Kale is really rich in beta carotene, calcium, lutein, Vitamin K and Vitamin C.
Wishing all my American brethren a Happy Thanksgiving. Enjoy.
Recipe: Crispy Kale.
Prep Time: 10 minutes
Cooking Time: 10 minutes
1 Head of Kale
1 Tablespoon Good Olive Oil
Sparing use of some nice seasoning salt. (I like stuff from The Spice and Tea Exchange)
Pre-heat your oven to 350 F, and line TWO cookie sheets with parchment paper.
Tear leaves from stems of the kae into large bite sized pieces. (they will shrink, so keep them on the larger size). I find the easiest way to do this is break the "branch" at the base of the stem, then tear the leaves from each side of the stem. Thinner stems are fine to leave intact. The thicker portion tastes a bit to gnarly.
Throw all the leaves into a large bowl, wash and pat completely dry.
Once the leaves are dry, pour the oil over, and massage it completely over every inch of the leaves. This will ensure even crispiness and maximum enjoyment.
Lay the kale leaves onto the cookie sheets, and try not to overlap, so that all the kale will crisp up.
Sprinkle your seasoning (can sub in whatever you like, but I like the simpleness of just good salt).
Bake for about 10 minutes, rotating pans halfway through.
NB. From about 8 minutes onward, watch them closely, looking for the edges to just get brown. The difference between glorious crispness, and awful burnt bitter kale is not far!
Let me know whether kale is a favorite of yours, and how else you prepare and enjoy it!