Maybe you have heard of kale as one of the most trendy food to eat right now, and for a reason: this leafy green comes packed with nutrients that gives it many health benefits such as cancer-fighting and cholesterol-lowering.
If you avoid processed/packaged products, Kale is pretty inexpensive to buy fresh. But it is also easy to grow at home and grows all year long.
Or if you live in the North Troy neighborhood, you can stop by The Sanctuary’s Collard City Growers community garden and give us a hand, and we’ll be happy to give you some, along with other delicious veggies we’ve grown.
Right now, the garden is overflowing with different types of kale so yesterday we went to pick some up to make kale chips. We find that it is the best way to introduce this deliciously healthy greens to people who have never tried it.
On some of the kale leaves, we noticed little bugs. We quickly found out that they are aphids. They are totally harmless to us and just need to be rinsed off. They just like healthy food!!! Phew, our kale harvest was safe!
After carefully rinsing the kale branches, we tore the leaves off the stalks into small pieces and dried them in a salad spinner.
For this recipe, it is really important to dry the leaves very well, or the chips will get soggy rather then crisp. If you do not have a salad spinner, pat them with a clean towel and let them air dry.
Once they were dry, we put them in a bowl and massaged in some olive oil and salt. Don’t us too much olive oil or, again, they will get soggy rather then crispy.
We laid them on a baking sheet covered with aluminum foil to make sure it doesn’t stick. It is important not to overcrowd the sheet, so we made sure that they are spread in a single layer.
We baked them in the oven at 300F for about 10-15 minutes. Our very first batch burned so we watched the rest of the chips closely.
Then we let them cool until we could we could devour them. They didn’t last long! Emani, who is a self-proclaimed vegetable hater, even came back to it several times.
A bunch of kale
1 tablespoon olive oil
1 pinch of salt or more to taste
Preheat the oven at 300F.
Wash the kale, rip the leaves from the central stalk and into about 1 inch pieces. In a bowl, massage the kales with the olive oil and salt, using you hands.
Place on a baking sheet and put in the oven for about 15 minutes or until the kale becomes brown and crispy, turning the baking sheet mid-way through.
Let cool on the baking sheet for a few minutes before eating.