Kale, a Superfood
or loathsome vegetable
Stuck between my teeth
Ah, kale. The darling of the farmers market. The badge of the Paleo police. The leathery, chewy, leaf that is just EVERYWHERE. That stuff is not my favorite raw. I gritted my teeth, quite literally, through a bag of mixed salad greens I had bought for my lunch last week. I swear I cut my lip on its jaggedy edge. But, braised, with some olive oil, chicken broth and garlic? That's nice. Sliced into ribbons and swirled through a garlicky, brothy soup? It becomes all silky and adds nice structure to the broth. Bake it until crisp and sprinkled with a little sea salt. Pretty darn tasty.
It just has no business mixing it up with my romaine.
Baked Kale Chips
Preheat the oven to 300
Remove the stems and tough ribs from the leaves of one bunch of lacinato kale. Wash the kale thoroughly (unless you have a thing for grit) and dry it very well.
In a large bowl toss the kale leaves with a couple tablespoons of olive oil, (you could also use avocado oil or coconut oil) make sure the leaves are evenly covered with the oil.
Lay the leaves in a single layer on a sheet pan that has been lined with parchment.
Bake the leaves for 20 minutes or until dry and crispy. Immediately after pulling them from the oven sprinkle them with some sea salt.