Prior to this year I don’t ever recall eating kale before. I even discussed it with a few of my friends, and they also weren’t sure if they had eaten it before either (have you?). I don’t know what it is about the name “kale”, but the sound of it just isn’t appealing for some reason. However, things have changed and since I am trying my best to buy and eat local foods, I decided to go out on a limb and try it!
I first discovered that kale can be substituted for (and even added to) spinach in some recipes like creamed spinach. I of course couldn’t get my daughters to even think about wanting to eat that. But (drum roll, please) when I received this super easy recipe below, courtesy of my husband’s step-mom, not only did my children like it, but they loved it and kept asking for more! I will add that when my daughter first saw this greenish looking dish, just like any 2-yr-old would, she said “I don’t like that” without even trying it. She did follow the rule of trying at least one bite though, and with surprise in her voice she said “I like the kale” and then kept eating it. And I have to agree that I was also surprised how good something with the name “kale” could turn out to be!
(a surprisingly easy and delicious veggie!)
- 4 cups kale firmly packed
- 1 tablespoon olive oil extra virgin
- 1/8 teaspoon sea salt to taste
Preheat oven to 375 degrees F.
Wash and trim the kale by ripping out the stems and ribs from the center of the leaves.
Lay them out onto a cookie sheet and sprinkle the leaves with a tablespoon of olive oil. Using your hands toss the leaves around to evenly distribute the oil then lay them out into a single layer on the sheet.
Bake for 5 minutes, then turn kale pieces over and bake for 5 – 7 minutes more until kale turns brown, paper-thin, and brittle. (They can quickly go from perfect to overdone so keep a close watch at the end!)
Remove from oven and toss with sea salt.
We recommend organic ingredients when feasible.