And if you don't love, adore, and just downright worship kale, you might be deeply misguided. I know, I know, it's bitter, it's weird, it's green...but it's so delicious, not to mention good for you. Kale is packed with beta carotene, vitamins K and C, lutein, zeaxanthin, and calcium. And if that wasn't enough, it also contains sulforaphane, a chemical with anti-cancer properties.
Crispy kale has been around for a while and I don't tire of it. It's easy to make and serves well as an appetizer, decorative side dish, or garnish. It's also available in grocery stores, but why would pay for something so simple to make at home (and for a fraction of the cost)?
My parents were having a dinner party last night (to which we were not invited I might add) and Eric made two glassfuls of crispy, salty kale as a pass-around appetizer. This is all you need:
A bunch of Lacinato kale (about 20 leaves)
Preheat oven to 250 degrees
1. Wash kale, dry, and take out the middle stem (it's really tough)
2. Place in mixing bowl and toss with olive oil, salt, and pepper
3. Lay flat on cookie sheets
4. Place in oven for 30 minutes
5. Cool on racks
6. Place vertically in tall glasses
7. Serve and enjoy!
|Crispy kale out of the oven, cooling|
|Crispy kale, elegantly placed in tall glasses, drops of olive oil gathering at the bottom|
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