(photo from smitten kitchen)
Green Veggies. Eat more green vegetables, is what I hear the little nutritionist say in my head on a regular basis. But besides the usual spinach in salad, omelettes & green smoothies, as well as a smattering of others (asparagus, broccoli, green beans, yummy lettuces) I feel like I'm pretty boring in the choice of greens that I eat. What about collard greens, or even kale? I think, as I peruse the leafy greens at the grocery store. But usually I take the familiar road, and resist the siren call of the swiss chard.
I encountered a recipe on smitten kitchen, my most-read food blog, for baked kale chips, and I was intrigued, but didn't think much of it (probably because it was posted a couple weeks after I delivered a baby!) until yesterday, when I bought some kale, intending to puree it up for said baby. Then I remembered the kale chip recipe, and whipped up a batch before I knew it. They were light. And oh so crispy. And surprisingly...tasty (despite how kale tastes raw, which isn't so delicious).
So go make some of these lovelies!
1/2 bunch kale
drizzle of olive oil
sprinkling of salt
Preheat oven to 300 degrees. Wash kale & pat dry, then remove stems and center ribs. Cut or break into chip-sized pieces, then toss with olive oil on the pan. Be sure to place the pieces in a single layer to ensure crisping. Sprinkle lightly with salt, but don't overdo it! Bake until crisp, about 20 minutes. Eat as soon as possible.