Paige Prewitt's Kale Chips

Regular Cornbreadian (and also designated Cornbread Supper Angel) Paige Prewitt brought Kale Chips to Supper twice in a row, causing the Cornbread Establishment to beg--beg abjectly, ladies and gentlemen--for the cooking instructions. Paige being Paige, we had a good idea there was no standard recipe involved, because Paige's wonderful food derives from her good cooking sense, applied to what she has on hand. So, a request for a Kale Chips Guide meant that Paige would have to write down what she does by instinct. And -- she did!!

Here's the secret for these amazing vegetables-masquerading-as-snack-food. Thank you, Paige!

Kale Chips

1 bunch of Kale - flat or curly
1 T olive oil (don't overdo the oil)
1 t kosher or sea salt (don't overdo the salt either)

Cut the stem out of the middle of all the leaves. Tear the leaves into bite sized pieces. Toss with olive oil and a bit of salt.

Bake at 350 degrees for 13-15 minutes. The curly kale varieties will take a little longer than the flat kale. But be careful not to burn. I place my pieces on parchment paper in a single layer. I stir them toward the end of the cooking period.

There are lots of options - Sprinkle with vinegar after they are cooked, toss with garlic or smoked paprika.

Bet you can't eat just one!

Comments

Boone Tavern Spoon Bread, the 1950s recipe

We have tried spoonbreads (soft, luscious, buttery—described by James Beard as a "heavy, dense soufflé") as Cornbread Supper mainstays before, and used great recipes, but the spoonbreads always did what spoonbreads (and soufflés) do: deflate. Through serendipity, and thanks to a Cornbread Supperian, I lucked into the old Boone Tavern (Berea College) recipe for spoonbread, and it is far less droopy. Perhaps Boone Tavern developed an approach to spoonbread that preserves all its goodness while still working for a busy restaurant. In any case, with thanks to Kentucky food and foodways author and guru John van Willigen, here's an excellent recipe for that can be doubled, tripled, and quadrupled to feed spoonbread to a crowd. It did just that on Monday, February 25, 2013. From Richard T. Hougen. Look No Further: A cookbook of favorite recipes from Boone Tavern Hotel, Berea College, Kentucky. New York: Abingdon Press. 1955. Southern Spoon Bread 1955 Ingredients 3 c...

We remember Vicky Schankula, 1947–2016

Vicky Schankula, at right, in purple One of life's most gracious and delightful people, Victoria Fairbanks Schankula, found Cornbread Suppers early on, and took joy in the weekly gatherings. She came to Cornbread Supper faithfully, bringing beautiful food, laughter, a camera for her "picture of the day," a lovely British accent, a commitment to helping clean up, and a constant interest in each other person in the room. When Vicky entered the house on Monday nights carrying a particular large round plate, children (and a few adults) trailed her to the dessert table to see what she had brought. The favorites: lemon bars, brownies and her mother's most unusual, delicious carrot cake. Vicky graciously shared and allowed us to publish recipes for Lemon Bars and Isabel Fairbairns's (Gangy's) Carrot Cake on this site. Gangy's Carrot Cake on Vicky Schankula's special dessert plate When illness prevented Vicky from returning to Cornbread Supper...

Cornbread Supper now is resting

For all the Cornbreadians and would-be Cornbreadians -- it was a good run. A bit more than nine years. You came on Mondays. Conviviality ensued. You made community. Gratitude to all. It was a gift to us.

Cornbread Supper

Search This Blog