Edible Kale

20140429_113751It’s good for me.  That’s why I eat kale.  Because this low-calorie cabbage-relative is jam packed with Vitamins A, C, and K (not to mention other outstanding cruciferous qualities), I wanted to find an irresistible way to prepare it.  I’m not a fan of slimy green food, so when I saw a friend post  on FB that she “ate kale and didn’t die,” I took notice.  I read recipes, tried variations, and came up with a dependable recipe for baked kale that is, well, irresistible!  There is one problem with this recipe:  you’ll think you are making so much that you’ll never finish it, but you’ll wish you made more.  Btw, a large bunch of kale costs less than $1.50.  A large plastic container (12 oz. -ish) of prepared crispy kale can cost over $6.00.  Make your own!

Edible Kale

Ingredients:  Kale, Olive Oil, Sea Salt, Lemon, a pair of kitchen scissors

Preheat your oven to 350 degrees while you prepare the kale.  With a pair of scissors cut the thick stem out of the leaf.  Place the trimmed leaves on a cookie sheet (or oven-safe ceramic platter).  When the cookie sheet is full of trimmed leaves, sprinkle olive oil lightly over all the leaves.  Don’t over coat the leaves. Squeeze the juice of a lemon over all the leaves according to your taste.  Sprinkle sea salt over all the leaves.

Bake at 350 degrees for 8 minutes.  Take out the sheet and turn the leaves over with a fork. You may add a minimal amount of lemon and salt, as you prefer.  Bake again for 8 to 10 minutes.  The best baked kale (in my opinion) is dried to a paper light crispiness.  It melts in your mouth.  For best results, cut the kale leaves uniformly.



One thought on “Edible Kale

  1. We love ‘kale chips’ cooked this way! even my almost 5 yo and 18mo grandchildren snarf them down! I haven’t tried them with lemon juice. What a great idea. Thanks, Krisan!

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