Candied Kale Crisps with Balsamic Glaze

A surprisingly delicious and unique dessert featuring crispy, caramelized kale with a tangy balsamic glaze. The bitterness of the kale is balanced by the sweetness of the sugar and the complexity of the balsamic vinegar.

Prep Time

10 minutes

Total Time

35 minutes

Calories

295 kcal

Difficulty

Easy

Equipment

3 items

Cost

£0.56/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Occasion:

Dietary:

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Ingredients

Servings

8cupsKale (curly or Tuscan)(Stems removed and torn into bite-sized pieces)

£1.50

0.5cupGranulated sugar

£0.20

2tablespoonsOlive oil

£0.15

0.3cupBalsamic vinegar(High quality balsamic vinegar recommended)

£0.30

1tablespoonBrown sugar

£0.05

PinchSea salt

£0.01

PinchOptional: Flaked Sea Salt(For garnish)

£0.02

Total Cost

£2.23

£0.56 per serving

Instructions

1.
Rinse and thoroughly dry the kale. Remove the stems and tear the leaves into bite-sized pieces.
2.
In a large skillet, heat the olive oil over medium heat. Add the kale and cook, stirring frequently, until the kale begins to wilt and soften, about 5 minutes.
3.
Sprinkle the granulated sugar over the kale and continue cooking, stirring constantly, until the sugar melts and the kale starts to caramelize and become crispy. This will take about 10-15 minutes. Be careful not to burn the sugar. Adjust heat if needed.
4.
While the kale is caramelizing, prepare the balsamic glaze: In a small saucepan, combine the balsamic vinegar and brown sugar. Bring to a simmer over medium heat and cook until the mixture thickens slightly and coats the back of a spoon, about 5-7 minutes. Remove from heat.
5.
Once the kale is crispy and caramelized, remove it from the heat and transfer it to a baking sheet lined with parchment paper. Spread the kale out in a single layer.
6.
Drizzle the balsamic glaze over the candied kale. Sprinkle with a pinch of sea salt.
7.
Let the kale crisps cool slightly before serving. They will become even crispier as they cool.

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My Notes

Nutrition Information

Nutrition per serving (65g)

295 kcal / 1234 kJ

Carbs

52g

20% of RDA

Fat

9.5g

14% of RDA

Protein

3.5g

7% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

47 g

52% of RDA

Sodium

75 mg

3% of RDA

Saturated Fat

1.3 g

7% of RDA

Chef's Tips

Make sure the kale is completely dry before adding it to the skillet to help it crisp up properly.

Stir the kale frequently to prevent burning.

Adjust the amount of sugar to your liking, depending on the bitterness of the kale.

The balsamic glaze can be made ahead of time and stored in an airtight container in the refrigerator for up to a week. Reheat gently before using.

For a richer flavor, use brown butter instead of olive oil to caramelize the kale.

Cooking Equipment

Large skillet

Baking sheet

Parchment paper

Wine Pairings

No wine pairing suggestions available for this recipe.

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