gim kale chips :O

 
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i sometimes ambitiously buy kale at the market in attempts to be healthy, but never get around to eating the entire bunch before they start to wilt. what have you ever done with wilted kale besides tossing it? 

i'm no genius here, and i'm sure you've probably figured out that the way to reduce your kale waste is by not buying them in the first place or roasting them to make kale chips. ok, what i did pat myself on the back for was for roasting that wilted bunch with sesame oil, making for a woodier, earthier version of gim. if you don't know what gim is, it's that black seaweed snack you were fascinated by in grade school when your korean friends busted out ziploc bags of them during recess. it's pretty much everywhere now, and can usually be found in any asian aisle at whole foods, safeway, or tjs.

a part of me feels a tad bit uncomfortable adapting a sacred korean childhood snack to an almost-rotten hipster vegetable, but it's really easy and it works. i store them in an airtight jar to snack on, sprinkle atop rice dishes as wannabe furikake, or #meta use as croutons for a non wilted kale salad.

all of this in the name of reducing food waste!

xo, christine

gim kale chips

ingredients

1 wilted bunch of kale (apprx 16 leaves)

1/2 tablespoon olive oil

1/2 tablespoon sesame oil

2 teaspoons of maldon salt

notes

  1. heat oven to 350 degrees

  2. mix olive oil and sesame oil together a mixing bowl

  3. in the same mixing bowl, toss in kale and salt and toss to evenly coat

  4. lay kale flat on a sheet pan

  5. bake for 15-20 minutes or until the leaves have thoroughly crisped

 
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