[Posted by Joan]
I recently learned about massaged kale, who knew? I had a massaged kale salad that a friend made and the greens were softer, more tender, but not wilted. My friend had massaged olive oil into the greens, added a little more with lemon juice as a dressing, topped it with sliced pears and toasted walnuts, and we had had a delicious salad. A few days later my hair stylist told me that she massages kale to make kale chips. My daughter told me she massaged coconut oil into kale before roasting it. I couldn’t wait any longer; I had to try this new technique. My goal was to try to replicate the delicious kale chips I have found at local stores that are a raw food product, seasoned with Mexican spices or a cheesy flavor from nutritional yeast. I set about to make my own.
First, I took a nice bunch of curly kale (I was told this was the best type to use for the chips) and washed, dried and tore it into small pieces, removing some of the bigger ribs. Next I took about 2 TBSP of coconut oil and began to massage it into the kale pieces. It was quite nice to do this, as I felt the kale pieces become softer and more pliable, and also become even more vibrant green in color. Next I sprinkled on Celtic sea salt, freshly ground black pepper, powdered garlic and onion, and some nutritional yeast. I massaged these seasonings in as well. Next I spread the coated kale pieces on a large rimmed sheet pan and placed it in a preheated 350 degree oven. After about 10 minutes I could smell the savory aroma of garlic and onion and I checked on their progress. When they were crisp to the touch but not overly well done (or burned) I removed the pan. The chips were delicious, crisp and flavorful, and quickly became addictive. I left the remaining chips that we did not eat on a plate on the counter to finish today, knowing if I put them in a closed container they would quickly become soft. Next time I think I will sprinkle some chipotle powder on them as well