Mustard-teriyaki chicken with baked kale: A+!

[thistlechaser]

Cooking this week included guest star tersa who brought the idea (and the kale) for baked kale!

We made this chicken, which I will so totally be making again. Perhaps even this weekend! The mustard tasted so good, and even with bacon and a good amount of cheese the calories were very reasonable! 199 per serving.

The bake kale was very odd and unlike a vegetable. Cut out the stem part, toss the leafy part in oil and salt, throw into the oven at 400-something for some amount of time. Comes out tasting nothing like veggies at all. It was more like eating oddly shaped potato chips. Crunchy salty a little rich from the oil. Good finger food -- and that's coming from someone who rarely eats veggies!

While I have to deduct points for being stupid (why yes, go ahead and take the temperature probe out of the chicken with your bare hands when it just came out of the oven! Ow ow ow ow ow), even more points were awarded for trying and liking a new vegetable, so we come out with an A+! If such things existed, it'd actually be an A++ or an A+++, but A+ is the highest grade we can get.

Bed soon. Bed so very soon. zzzzz

Comments

[tersa.livejournal.com]

By the way, here's the post I got the 'recipe' for the baked kale from.

I think next time I'd cook it for less than 10 minutes. I hadn't factored in that the other stuff the original poster had in the oven would cause the kale to cook slower.

[atdelphi.livejournal.com]

Ooh, thanks for the link! I have some beet greens I was looking for something to do with...

[thistle-chaser.livejournal.com]

Woo, thanks! I'm handing it out to people who ask about it!

I think next time I'd cook it for less than 10 minutes.

For me, I'd keep it at 10 minutes. I liked the "smokey" (burnt!) parts. :D

[wanderingscribe.livejournal.com]

Ooh, nice! Now I can put the kale I have in the freezer to good use. I was using it as a replacement for greens in my chickpea tomato soup before. Thanks a bunch.

[teslanomaly]

Oo! I'm definitely making that chicken! *prints out recipe*

How did you go about baking the kale? I like kale but can never find much to do with it. I try to buy local and there's a lot of it available in the region right now.

[thistle-chaser.livejournal.com]

The directions are here http://suburbankitchen.wordpress.com/2009/01/22/keep-em-separated-roasted-potatoes-onions-and-kale-with-caramelized-garlic-dressing/ about halfway down the page. Cutting them took time, but other than that it was easy!

[laurelwood.livejournal.com]

Hurrah for you trying and liking a new vegetable! I've yet to screw up the courage to try kale (I've bought it four times and allowed it to wither in the fridge) so maybe, emboldened by your success (and tersa's great-looking recipe) I'll try it again. Thanks for the recipes AND the inspiration!

[thistle-chaser.livejournal.com]

I bet you'll like it this way! Other than cutting the stems out, it's easy as pie to make, and it doesn't taste like a vegetable! It's like a more-fun potato chip (they're so thin and brittle, you bite into a leaf and it shatters!).

As an added bonus, my cat loved them as well! So you might get a healthy treat for Phoebus, too. :D ...or at least an easy clean-up of any leftovers!

Edit: Oh! By the way, to some people (me!) "burning" them makes them even better. You might take out some when they're still green (looking like the ones in the pictures on that site) and leave some in longer. The ones that were half black were the best. Nice and smokey~