Walking Could Add 11 Years to Your Life, Study Christina Tosi to turn kale into something indulgent. The head of Momofuku Milk Bar, the bakery for New York City’s foodie heaven Momofuku restaurants, Tosi has made a name for herself through the strange but delicious—and decadent—combination. The Compost Cookie is pretzels, potato chips, coffee, oats, butterscotch, and chocolate chips; the Crack Pie is a gooey butter filling in a toasted oat crust. (You can order both online; shopmilkbar.com ships everywhere in the U.S.) A runner since high school, when she did track, Tosi admits to only relatively recently tweaking her diet to include items that are green and not completely sugar-based. But she still can’t resist the healthy-unhealthy dish, as in this kale snack that is best described as candy-coated kale chips.

Because of the candy coating—the Burnt Honey Butter—you do need a candy thermometer, and a watchful eye over the saucepan as the honey cooks. I looked away for what I swear was a second or two, and the honey turned from dark brown and syrupy to black and hard as rock candy. I kept my eye on the second pot! It also helps to use a nonstick saucepan—much easier to clean up afterward. The recipes are from Tosi’s latest cookbook, Milk Bar Life, Races - Places.

Burnt Honey Butter

Tosi likes to make mash-ups using burnt honey—sweet, bitter, a little savory from the added salt—not only on kale but also on focaccia, or even just straight from the mixer.

Ingredients
¼ cup honey (nothing fancy)
8 tablespoons (1 stick) unsalted butter
Nutrition - Weight Loss

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.

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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 Heres Exactly What to Eat Before a Half Marathon
2 ¼ cup honey nothing fancy
Nutrition - Weight Loss

Instructions
1. Published: Jun 29, 2015 4:34 PM EDT.
2. The Benefits of Pea Protein for Runners.
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 container at room temperature for up to a week. which came out in April.

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