Author Notes
Recipe from M Street Kitchen in Los Angeles. Healthy and delicious! —Jen Pinkston
Ingredients
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4
Purple Kale Heads
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5 cups
raw cashews
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3 1/3 cups
water
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1 tablespoon
rosemary
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1 teaspoon
thyme
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1 teaspoon
salt
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pinch chile flakes
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1
zested lemon
Directions
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ndividually remove the leaves of the purple kale. On the bigger leaves, also remove the stem.
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Wash with cold water and dry completely.
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Place the cashew butter mix into a large bowl.
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Place the kale into the large bowl and coat each of the leaves.
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Preheat the oven to 275 F.
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Place a cooling rack onto a sheet pan, spray with oil spray.
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Lay the coated kale over the cooling rack (do not stack on each other).
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Place in oven for 1 hour (or until crisp).
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Remove and place in air tight container to store.
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