Make your own Supergreens powder with kale to mix the goodness in everything.
I’ve already covered my love of cooking with kale, mostly because it’s crazy good for you and it’s too hardy to ever mess up. Don’t believe me? Try this chicken with white wine and kale, or this sausage, white bean and kale soup.
If you aren’t as keen on the stuff, here’s a much more sneaky way to consume kale every day: Homemade kale powder. It adds subtle flavor, if any at all, with all the nutrients, but without the requirement of actually eating leaves of kale. And because it has less water content than say, spinach, it’s easy to dry out without a dehydrator, too. All you need is your oven and a baking tray. Speaking of baking trays, one of the best things I’ve ever bought for my kitchen is this commercial-size baking sheet. I can’t fit two regular-sized baking trays side-by-side, and this one is larger than standard, but it fits perfectly in my oven.
I always, always, always buy the bags of pre-washed kale. This is one area where I splurge, because it’s such a time-saver.
It’s been awhile since I made a batch, but I used to have a jar of this stuff sitting around all the time. Once my mom came over and asked what that mysteI rious jar of dried herbs on my kitchen shelf was and I rolled my eyes and said, “Kale, mom. It’s kale.”
Stir homemade kale powder into smoothies, spaghetti sauce, homemade meatballs or meatloaf and soups or stews or chili. Sprinkle on pizza or over chicken or potatoes or veggies before cooking. Seriously, just add this stuff to everything.
how to make DIY kale powder
Preheat the oven to the lowest setting. For my oven, that’s 170 degrees F. Wash, dry and tear kale into pieces. TIP: I purchase the pre-washed bags of kale to save time here. Remove the woody stems with kitchen scissors.
Spread the kale on a baking sheet lined with parchment paper. The kale can be bunched together, but only have a single layer, do not pile the kale on the tray.
Place the tray in the oven until the kale is completely dried out and crumbles to the touch. This takes me between three and four hours.
When done, grind the kale with your fingers well. As you grind, remove any stems that found their way into the mix. I grind the kale directly on the parchment paper so I can use the paper as a funnel to pour the powdered kale into a mason jar. Store in a sealed jar at room temperature for several months.