Monthly Archives: August 2012

Crispy Kale

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Ingredients:
Kale, olive oil, salt

Directions:
1. Preheat oven to 325 degrees
2. Cut a fresh bunch of kale from your garden or pick a bunch up at the store
3. Cut out the tough stems and cut the kale into large pieces (they will shrink when baked)
4. Dry the cut leaves with a paper towel or use a salad spinner (wet leaves will not allow the kale to bake)
5. After the kale is dry coat it with some good quality olive oil (I recommend checking out http://fioreoliveoils.com/site/) and place it on a cookie sheet
6. Bake the kale in the oven for 15 minutes, check after 10 minutes (cooking times vary based on the amount of olive oil used and oven variations)
7. After the kale is baked add salt (do not add the salt before baking unless you want soggy kale)

Notes:
Experiment with adding different ingredients after the kale is baked: like lemon, parmesan cheese, and balsamic vinegar.

Kale is easy to grow. It has grown better than any other plant in our garden this year even with the very dry conditions. We have cut leaves from ours four to five times and it is still growing strong. It is a renewable and sustainable resource that is packed with flavor and nutrition making it one of the most healthiest vegetables.

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