Fresh Homemade Kale Tortillas


Fresh Homemade Kale Tortillas


1 bunch kale - stems trimmed

3 cups flour

2 tsp baking powder

1-2 tsp salt

5 TBS olive oil



Submerge the kale in a pot of boiling water for about ten minutes.  Once completely wilted, scoop it out with a slotted spoon & cool in in cold water.  RESERVE the hot kale water.  Squeeze all the water out of the kale, put the dry ball into a measuring cup & then add the hot kale water until you have 1 1/2 cups with the ball of kale in there.  If there isn't enough kale water - just add more tap water.  Set aside.

In your food processor, pulse the flour, baking powder & salt until blended.  Add the olive oil & pulse until it is incorporated.  Add the kale & pulse it in & then add the kale water in a slow stream & pulse until it is completely incorporated and the dough has formed a tacky ball & is traveling around the bowl.  You might not need all the water - you might need a bit extra.  If it is too sticky - just add a bit more flour & pulse it around.

Put the dough on a lightly floured surface & roll it around to eliminate any tackiness that remains.  Dived the dough into four balls & then divide each of those four balls into three more balls.  Each ball should be about the size of a golf ball.  Let the dough rest 10 minutes or so.

Roll out each ball as flat & thin as you can - or until they are about 8 inches across.  Heat a large skillet over medium high heat.  Do not use any oil or cooking spray.   Leave the pan dry.  Cook each tortilla on each side about 20 seconds or until brown spots begin to appear.  Over cooking will make them crispy so err on the side of under-cooking.

Store under a clean kitchen towel as you cook all 12 tortillas.  

These can be stored at room temperature in a zip-lock bag on your counter for several days.  Rewarm in the oven wrapped in foil or between damp paper towels in the microwave.