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.

 

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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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