: Food52
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