Monday, July 18, 2011

To Make: Steak Sauce Kale Chips

We've been seeing so much gorgeous kale at the Market (thanks, Shlagel Farm!) that it seems like a great time to look for new ways to use this very healthy vegetable.

From the very entertaining, informative blog, My Fiance Likes It, So It Must Be Good, comes this unique recipe for kale chips:

Steak Sauce Kale Chips

1 bunch of kale
salt and pepper, to taste
1-2 tablespoons olive oil
D.I.Y. Steak Sauce (recipe follows)

Preheat oven to 325 F.

Line a large baking sheet with parchment paper.

Remove stems from kale and tear into large pieces. Place in a medium bowl and drizzle with olive oil. Season with salt and pepper.

Drizzle steak sauce over kale (about 2-3 tablespoons) and toss to coat.

Line the kale on the baking sheet in a single layer.

D.I.Y. Steak Sauce
Adapted from Bon Appetit's recipe

1 head of garlic, halved horizontally
2 shallots, sliced
1 red bell pepper
1/2 teaspoon vegetable oil
salt and pepper, to taste
1/4 cup Worcestershire sauce
1/4 cup red wine vinegar
1 Tablespoon dark brown sugar
1 teaspoon porcini powder (I couldn't find this, so instead, I bought dried porcini mushroom and ground them with a spice grinder - then used 1 teaspoon of that)

Preheat oven to 400 F. Place garlic and shallots in a make-shift aluminum foil bowl (pretty much just place the garlic on a flat sheet of foil and fold edges upward around them). Drizzle them with a little bit of olive oil and season with salt and pepper. Roast in oven for about 20-25 minutes.

While the garlic is roasting, you can roast your Red Bell Pepper on the stove (assuming that you have a gas stovetop - if not, you can always fire up the grill - because you'll be grilling steaks anyway, right?) Place over an open flame for about 15-20 minutes, or until charred on all sides (Mindy over at The World In My Kitchen has a GREAT how-to on this) Place in a bowl and cover with plastic wrap. Let cool for about 5 minutes, or until you're comfortable with handling them. Scrape off the charred bits with a knife. Chop the top of the pepper off and remove the seeds - and bam. You've got a roasted red pepper. Roughly chop.

Once the garlic and shallots are done roasting, let it rest until cool to the touch, about 5-7 minutes.

Pop the garlic out of it's casing and you're ready to use it! Throw all of the ingredients in a blender until smooth. Strain - and bam! (why do I keep saying that?!) you've got a delicious steak sauce on your hands!

Bake for about 8-10 minutes, or until kale is crisp. Watch it carefully because they can go from crisp to burnt in a blink of an eye.

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