Kale-Dusted Pecorino Popcorn

Ingredients for Kale-Dusted Pecorino Popcorn

• A bundle of Lacinato kale (aka dinosaur or Tuscan) (usually 9 to 275g or 255 to 285 grams

• see note)

• 1 tablespoon (15 ml) olive oil

• Sea salt

• 4 to 80ml (60 to 75 ml) olive oil

• 80ml (70 grams) popcorn kernels

• 100g (95 grams) finely grated Pecorino Romano

• Fine sea salt and freshly ground black pepper, to taste

Heat the oven to 149°C. 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 45ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.