I find that I have a weekly quota of kale that I must get into my diet. When I’m not incorporating it into a meal, rest assured I will find a way to get it on the side. Last night, I threw together this little sauce that nicely offset the bitterness of the charred kale.

The only caveat is that crispy kale doesn’t exactly hold up like a potato chip. I found that the way to eat this is to dip it very carefully and then kind of shove the whole thing in your mouth with the palm of your hand before it has the chance to crumble all over you. Jack assured me that this was very attractive to watch.

INGREDIENTS:
1 bunch of curly green kale
olive oil for drizzling
a few pinches of salt and pepper

dipping sauce:
3 teaspoons mayo (I use this brand, which is not actually real mayo)*
1 teaspoon white miso paste
1 teaspoon agave syrup (or honey or another sugar of your choice)
1/2 a small garlic clove
1 teaspoon toasted sesame oil
* optional, a squeeze of lemon (there’s lemon in the mayo product I use, if I was using regular mayo I might try 1/2 teaspoon of lemon juice.

* use vegan mayo to make this vegan – there are plenty of good tasting ones.

METHOD:
Preheat oven to 450 degrees.

Wash and completely dry kale. Cut off stems and chop into chip-sized pieces. You’ll want to err on the larger size because they break easily after they’re crisped.

Spread kale leaves onto 2 baking sheets, drizzle with a little olive oil, salt and pepper. Don’t go too nuts on the salt because the dipping sauce is salty. Bake for 20 minutes or until crispy. (time will vary depending on your oven, just check them).

Meanwhile mix together ingredients for the sauce. Taste and adjust to your liking. If it’s too salty, add more sugar, if you like more garlic, add more garlic. If it’s not bright enough, add a small squeeze of lemon. I didn’t think of it last night, but a bit of minced fresh ginger would be nice too.

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