Looking for more ways to get your daily serving of leafy greens? Try this recipe for Chocolate-Covered Kale Chips from Daniel Sklaar, founder of Fine & Raw Chocolate (see this and other seasonal recipes in The Edible Brooklyn Cookbook).
Chocolate-Covered Kale Chips
Makes about 1 dozen chips
1 bunch small- to medium-leaf kale, washed, dried and stemmed
1 tablespoon tamari sauce
1 tablespoon extra-virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
4 ounces sea salt-flavored dark chocolate, such as Fine & Raw
Preheat the oven to 350 degrees Fahrenheit.
2. Place the kale in a large bowl, drizzle in the tamari and oil, and sprinkle with sea salt and pepper. Mix and massage the kale with your hands until all the ingredients have coated the leaves.
3. Bake the kale on a sheet pan until it begins to brown, about 10-15 minutes. Transfer to a rack to cool completely.
4. Meanwhile, melt the chocolate slowly in a double boiler set over low heat. Dip each piece of kale into the chocolate so that three-quarters of the leaf is coated. Place the kale on a plate or wax-paper-covered tray in the refrigerator to allow the chocolate to harden. Can be stored overnight in an airtight container and served the next day if necessary.