Curly Kale Crisps

Cause we don't want to talk horsemeat again.

Northern Germany is Curly Kale Country, the regional home of this nearly indestructible member of the cabbage family, with more recipes than your heart can survive. To be fair to the kale, it's the meat and added fat that make these dishes dangerous, and if you add the traditional guesthouse beer and schnapps, well...

For several winters, we had been glancing at the piles of curly kale at the market, tempted by  both the curls and the unbeatable price in the order of 50 cents a pound.

Last week, we made the leap and came home with two pounds.

We were on the point of settling for a traditional recipe when we found this one for curly kale crisps and right afterwards this Parmesan kale crisps recipe.

Our modification of the first recipe was to use sesame oil and leave out the salt.

We also noticed that opening the oven door briefly about halfway through the baking lets steam escape and speeds up the crisping process.

And for the US raised folks among you, who have a hard time converting the American baking and cooking volumes to rest-of-the-world weights, check out some Australian recipe websites for easy usage of "weights and measures". Most of them will have cups and weights!

All we can do now is leave you with the warning that curly kale crisps can be addictive, especially the parmesan version.

One more thing:
A German politician suggested to give the tons of lasagne and other horsemeaty products pulled by the grocery stores to the needy poor.  We fully support this suggestion under one condition: that the EU central bank follows suit by handing out their pulled counterfeit bank notes and coins to the poor and needy. If you want me to eat counterfeit beef, you shouldn't have a problem with that, said our local poor person.