While partaking in my weekly offering with Bountiful Baskets I have recently been receiving a lot of kale in my baskets. I will fully admit I am a novice as to what kale is, was, and how it would have any addition to our dinner table and or menu for meals. But I did find that kale is very high in essential nutrients such as iron, calcium, beta kerotene, and the list goes on. I found some wonderful recipes to add this green leafy gem to stir fry, but I am not a fan of wilty greens. Although spinach is wonderful if steamed properly, I could not quite wrap my noggin around biting down this cabbage cousin. However, no recipes really jumped out at me. So while perusing the dry goods aisle at Whole Foods today I was hit with a stroke of genius, call it an epiphany, of how to serve up kale where everyone in my household would eat it and love this leafy green. Here is an easy kale recipe that is sure to be a hit and great addition to your diet.
The prep for this snack is more than easy and takes very little time, all you need is patience to pat dry your kale after a good rinsing. I had to rinse mine thoroughly, since it was USDA Certified Organic, so I was greeted with a caterpillar who had made a home in the fold of the leafy green vegetable. So be sure to rinse thoroughly and dry thoroughly or your kale will not turn out the way it should intend.
- 2T extra virgin olive oil
- 1 1/2 tsp salt
- 1 tsp Herbes de Provence (optional, for a bit of flair)
Basting brush, cookie sheet, preheated oven to 375 degrees
Take your leaves of kale and slice the leaves from the stalk and then cut into chip size pieces. I sliced all mine jaggedly off the stem/stalk of the leaves so I had silver dollar size pieces. Do this only after you have rinsed well and patted your leaves dry and they must be completely dry or you will have steamed kale instead.
Using your basting brush, baste on the salt and EVOO mixture and place on cookie sheet, dash lightly with salt. Do this until all the pieces are lightly coated and then place the entire cookie sheet in the oven. Cook for 10-15 minutes and checking at the 8 minute mark as to not burn your kale. Remove from oven and serve. Great with dinner, as an anytime snack, or to add that extra something to your meal and table.
I’ve been wanting to try kale for a while. I’ve only had it before in a version of minestrone soup. I know of it’s health benefits so I’ve been wanting to try it for a while – now I know how! Thanks, Karie!!!
Oh wow, how cool is that! We used to get a LOT of greens (including Kale) in our bi-weekly co-op boxes and we, too, had no idea what to do with it.
Although, unlike you, I enjoy wilted greens, but then again, I’m just a very odd individual. Lol
I’m definitely going to have to try this recipe when I get the chance. Thanks for sharing! 🙂
The kale turned out wicked good though as a crunchy snack….we loved it!
This really brings back memories. My mom used to make kale all the time. I’ve never made it since I’ve been married. Your recipe sounds nice and easy and I like easy. I may have to give this a try. Thanks for sharing 🙂