After a short hiatus, it’s recipe time!! Have you had kale recently? I’d honestly never really heard of it until the Taminator (omg, that’s the best nickname, I hope I’m the first one to think of it, Tami) brought it over for Girl’s Night. This is, of course, Tami from Everyday Bites, mentioned also previously in the delicious Pesto Pita Pizza post.
So, kale! It’s sort of a fancy lettuce-type food that’s a bit tough and frilly. It seems to be uber “in style” now, like bacon and macaroons. See below photo of Boyfriend with Kale.
Kale, when toasted lightly in the oven, turns a bit softer and (if you do it right) gets a bit crunchy. And then eating it is like nibbling a fun crunchy snack instead of being forced to consume vegetables because they’re good for you. Actually, I love vegetables, so I never have to be forced. But still, this is a great way to eat kale.
- Olive Oil
- Pepper if you like pepper
- Heat oven to broil. Or 350. Or 375. Just turn the dang oven on, this isn’t rocket science.
- Rip the kale up into bite sized pieces and put in a strainer.
- Wash kale.
- DRY kale. This is important and keeps it from being soggy. Use a spinner or paper towels or whatever you’ve got.
- Put kale in a big old bowl and sprinkle with olive oil, salt, pepper and whatever other spice you think might be yummy. Don’t over oil, or, again, you risk soggyness.
- Spread kale evenly on a baking pan or baking sheet.
- Put kale in the oven for, like, 5 minutes. Watch them closely because they will start burning quickly. You want them crispy and browned on some of the edges, but not completely on fire. If you take them out too soon, they’re fine but they are a bit tougher and not as crunchy. I know because I’ve erred on both sides.
Healthy, simple, delicious! Yum! For another take on kale chips, see the Runner’s Delight version!