Kale is a veggie that's coming into it's own these days, a hot item in trendy restos and widely featured in foodie blogs. In fact, I think the foodie police will revoke your cultured taste buds if you don't have a go-to kale recipe. Kale rightly earns its praise by being highly nutritious, easy to cook, and supremely delicious. It stores well in the fridge and complements a wide variety of meals - I can find a way to add it to pretty much anything I'm making for dinner. This recipe is a super simple and very kid-friendly snack or side dish. I'll often add it on to a meal if it happens to have veggies the kids aren't into so I know at least they'll stuff their little faces with crispy kale chips.
- handful of kale, stems removed and roughly chopped
- olive oil
1. Use a paring knife to remove stems and slice into "chip-sized" pieces. This year we've grown black kale (left) and red Russian kale (right) and the latter's stems can be steamed until tender and eaten.
2. Spread kale pieces out on a cookie sheet, drizzle with olive oil and salt to taste.
3. Bake at 300F for about 10 minutes or until kale is crispy. Check it often as the time between "crispy" and "burnt" is vanishingly small.
4. Remove to a plate and let cool. Enjoy!