http://www.runnersworld.com/the-ravenous-runner/recipe-burnt-honey-butter-kale-with-sesame-seeds?cid=NL_Nutrition_-_07092015_RavenousRunnerANewWaytoEatKale

Burnt-Honey-Butter Kale With Sesame Seeds

 

 

Ingredients
¼ cup honey (nothing fancy)
8 tablespoons (1 stick) unsalted butter
½ teaspoon kosher salt
Instructions
1. Heat the honey in a medium saucepan over medium heat until a candy thermometer registers 325°F, about 10 minutes. Make sure you use a decent-sized pan, because it will quadruple in volume while cooking—er, burning! The honey should go bubbly and deep brown like no place you’ve ever taken a pot of honey before. Please be careful, because hot honey can burn the living daylights out of you. And when you’re checking the temperature of the honey, make sure the thermometer isn’t touching the bottom of the pan, or you will get an inaccurately high reading.
2. Remove from the heat, add the butter and salt, and stir until the butter is completely melted. Cool completely, at room temperature or in the refrigerator, so the butter firms up.
3. Transfer the butter to the bowl of a stand mixer fitted with the paddle attachment and whip on high speed until it is lightened in color and completely smooth, with no chunks. Scrape down the sides of the bowl, crank the mixer back up to high speed, and whip for another 45 seconds, or until the butter is super-fluffy and light brown. Store in the refrigerator until ready to use or for up to one month. Makes about ¾ cup.

Burnt-Honey-Butter Kale With Sesame Seeds

Tosi says that if you like crispy kale, or honey butter, or toasted sesame seeds, or all three, you will love this as your new healthy-unhealthy snack!
Ingredients
1 bunch (about ¾ pound) kale
2 ½ tablespoons Burnt-Honey Butter, melted and cooled slightly
2 teaspoons white sesame seeds
½ teaspoon kosher salt
Instructions
1. Heat the oven to 200°F.
2. Remove and discard the stems from the kale. Slice the greens into 1-inch-wide strips.
3. Toss the kale with the melted honey butter, sesame seeds, and salt in a large bowl until evenly coated with the butter.
4. Spread the kale out on a baking sheet and bake for about 40 minutes, until it is fully dehydrated and crisp, like a paper-thin chip. Cool completely.
5. Store in an airtight