Lemon zest adds a tangy note to this multi-purpose topping.
“Think of this as a kale chip in sprinkle form,” says Brooklyn-based recipe developer Ali Slagle. The leafy green is known for its nutritional properties and hearty texture, and makes the perfect base for this topping, which is good with avocado toast, eggs, grain bowls, and seared fish. Fennel seeds are considered a boon for digestion, while the pollen provides another level of intense flavor.
Ingredients
Directions
Step 1
Preheat the oven to 300 degrees F. Rinse the kale, then remove the stems and dry the leaves thoroughly with a clean kitchen towel or paper towel. Spread the leaves out on a baking sheet, then scatter the lemon zest on top. Bake until toasted, 15 to 20 minutes. Then, set aside to let cool completely.
Step 2
Meanwhile, in a small skillet, toast the fennel seeds over medium heat until fragrant, 2 minutes. Coarsely crush in a mortar and pestle or in a bowl with a wooden spoon.
Step 3
Using your hands, break up the cooled kale leaves into small pieces. Discard any big, woody pieces of stem.
Step 4
In a medium bowl, toss the crushed kale with the fennel pollen, fennel seeds, and ½ teaspoon kosher salt. Season to taste with more salt. Store in an airtight container at room temperature for up to two weeks.