This time of year, most are blogging about holiday desserts. Sadly for Hubby and I, ’tis the season of no butter and sugar — doctor’s orders. So for the next few months, any recipe featured here will be as healthy as can be, and hopefully as delicious!
The benefits of kale is endless, from lowering cholesterol, controlling diabetes, to fighting certain cancers. Loaded with vitamins and antioxidants, I will definitely be growing more of this super food. After watching Dr. Terry Wahl’s amazing talk on TEDx, we are trying to eat as much nutrient rich foods as possible.
This is so simple that a written recipe is not needed. Take a bunch of kale, any variety you wish. Rinse and trim the tough centre stems from each leaf. Don’t bother with the smaller tender ones. Cut into 2 inch pieces and throw it in a salad spinner to remove most of the water.
Pour into a large salad bowl and drizzle some olive oil (as much or little as you like), and season lightly with sea salt. Toss thoroughly and spread loosely on a parchment lined cookie sheet.
Bake at 350•F for about 10-20 minutes. Baking time will vary, depending on how much you’ve got loaded on your tray. Try not to overcrowd. You will need to check in and flip and rearrange any that are browning too quickly.
Try not to let it get too brown or it will taste bitter, unless of course you like it that way.
Here’s my official taste testers…
Her face betrays her…but at least she tried it!
While the other three ate it up, I could tell she wanted to gag.
Served with turkey burgers infused with more kale, these burgers were given four thumbs up.
The trimmed off pieces were saved for the animals. Nothing goes to waste. Some went to feed the worms in the vermicomposter…
some went to feed Piper our rex rabbit (yes, the monk gave her back after she chewed his phone line)…
and how can I say no to Henry when he gets all desperate and foamy?
…and some went to Betty. She’s turned into a grazer since the pig came along.
The two are really starting to get along. They play together, eat together, but still won’t sleep together.
The girls also enjoy their kale. Everybody’s happy.
It’s crispy (I like it slightly underdone with a bit of chew left in it), and reminds me of seaweed. Great snack instead of chips or as a garnish for soup or salad. I leave a big bowlful on the counter to continually pick at when I’m in the kitchen. You can also season with vinegar, parmesan cheese, miso or fresh herbs. Just give it a toss and bake (but no butter or sugar).