Kale Popcorn

Need an easy snack that your kids will love that also has some nutritional value to it? Look no further – an easy recipe that will satisfy that salty craving all while eating your greens! It’s a win-win situation!

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The cub began by helping strip the kale from the stems.

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Grandma says, “Way to go”!

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Once all the kale had been stripped, the cub stopped for a snack. Raw kale for the win!

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Next up, the cub oils the baking sheets.

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And tosses the kale in the oil and adds some salt for flavor.

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While the kale bakes in the oven, the cub gets to work prepping the toppings. Popcorn wouldn’t be complete without a little cheese!  Yes, this task necessitated a princess and some help from Grandma!

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After the kale was cooled, the cub crushed the chips into small pieces.

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But she needs to taste them first to make sure they are just right! Delicious!

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Once all the kale has been crushed, Grandma DiDi adds the popcorn to the mixture. We used pre popped popcorn from the store, but you can make your own if you prefer.

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The cub stirs it up so that all the popped kernels are covered.

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Grandma DiDi does the final toss!

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The finished product. It didn’t last long!

Kale Popcorn

(Adapted from Smitten Kitchen Kale Dusted Popcorn recipe)

Ingredients

Kale Dust:

  • A bundle of Lacinato kale (aka dinosaur or Tuscan) although, we used red curly kale
  • 1 tablespoon olive oil
  • Sea salt

To finish:

  • 4 to 5 tablespoons olive oil
  • 1/3 cup popcorn kernels or bag of popped popcorn(we used  1 bag of Trader Joe’s olive oil popcorn)
  • 2/3 cup finely grated Pecorino Romano
  • Fine sea salt and freshly ground black pepper, to taste

Directions

  1. Heat the oven to 300°F. Rinse and dry the kale. Remove and discard the tough stems.
  2. Lightly brush two large baking sheets with olive oil. Arrange the leaves in one layer on the prepared baking sheets, sprinkle lightly with salt, and bake for 12 to 14 minutes, until the leaves are crisp. Let cool completely. In a food processor, with a mortar and pestle, or even with a muddler in a bowl, grind the kale chips down into a coarse powder.
  3. Make the popcorn (Directions from Smitten Kitchen): Place 3 tablespoons olive oil and 2 or 3 kernels of popcorn in a 3-quart or larger pot. Turn the heat to medium-high, and cover with a lid. When you hear these first kernels pop, add the remaining kernels and replace the lid. Using pot holders, shimmy the pot around to keep the kernels moving as they pop. When several seconds pass between pops, remove from the heat. (Or use your preferred brand bag of popcorn heated in oven on tray for just a couple minutes.)
  4. Transfer to a bowl, and immediately toss with the remaining 1 to 2 tablespoons olive oil, kale dust, Pecorino, salt, and a few grinds of black pepper. Toss until evenly coated. Taste, and adjust the seasonings if needed.

 

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