Kale-Dusted Pecorino Popcorn from Deb Perelman Recipe on Food52

Name: Kale-Dusted Pecorino Popcorn from Deb Perelman Recipe on Food52
Ingredients: 1 bundle of Lacinato kale (aka dinosaur or Tuscan) (usually 9 to 10 ounces or 255 to 285 grams; if using curly kale, go for a 1-pound (454g) bunch)); 1 tablespoon (15 ml) olive oil; Fine sea salt; 4 to 5 tablespoons (60 to 75 ml) olive oil; 1/3 cup (70 grams) popcorn kernels; 2/3 cup (95 grams) finely grated Pecorino Romano; Fine sea salt and freshly ground black pepper, to taste

"Kale chips, popcorn & pecorino romano cheese come together for magically delicious green popcorn that screams cacio e pepe. Another genius from Smitten Kitchen!..."

INGREDIENTS

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1 bundle of Lacinato kale (aka dinosaur or Tuscan) (usually 9 to 10 ounces or 255 to 285 grams; if using curly kale, go for a 1-pound (454g) bunch))

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1 tablespoon (15 ml) olive oil

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Fine sea salt

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4 to 5 tablespoons (60 to 75 ml) olive oil

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1/3 cup (70 grams) popcorn kernels

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2/3 cup (95 grams) finely grated Pecorino Romano

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Fine sea salt and freshly ground black pepper, to taste

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