Kale. It is without a doubt the green of the moment. You can’t swing a vegan around Whole Foods without hitting a kale display. Seriously, google “kale recipe” and you’ll be astonished at the array that comes up; soups, salads, smoothies, baked, broiled and braised. And why all this leafy green glorification? Well, because kale is a super food of course!
Kale is a fantastic source of calcium. It actually contains more calcium per calorie than milk and its more readily absorbed by the body than dairy. Kale is loaded with vitamins A, C & K, folic acid, vitamin B6, lutein, and potassium. All of which play a key role in reducing the risk of cancer and heart disease, lowering cholesterol and keeping your body in tip-top shape. Kale has natural anti-inflammatory properties, it contains omega-3 and omega-6 fatty acids, one serving contains 5% of your daily fiber requirement and it’s high in both iron and protein. Quite the laundry list don’t ya think?
I happen to love all leafy greens, including kale, and I eat them nearly every day. My family on the other hand draws the acceptable vegetable line at greens. My husband will sigh and grimace a bit but usually ends up eating whatever I make, but not my kids. No kale, no spinach, no collard greens. No way. No how. Not ever. And then along came kale chips…
If you haven’t had kale chips before then let me try to describe them for you. They’re crispy bite size bits of kale that are a little bit salty, a little bit oily, oddly delicious and totally weird at the same time. They’re absolutely addicting and before you can decide if you really like them or not, the batch will be gone! The first time I made kale chips my 8-year-old devoured three-quarters of the batch and immediately requested that I make more. “You want more what…kale?!? You got it kid!”
Kale chips…the key to longevity (or at least healthy snacking)!
You can make these simply with just salt and olive oil, or get crazy with garlic, curry, and chili powder or any other spices that float your boat.
Small bunch curly kale
2 tbsp. olive oil
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. smoked paprika
- Preheat oven 325°F. Line a rimmed baking sheet with parchment paper and set aside.
- Rise the kale and remove leaves from tough center stem. Tear the leaves into bit size pieces, spread out on a dish towel and blot as dry as possible.
- Place the dry leaves in a large bowl. Drizzle with the oil and sprinkle with the salt and spices. One by one use your fingers to spread the oil and spices on the front and back of each leaf. Lay the oiled leaves in the prepared baking sheet in a fairly even layer. (You may need to make to work in batches.)
- Bake for 8-10 minutes, until the kale is crispy and just beginning to brown on the edges.
- Gently pry off the parchment paper and enjoy (or not).
*adapted from nytimes