Rec
š
Calling all salad-heads: this is the closest thing Iāve found to those addictive parm crunchies in sweetgreenās kale caesar. Canāt stop eating them
May 30, 2025
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Dec 6, 2024
Rec
š„¬Seem like a health blog scam, but they are actually so good. I recently tried some at a restaurant on my partnerās risotto dish and was blown away. The texture is so light and crispy, and the flavor does echo a potato chip (but is tasty in its own right.) They are wildly easy to make with only oil and salt, kale is cheap, and itās in season right now.
Rec
š„He introduced me to this years ago and itās been a staple in my life ever since. most recently I brought it to my in-lawsā and my very southern meat-and-potatoes makes-his-own-venison-jerky father-in-law tried it and actually loved it so itās definitely a crowd pleaser.
- Chopped kale
- slivered, chopped, or sliced almonds
- a bunch of finely grated parm (sorry to be elitist but it has to be parmaggiano reggiano not āparmesanā) - lemon juice
- olive oil
- salt and cracked pep - a clove of garlic
1. Chop your kale leaves and massage with a pinch or two of salt in a big bowl (really get in there and smush thhat shit, grab a handful and crush it, get some anger out, etc) this tenderizes it and makes it get almost a cooked texture. it also shrinks it down a ton so you may end up using a lot more kale than you think. 2. toast your almonds in a skillet and let cool before adding. this takes patience but roasting nuts in the microwave works surprisingly well if you donāt have the time.
3. add juice of one lemon and idk a quarter or half cup of olive oil and add to a small jar with one peeled clove of garlic. shake it up! thatās your dressing so just go based on taste and do what you like for acid to salt ratio
4. toss kale, nuts, dressing, and obscene amounts of parm. add extra salt and pepper to taste.
It shrinks down but tastes even better and more savory with time.
- Chopped kale
- slivered, chopped, or sliced almonds
- a bunch of finely grated parm (sorry to be elitist but it has to be parmaggiano reggiano not āparmesanā) - lemon juice
- olive oil
- salt and cracked pep - a clove of garlic
1. Chop your kale leaves and massage with a pinch or two of salt in a big bowl (really get in there and smush thhat shit, grab a handful and crush it, get some anger out, etc) this tenderizes it and makes it get almost a cooked texture. it also shrinks it down a ton so you may end up using a lot more kale than you think. 2. toast your almonds in a skillet and let cool before adding. this takes patience but roasting nuts in the microwave works surprisingly well if you donāt have the time.
3. add juice of one lemon and idk a quarter or half cup of olive oil and add to a small jar with one peeled clove of garlic. shake it up! thatās your dressing so just go based on taste and do what you like for acid to salt ratio
4. toss kale, nuts, dressing, and obscene amounts of parm. add extra salt and pepper to taste.
It shrinks down but tastes even better and more savory with time.
Dec 6, 2024
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