Among my errands on this oppressive day was my weekly stop at Stone Gardens Farms in Shelton, to pick up my weekly share of fresh farm produce, which I share with a friend. It seems every week’s crop includes kale. She doesn’t like it, so I get a double portion. Truth be told, I don’t like it steamed either. It has to be “hidden” in a soup for me to get it down. I know how nutritious it is however, so I was determined to find a way to ingest the stuff.
Owing to the wonder of the internet, recipes abounded. The one that appealed to me was kale chips. I made a batch. Mmmm, delicious! Two more batches immediately followed, since I ate the whole first tray myself. So, here is the recipe. Try it. It really is good!
Wash and dry the leaves thoroughly. Remove the center stems. Tear leaves into large chip size pieces (they shrink a little). Toss in a large bowl with olive oil, grated parmesan cheese and a little salt, unless you must limit sodium. You can add garlic powder too if desired. Coat well, spread in a single layer on a baking sheet. Cook for roughly 10 minutes on 400 degrees, but watch it so it doesn’t totally dry up to ash! Yum. Enjoy.