Best Kale Dusted Pecorino Popcorn Recipes
KALE-DUSTED PECORINO POPCORN FROM DEB PERELMAN
Kale chips, popcorn & pecorino romano cheese come together for magically delicious green popcorn that screams cacio e pepe. Another genius from Smitten Kitchen!
Provided by Genius Recipes
Categories Buffet
Yield Makes 8 cups
Number Of Ingredients 7
Steps:
- Heat the oven to 300°F. Rinse and dry the kale; no worries if you don't get every last droplet of water off. Remove and discard the tough stems.
- Lightly brush two large baking sheets with olive oil-the thinnest coat is just fine. Arrange the leaves in one layer on the prepared baking sheet(s), sprinkle lightly with salt, and bake for 12 to 14 minutes, until the leaves are crisp. Let cool completely. In a food processor, with a mortar and pestle, or even with a muddler in a bowl, grind the kale chips down into a coarse powder.
- Place 3 tablespoons of olive oil and 2 or 3 kernels of popcorn in a 3-quart or larger pot. Turn the heat to medium-high, and cover with a lid. When you hear these first kernels pop, add the remaining kernels and replace the lid. Using pot holders, shimmy the pot around to keep the kernels moving as they pop. When several seconds pass between pops, remove the pot from the heat.
- Transfer the popcorn to a bowl, and immediately toss with the remaining 1 to 2 tablespoons olive oil, kale dust, Pecorino, salt, and a few grinds of black pepper. Toss until evenly coated. Taste, and adjust the seasonings if needed.
KALE-DUSTED PECORINO POPCORN
Pecorino is one of my favorite cheeses. I like to joke that it's dainty Parmigiano-Reggiano's loud Roman cousin-saltier, funkier, and a little goes a much longer way. Given that this popcorn is green and has the word "kale" in the title, it has proved to be shockingly popular among the preschooler set (to whom I'd bring it for class snacks when it was our turn) as well as adults.
Provided by Deb Perelman
Yield Makes 8 cups
Number Of Ingredients 7
Steps:
- Heat the oven to 300°F. Rinse and dry the kale; no worries if you don't get every last droplet of water off. Remove and discard the tough stems.
- Lightly brush two large baking sheets with olive oil-the thinnest coat is just fine. Arrange the leaves in one layer on the prepared baking sheet(s), sprinkle lightly with salt, and bake for 12 to 14 minutes, until the leaves are crisp. Let cool completely. In a food processor, with a mortar and pestle, or even with a muddler in a bowl, grind the kale chips down into a coarse powder.
- Place 3 tablespoons olive oil and 2 or 3 kernels of popcorn in a 3-quart or larger pot. Turn the heat to medium-high, and cover with a lid. When you hear these first kernels pop, add the remaining kernels and replace the lid. Using pot holders, shimmy the pot around to keep the kernels moving as they pop. When several seconds pass between pops, remove from the heat.
- Transfer to a bowl, and immediately toss with the remaining 1 to 2 tablespoons olive oil, kale dust, Pecorino, salt, and a few grinds of black pepper. Toss until evenly coated. Taste, and adjust the seasonings if needed.
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