Kale Salt is a unique way to transform kale into something that you can use to flavor meat or side dishes and a wonderful way to use up an entire head of kale.
Kale is one of my favorite things to grow in the garden. Not only does it perform well here in Arizona, when it starts growing it seems to grow like wild.
Now that it’s January, it’s growing like crazy because our weather has been rather cold.
If I had backyard chickens I’d certainly be feeding them all of my kale. Until that day, I’m always looking for unique ways to use up all my extra kale to make things that you wouldn’t normally think of.
Like.. Kale Salt.
Kale in salt – really? I’m serious — any vegetable can be incorporated into a specialty salt and kale is no exception. I’ve done radish and rosemary salt, and even jalapeño salt.. but never kale salt.
Kale salt is super easy to make at home and perfect to use as a topping for baked potatoes, your favorite dinner meal or anywhere you’d use regular salt. It’s actually not labor intensive either – although it does take 8-10 hours to dry on dehydrator trays or in a low-temp oven.
That’s not really laboring though — it’s more like waiting, and during that time you can do other things. Right? Like make some Fire and Ice Pickles or… get started on a Sourdough Starter. Making your own bread is super fun and rewarding at the same time.
To make this kale salt, grab a head of kale and cut it into smaller pieces. Place it in your food processor or your Vitamix along with a scant 1/4 C. water. Don’t be tempted to add too much water. You want just enough to help break down the kale into a thick mass.
Once you whizz the kale around a bit with the water to break it down, add 1/2 C. salt and give it another whizz for 30 seconds to a minute. Spread it on a silpat mat and bake at 200 degrees F for several hours until dry. Or spread/pour on a dehydrator tray, and dehydrate at 145 degrees F for 8-10 hours.
As the mixture dries out, it’ll go from dark green to light green… then it will harden up considerably.
Break it into pieces and crush with a mortar and pestle or… place in your spice grinder and grind down to a fine powder. That’s it! Store in a dry container and use as you would regular salt.
- 1/2 C salt cold in temperature
- 1 head kale pureed
- 1/4 C water cold
- Puree the kale in your food processor or Vitamix. You may need to add a very small amount of water (1/4 C or less).
- Add the salt and puree for an additional 10-15 seconds.
- The mixture should feel like wet sand. Spread on parchment, or baking mat and bake at 200 degrees F for 3-4 hours or until dried. Or, spread very thin on your dehydrator tray and dehydrate for 8 hours at 135 degrees F.
- Grind in your spice grinder and store in a tightly sealed glass jar or container until ready to use.
- It's important that the salt is cold so that the color pops.
- Use this kale salt on your favorite dishes - potatoes, eggs, salad, etc. You can even try to add this salt to your cookies.
If you loved this recipe, I would be so appreciative if you it a review.