Recipe: SmittenKitchen's Deb Perelman's Pecorino and Olive Oil Popcorn with Kale Dust

4 to 5 tablespoons olive oil
1/3 cup popcorn kernels
2/3 cup finely grated Pecorino cheese
2/3 cup kale dust, from recipe below
Fine sea salt, to taste
Freshly ground black pepper, to taste

Place 3 tablespoons olive oil and 2 to 3 kernels in a 3-quart or larger pot. Turn heat to medium-high and cover with a lid. When you hear these first kernels pop, add the remaining kernels and replace the lid. Using potholders, shimmy the pot around to keep the kernels moving as they pop. When several seconds pass between pops, remove from heat. 

Transfer to a bowl and immediately toss with last 1 to 2 tablespoons olive oil, pecorino, kale dust, salt and a few grinds of black pepper. Toss until evenly coated. Taste and adjust seasonings if needed.

Yield: 8 cups

Kale Dust

1 tablespoon olive oil
1 bundle lacinato kale (a.k.a. dinosaur, tuscan or black kale), usually about 9 to 10 ounces
Sea salt

Heat oven to 300°F. Rinse and dry the kale, though no worries if you don't get every last droplet of water off. Remove and discard tough stems. Lightly brush two large baking sheets with olive oil, the thinnest coat is just fine. Arrange leaves in one layer on baking sheet, sprinkle lightly with salt, and bake for 12 to 14 minutes, until leaves are crisp. Let cool completely. In a food processor, with a mortar and pestle or even a muddler in a bowl, grind the kale chips down into a coarse powder.

Yield: 2/3 to 3/4 cup kale dust