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.
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Also appeared in: Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice