Kale-Dusted Popcorn Recipe
Smitten Kitchen's Deb Perelman shares one of her favorite ways to eat kale: as a popcorn topping. Here's how to make this healthy and addictive snack.
Photo: Marshall Troy
Smitten Kitchen blogger Deb Perelman was never a huge fan of kale—until she came up with this clever version: kale dust, made from crushed homemade kale chips. She sprinkles it on eggs, avocado toast, roasted potatoes, and—her favorite—cacio e pepe popcorn. Toss it with popcorn, and you'll have a savory snack that evokes the classic Italian pasta dish. "The combination is so addictive," Perelman says. "I originally made it for my son's preschool class, and the parents were thrilled that their kids ate kale. It's popcorn with a salad, just kind of dehydrated. You can eat a pound of kale without even realizing it!"
Makes 8 cups of popcorn
Ingredients
1 bunch lacinato kale leaves (10 ounces), stemmed
2-3 Tbsp. olive oil
8 cups popped popcorn
⅔ cup finely grated pecorino
1 tsp. ground black pepper
Sea salt, to taste
Directions
Active time: 6 minutes
Total time: 30 minutes
Heat oven to 300°. Lightly brush 2 large baking sheets with 1 Tbsp. olive oil. Arrange kale leaves in a single layer on baking sheets. Sprinkle lightly with sea salt, and bake until crisp, 12 to 14 minutes. Remove from oven and let cool completely. In a food processor fitted with a metal blade, grind kale into a coarse powder.
Toss popped popcorn with 1 to 2 Tbsp. olive oil, kale dust, pecorino and black pepper.
Makes 8 cups of popcorn
Ingredients
Directions
Active time: 6 minutes
Total time: 30 minutes
Heat oven to 300°. Lightly brush 2 large baking sheets with 1 Tbsp. olive oil. Arrange kale leaves in a single layer on baking sheets. Sprinkle lightly with sea salt, and bake until crisp, 12 to 14 minutes. Remove from oven and let cool completely. In a food processor fitted with a metal blade, grind kale into a coarse powder.
Toss popped popcorn with 1 to 2 Tbsp. olive oil, kale dust, pecorino and black pepper.
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