If I had to choose something to submit for the National Mom Awards (not that there are any), I would proudly enter that my children and husband ask me for more kale when I make kale chips. They are asking for dark, leafy greens that are rich in calcium, iron & antioxidants. I thought I was dreaming. Skeptics can scoff and think these are deep fried, but that is not so. Anyways, here is the recipe. Two tips. One, the worst part about the recipe is the cleaning of the kale. They are really filled with bugs. Second, I experimented with mustard greens and it was also very good. Next time, I will try turnip greens. I do not think collards will work, they are too thick and tough (maybe next week I will post my recipe for collard greens that are eaten without complaints-no they do not ask for more).
Kale Chips
- 1-2 bunches kale, cleaned, dried, stems removed and chopped into 1-2 inch pieces
- 2 T extra virgin olive oil
- herbmare & pepper to taste ( herbmare is more delicate and not too salty for the greens)
Directions:
- Preheat oven to 350 degrees
- spray 2 cookie sheets with cooking spray
- toss kale with olive oil, herbmare & pepper
- lay out on cookie sheets evenly spread
- bake until dry and crispy, not burned-it may take 15-25 minutes depending on the oven-just watch since they can burn fast
Stay healthy & well,
Lisa
Posts
No comments:
Post a Comment