KALE CHIP NACHOS
Learn how to make this delicious dish and what to pair it with.
1 bunch of lacinato kale (dinosaur kale)
1 tablespoon olive oil
unrefined sea salt
2 garlic cloves, minced
1-2 teaspoons oil of choice, for browning the garlic
1/2 pound grass-fed ground beef (or finely diced roasted chicken pieces)
2-3 teaspoons ground cumin seed
1/2 teaspoon salt (to taste)
8-10 sliced green olives
1/4 cup diced red pepper
1-2 sprigs of chopped green onions
1 small handful of lightly chopped, fresh cilantro leaves
1 small handful of chopped basil leaves
parmesan or grated raw cheddar
optional: chopped pan fried asparagus, diced caramelized onions, roasted zucchini, mushrooms, and sunflower seeds.
Preheat the oven to 250 degrees
Wash your kale and pat dry. Tear or cut the kale into long strips by tearing/cutting the leafy part off of the stem. I like to use a kitchen shears to cut it. Place the kale into a large bowl and pour about 1 tablespoon olive oil over the kale. Using your hands gently rub the oil into the leaves attempting to coat them evenly. Lay the oiled kale out evenly onto two parchment lined cookie sheets. Lightly salt with coarse sea salt.
Bake the ‘chips’ at 250 degrees for 10-15 minutes or until completely crisp. Watch carefully that they don’t over bake.
While the kale chips are baking, heat a skillet over medium heat. Add a little oil to the pan. Throw in the minced garlic and cook until it begins to turn golden. Add the ground beef and cumin, cook the beef until cooked through and much of the water and oil is cooked off. Season with salt and pepper to taste. Remove from pan and set aside.
Prepare the rest of the toppings as stated above. Set aside in bowls. When ready to serve, put all the kale chips down on a serving platter or on separate plates. Add/sprinkle the beef and other veggie toppings evenly over the chips, finish with the cilantro, basil green onions and a sprinkling of parmesan or other cheese. Serve with a side of salsa and yogurt if desired.