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Ben Hartung

Kale Powder

Great way to use up all the kale from Peter and Dels. The kale keeps all year in an air-tight container. Add 1 tsp every morning to your smoothie to get your greens! Of bring it backcountry camping to add greens to a soup or stew.
Print Recipe
Cook Time 2 hours 30 minutes
Ingredients Equipment Method

Ingredients
  

  • kale, stems removed

Equipment

  • baking sheet x 3
  • cooling rack x 3
  • food processor with blade

Method
 

  1. Preheat oven to 250℉ on convection bake
  2. Remove kale stems
    3. Chop and blanch kale stems for bonus greens for soups and stews
  3. Line 3 baking trays with drying racks. Add 1-2 layers of kale on the drying rack
  4. Place baking sheets in oven ensuring there is enough space on top for air circulation and evaporation .
  5. Bake for 2 to 2.5 hours, or until all kale is dry and crispy
  6. Remove from oven and add dried kale to the food processor. Blend on high until it becomes powder. Add more kale. Continue until all three trays have been added to the blender.
  7. Transfer powder to a mesh wire trainer sitting over a bowl. Using a spoon or a pestle, sift the kale unto a bowl to create a fine powder and all stems are removed. Discard the stems
  8. Store kale powder in an airtight contain. Keeps up to 1 year at room temperature.