Leafy greens like kale are an import part of a healthy diet, and using a homemade kale powder is an easy and convenient way to get more greens in your life.
I wish I could say that I’ve always eaten kale, but I haven’t. For most of my life I had never even heard of it. Then all of a sudden kale was everywhere. I spied it at the market, in magazines and online, it was in salads and soups, sautéed and even made into chips. Kale was demanding to be noticed. There wasn’t much I could do except to try this bitter, leafy green myself.
With its long, thick, ungainly looking leaves, it’s an intimidating vegetable at first glance. A member of the cabbage family, kale is highly nutritious leafy green. It’s a rich source of phytonutrients, calcium and vitamins A, C and K, which makes it an extraordinarily nourishing food to put in your body.
When dried in the oven, the once rough and hearty kale leaves crisp up into thin chip-like sheets. As it dries, the flavor gets fuller and the sharp bitterness transforms into an earthy sweetness. If you haven’t made kale chips yet, do so. But this post isn’t about making kale chips … it’s about kale powder.
Take a batch of kale chips for a spin in the food processor and you end up with a fine emerald green powder you can sprinkle with abandon on anything you chose. Using a greens powder is an easy way to boost your favorite dishes with a little extra nutrition. Mix your kale powder into vinaigrettes, sauces, salads, smoothies, soups, eggs, vegetable sides etc… (A whole bunch of kale will make about 2 Tablespoons of greens powder so a little goes a long way.)
But don’t stop at kale, make your own greens powder from any leafy green you’d like. Chard, collard greens, spinach, parsley all make good additions to a greens powder along with kale.
I’m now happily getting my daily dose of greens, are you?
This homemade kale powder is an easy and convenient way to get more greens in your diet.
- 1 large bunch of Lacinato Kale (otherwise known as Dinosaur or Tuscan kale)
- 1 teaspoon extra-virgin olive oil (if desired)
- pinch of fine sea salt (if desired)
- Preheat the oven to 200 F
- Wash kale leaves thoroughly to remove any sand or dirt.
- Spin dry in a salad spinner until dry. Remove any excess moisture with a towel. (It’s important to remove all the moisture to prevent the leaves from burning in the oven)
- Using your hands, tear away the inner ribs and discard.
- Massage olive oil into the kale until all the leaves are well coated if using.
- Arrange the kale in a single layer on a wire rack placed inside a baking sheet or on a parchment lined baking sheet. Sprinkle with a pinch of fine sea salt if desired.
- Bake for approximately 1 1/2 -2 hours or until dry and crisp.
- Remove from oven and let cool completely on a wire rack.
- Place leaves in the bowl of a small food processor or high speed blender and process until a very fine powdery consistency is reached. Sift powder through a fine mesh strainer.
- Sprinkle liberally!
- Store any leftovers in an airtight glass container.
Please consider these suggestions as a rough guide; they are just a few suggestions of possible uses for kale powder. Sprinkle over: salads,eggs and cooked vegetables. Mix into smoothies, sauces and soups. Combine with melted butter or oil over popcorn.
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Serving Size:1 teaspoon
Amount Per Serving: Calories: 13Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 27mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.