MAKES ABOUT 1 CUP / ACTIVE TIME: 15 MIN / TOTAL TIME: 4 HRS or overnight (depending on your dehydration process)
In general, powders are a great way to preserve and concentrate flavors and waste less. If you get used to dehydrating wasted parts and set up a storage pantry to keep them, you can grind and make your powders with minimal time before using. Experiment with your powders as if they were an edible chemistry set. Kale powder can be used as a vegetable spice to sprinkle over potatoes, chips, salads, and pasta.
½ pound kale pulp (about a ½-gallon bag), left over from home juicing or from a local juice bar
Use a dehydrator, or if you don’t have one, preheat the oven to the lowest temperature, preferably 110°F.
Spread the pulp out in a thin layer on a flat baking sheet or screen. Dehydrate at 150°F for 4 hours, or overnight in the oven at 110°F, until completely dry and crispy.
Store in an airtight container without direct exposure to light. When ready to use, grind in a spice or coffee grinder into a fine powder.
4 SERVINGS or approximately 2 cups / TIME: 15 MIN
3 tablespoons sunflower or other neutral oil
2 packed cups lacinato kale leaves (the soft part of the leaf torn away from and removing the middle rib; save the ribs for the Kale Chips, at right, or Wrinkled Berry Salsa with Herb & Kale Stems, here)
2 cloves garlic, minced
1 cup crème fraîche
¼ cup Parmesan Rind Broth (here) or vegetable broth
2 tablespoons freshly squeezed lemon juice
1 teaspoon kosher salt
1 lightly packed cup fresh herbs, I used wild herbs (see here) like lambsquarters and shiso, roughly chopped
1 tablespoon chopped walnuts or pecans
1 cup crumbled feta cheese
In a large saucepan, heat the oil over medium-high heat. Add the kale leaves and garlic and sauté for 1 minute, until the kale is wilted. Stir in the crème fraîche, broth, lemon juice, and salt. Finish by adding a flavorful mixing of herbs, nuts, and cheese over the top of the dish.
SERVES 4 / TIME: ABOUT 30 MIN
1 bunch wilted (or not) kale or other hardy vegetable leaves (see Note), chopped into 2-inch pieces
2 tablespoons grapeseed oil
½ teaspoon kosher salt
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl, mix the leaves with the oil until coated. Sprinkle with salt and spread on the baking sheet so they don’t overlap. Bake for 15 to 20 minutes, rotating the sheet after 10 minutes, until the kale edges are just browned. Let cool.
NOTE:
If using chard or mature kale, remove the thick center rib, but do not discard; use for powder or for the Wrinkled Berry Salsa with Herb & Kale Stems (here).