Lemony Kale Popcorn
Dried and powdered kale adds an earthy element to popcorn, not to mention a wallop of nutrients.
1/2 bunch kale, chopped (about 4 cups/1 L)
2 tsp (10 mL) extra-virgin olive oil
1/4 tsp (1 mL) sea salt
1 tsp (5 mL) lemon zest
10 cups (2.5 L) popped popcorn
Preheat oven to 325 F (160 C).
Make sure kale is completely dry and then toss with olive oil and salt. Place on baking sheet and cook until crispy, about 12 minutes. Stir once or twice during cooking, and be careful not to burn the kale. Remove and let cool.
Place cooled kale in food processor along with lemon zest and grind into fine powder. Add to prepared popcorn.
Serves 4.
Each serving contains: 131 calories; 5 g protein; 4 g total fat (0 g sat. fat, 0 g trans fat); 22 g total carbohydrates (0 g sugar, 4 g fibre); 176 mg sodium
source: "Popcorn", alive #359, September 2012
Lemony Kale Popcorn
Directions
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
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