This nibble consists of chili scented crispy kale plus bite-size pieces of pumpkin-sunflower seed granola; the pairing is an usual and addictive salty-sweet combo. Louis says the inspiration initially came from the Marcona almonds served at many tapas restaurants in Spain. The dish evolved to include local oats and kale; turning the oats and seeds into chunk-style granola, with a side of fried kale, gave a new England twist to the crunch offered by those almonds.
Adapted from Matt Louis of Moxy.
3 cups old-fashioned oats
½ cup sunflower seeds
½ cup pumpkin seeds
salt to taste
1/3 cup light brown sugar, packed
½ cup canola oil
½ cup honey
vegetable oil for frying
8 kale leaves, stems discarded, torn into large pieces
salt to taste
cayenne to taste
smoked paprika to taste
1. Prepare the granola. Preheat oven to 300°F. Line a baking pan with parchment paper.
2. In a large mixing bowl, mix oats, sunflower seeds, pumpkin seeds, and salt.
3. In a small saucepan, combine brown sugar, oil, and honey and heat over medium heat until incorporated. Pour over oats and stir to blend well. Spread mixture on prepared pan. Bake until golden brown, rotating every 20 minutes until done. Cool completely on the pan. When cooled gently break granola into large chunks and store in an airtight container.
4. Prepare the crispy kale. Add oil to a deep saucepan to a depth of 1 inch. Heat to 350°F. Add kale and fry until bubbles just stop. (When kale is added to the oil it will splash aggressively, so be careful.)
5. Remove and drain on a tray lined with paper towels. Dust with salt, cayenne, and smoked paprika. Allow to drain, cool, and crisp completely. Store in large baking pan lined with paper towels.
6. To serve, divide granola among 8 plates, Use it to prop the kale upright a little and serve.
Photograph by David Murray