Foodie Fridays - Kale Chips

While kale is not at the top of everyone's fave list, I admit to a weird affinity for it. I can eat a serving-size bowl  of the stuff in one sitting... steamed, with just a little oil and gomashio.. yum! (Okay, so now you know that about me!)

 Kale is a hearty leafy green... tender enough when grown in the cooler climates to actually prepare as a raw dish, while more tough in the south, where it has to be cooked to death to be edible. (But, hey, Mom, I really like it that way, too!)

Dark leafy greens, such as kale, are a great source of calcium.. the calcium being more easily absorbed than from dairy products... as well as iron and folic acid.

The recipe given here is one way I would not have thought to prepare kale, but I did try it, and found it to be quite yummy! Quick and easy to prepare... try it out on the kids!

Kale Chips

  1-2 bunches of kale, olive oil

• Preheat oven to 425 degrees
• Remove kale from stalk, leaving the greens in large pieces
• Place a little olive oil in a bowl, dip your fingers and rub a very light coat of oil over the kale. Lay out on a baking sheet and bake for 5 minutes or until it starts to turn a bit brown. Keep an eye on the kale, it can burn quickly. Turn the kale over and bake with the other side up. Remove and serve.

* Try different kinds of kale or collard greens. You can sprinkle a little sea salt or spice, such as curry
   or cumin, after rubbing on olive oil for added flavor. *

Ok. Now I'm hungry!

Brought to you by "Cooking for Real" with Denise and Yvonne.. Cooking and nutrition classes for all ages