How To Dehydrate Kale
Kale is a new veggie for me. I know I probably have eaten it in salads in restaurants but I didn’t recognize it at the time. It is a green leafy green veggie so it is rich in vitamins like A, C, B6, K, E, potassium, and many others. I started to dehydrate kale to add to my smoothies in the morning. It adds an extra boost of vitamins to whatever you add it to. I’ve also been adding a teaspoon here and there to my soups this winter.
Some Facts About Kale:
Kale comes in both green and purple varieties. I’ve tried both and they both taste the same to me.
It is closely related to the wild cabbage.
It does not form a head like a cabbage.
Can grow in winter down to temps of -15 degrees.
Becomes sweeter after the first frost.
Rich source of multiple vitamins.
Rip or tear leaves from the stem. Tear any rough or hard ribs off.
Tear large leaves into smaller ones to help them dry faster.
I used the clean mesh screens so the smaller pieces don’t fall through the large holes in the regular tray.
I use a NESCO Snack Master Express Food Dehydrator.
How to Dehydrate Kalemischyf.com
- Mesh Screen
- 1 Head Kale
- Use mesh screen in tray
- Rip or tear leaves from the stem. Remove any rough or hard ribs. Tear larger leaves into smaller ones
- Wash and pat dry leaves
- Add leaves to the tray
- Dehydrate 110F/43C degrees for 4-6 hours
- When dry leaves will be crisp, and brittle.
- Break larger pieces into smaller ones.
- Place in a mason jar and vacuum seal for storage.
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