SPOONING on Valentine’s Day! Popcorn with Kale Chips

Executive Director of PhillyGayCalendar

This year, despite a boyfriend-less Valentine’s Day, I’m actually looking forward to February 14th. Three words: House of Cards. Netflix’s brilliant marketing strategy has ensured that couples and single folk alike will be binge watching Robin Wright-fierceness in the comfort of their homes. In that spirit, here are two homemade popcorn recipes to complete your TV (laptop?) watching experience. 

Growing up, every Sunday night my family and I would  religiously watch Road to Avonlea (basically, the 90’s version of Downton Abbey), and my mom would make a batch of homemade caramel corn. We were impatient kids and could never wait for the syrup to cool, consequently burning the tips of our fingers in the processes. It’s one of those very strong sense memories that evokes happy childhood memories.

Fast forward twenty years and I really shouldn’t be eating caramel corn on a weekly basis. Popcorn (especially when air popped) is a fairly healthy snack and the varieties are endless. Use the following toppings for about 6 cups of plain popped corn (2/3 cups un-popped corn)

Popcorn with Kale Chips


6 cups plain popped corn

½ bunch of kale (about 6-8 leaves), stems removed

3 tablespoons olive oil

1 teaspoon balsamic vinegar

1 clove of garlic, minced

Salt and pepper to taste


Preheat oven to 350*. 

In a large bowl, combine kale, 2 teaspoons olive oil, and a little salt and pepper. On a baking sheet, arrange leaves evenly as one layer and cook for 10-12 minutes, until crispy (I prefer mine a little burnt). Remove from oven and cool for a few minutes.

As the kale cools, combine the remaining olive oil, balsamic vinegar, garlic, salt and pepper in a small mixing bowl and then pour over the popcorn. Add the kale, breaking by hand the now-dried chips into small fragments. Mix popcorn, kale, and oil mixture  with a spatula until everything is evenly distributed.

Sweet Sriracha Popcorn

6 cups plain popped corn

1 tablespoon sriracha sauce

2 tablespoons butter, melted

1 teaspoon honey

In a small mixing bowl, use a fork and whisk to combine the butter, sriracha, and honey. Pour over the popcorn and mix with a spatula until everything is evenly distributed. 

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