My family and I decided to participate in a CSA this year (community supported agriculture). I located a vegan, organic farm that had an open slot and a weekly pick up location near my home through Local Harvest. Admittedly, I have never been a big fan of veggies. In fact, I'm still not. I struggle all the time to get in an adequate amount per day and I'm pretty sure I fall short. I figured joining would open me (actually, my whole family) up to new and excited possibilities and recipes.
One of this week's exciting possibilities? Drum roll please...Kale. Oh. Music dies abruptly. It just doesn't look appetizing. There is NO way my kids are eating this one! So not being one to just throw food in the garbage (unless it's celery - blech), off I went to my bestest recipe-findin' bud, Google. I found several recipes promising that I can turn this floppy green leaf into something that tastes like a potato chip. Yeah right! But, what do we have to lose. The recipe was easy enough and I had all the ingredients in the house (kale, olive oil, salt). Let's have at it!
First, wash the kale and spin dry really well.
Heat oven to 350. Toss kale in just enough olive oil to coat the leaves but not soak them. Spread the leaves on a baking sheet and put into the oven. Cook about 10 minutes or until the leaves become bright green and crisp. Since mine were just harvested, they are a darker green than the grocery store/bagged variety, and a little larger.
Once out of the oven, sprinkle with a bit of sea salt. The key here is to salt them AFTER baking, otherwise you get a mushy mess as the salt will draw moisture out of the kale during the baking process. And that's it. Kale chips. Viola:
And guess what? They taste like potato chips!! Even the kids ate them. Well, it cost me a buck a kid, but they ate them (I'm definitely not against bribes when it comes to getting healthy items into my kids). Now if only someone would pay me to eat my veggies!