Dehydrating Kale


Loretta LiefveldIt’s been smoky all week due to all the fires in the Pacific Northwest — 74 fires at last count.  With a high-pressure area above us, the smoke can’t dissipate, so it’s hanging around causing the air quality to range between "very unhealthy" to "hazardous."  Since I’m staying inside as much as possible, I decided to do some dehydrating.

I ventured into this experience once before, but didn’t really follow through. Recently, I bought a book about dehydrating that encouraged me to really pour myself into it this time.   So far, I’ve dehydrated zucchini, crookneck squash, apple cinnamon chips (from our wild apple trees), corn, broccoli, and cauliflower. Today, I’m going to try kale.

I’m not a huge fan of kale, mostly because of its super curly edges, which are just too dense for my taste. I’ve had "baby" kale (which is flat) in salads and loved it, though.  The only kale in the store has curly edges, but since this is sort of an experiment, I guess it will do.  I bought one bunch.

The book says to wash it thoroughly and then pat it dry. It also says the kale flattens out more if you blanch it before dehydrating.  It didn’t make sense to me to pat it dry and then plunge it into boiling water to blanch it. So, I washed it thoroughly, but then just went to the next step, which is cutting out the center rib.

20170908kale first wash cropped resized 50 pct Custom

20170908kale cutting center rib Medium Custom

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