I’m sure you all know by now that Kale, the green (or purple) leafy vegetable that is part of the cabbage family, is all the rage at the moment, and has been enjoying popularity for a while. What I remember as a garnish at salad bars can readily be found at our favorite grocery or farmers market. It’s low in calories, high in fiber and loaded with antioxidants and nutrients such as folate, magnesium, iron, and vitamin K. We eat it in salads, soups, stews, as sides and blend it in smoothies. I personally love kale and eat it often. Recently, a friend who was going to be traveling, gave me a bag so it wouldn’t go to waste while she was out of town. Add that to a bunch I had just purchased, and you have a lot of kale! Not too long ago, I experimented with kale chips and since I had so much, I decided to try them again. I discovered if you cook them at a lower temperature for a longer period of time, they crisp up better.
1 bundle or bag of kale
2 Tablespoons olive oil
Preheat oven to 225 degrees. Rinse and dry kale, removing any large stems and tear into bite size pieces.
Place in a mixing bowl, add oil, salt and toss with hands until the oil and salt are well distributed. Place on a cookie sheet lined with parchment paper and bake 15 minutes.
With a spatula gently mix the kale on the cookie sheet, and bake 5 to 10 minutes more until kale is crispy and light brown. It can burn quickly so keep an eye on it. Remove from oven and cool slightly.
If needed, add a little more salt and enjoy immediately as a snack or a side. I find that they’re best eaten right away, however you can store them in an airtight container for a day or two.
I gave you a basic recipe but if you want to play a bit, you can use different oils such as avocado or coconut oil and try different seasonings. I’ve used seasoned salt, garlic salt, chili powder and cumin, and love the flavor.
Have a great week! ~May
Lettuce raise a little Kale