Folks often forget that popcorn is a great whole-grain snack, and a hefty serving size has a modest calorie count. Here, a delicious and quick way to snazz up your bowl.
3 ounces stemmed, torn, patted-dry curly kale
2 tablespoons canola oil, divided
1/3 cup unpopped popcorn
2 teaspoons butter
2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
1/4 teaspoon kosher salt
Est. added sugars 0g
How to Make It
Combine kale and 1 1/2 teaspoons oil, tossing well; arrange half of kale on microwave-safe paper towels. Microwave at HIGH 4 minutes or until crisp, checking every 20 seconds after 2 1/2 minutes. Repeat with remaining kale. Heat a Dutch oven over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add popcorn; cover and cook 3 minutes or until kernels pop, shaking pan frequently. When popping slows down, remove pan from heat. Let stand 1 minute or until popping stops.
Combine butter, Sriracha, 1 1/2 teaspoons oil, and salt in a microwave-safe bowl; microwave at HIGH 30 seconds. Drizzle butter mixture over popcorn; toss well to coat. Toss with kale chips. Serve immediately.
Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.
Also appeared in:
Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice