Yuzu Kale Crack

One of my favorite ways to eat kale, and lots of it. Just separate the leaves from the backbone, toss with a drizzle of olive oil, add a teaspoon or two of yuzu juice, and place on a baking sheet (I usually use a silpat over the baking sheet for really easy cleanup, but you could also use parchment paper).  Bake at 350-ish for about 5 minutes. Using tongs, flip each piece over and bake for another 5 minutes or so, or until they start to get brownish and ultracrispy. Don’t overcook — it will turn bitter. Better to undercook a tad than to overcook, so watch them carefully. They’ll continue to crisp up once out of the oven, too.

Last step: salt! I like using yuzu salt, if you can find pieces of dried yuzu peel in your Japanese/Asian market. Otherwise, tangerine salt, or any citrus salt. Likewise, if you can’t find yuzu juice, any citrus juice will do, but meyer lemons mixed with a tiny amount of grapefruit juice makes a fine substitute. You could also give this dish a Mexican-ish spin by using Mexican (key) limes, a pinch of chipotle powder, and maybe some chipotle salt. Perfect party starter, movie snack, or just fuel as you cook other things!