Kale: want to know why it's great? Well, I did some research: It's a superfood known for its calcium, lutein, iron, and Vitamins A, C, and K. Kale has seven times the beta-carotene of broccoli and ten times more lutein. Kale is rich in Vitamin C not to mention the much needed fiber so lacking in the daily diet of processed food eating Americans. The "Icing on the Kale" are the natural occurring all important phytochemicals sulforaphane and indoles which research suggests may protect against cancer. Let's not forget the all important antioxidant Vitamin E.
Right, but how many ways can one really enjoy the rarely eaten kale? Ah, hem. I found one! Kale chips! Try them, I dare you- you will be surprised at how great they are. And your toddler or preschooler just might follow. Maybe kale will even replace your regular potato chips? Dip 'em in some hummus or salsa. And let us know how they go over!
Ingredients:
1 bunch kale
1 tablespoon olive oil (or more if needed)
1 tsp kosher salt
Directions:
- Preheat an oven to 375 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
- With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil.
- Bake until the edges brown but are not burnt, 15 to 18 minutes. Salt after baking.
I have never liked Kale but I think it is because I don't have a clue how to cook it. So, when I saw this recipe I ran out to pick up some Kale. One quick question-what is the best way to store the leftovers? Thanks!
ReplyDeleteSarah- I'm not quite sure how long they last as we've always eaten them within a few days. I always keep them in a zip-lock bag and we just eat them up- the fridge might be OK too. The tricky part about making homemade snacks like this is that because there are no preservatives, they don't last as long! Hope this helps.
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