Between two of us, hubby more cares about our CSA vegetables. He picks up the veggies from the drop off place, puts them in the refrigerator, and often washes them. This past few weeks, I caught him several times was spraying kale, a curly leafy vegetables he loved, using a spray bottle I usually use for my potted basil. One time when he was in the middle of something, he suddenly panicked because he forgot to spray the kale. He didn’t want the leaves to droop.
Kale is my favorite green too. It tastes great and nutritious (and the texture of the leaves is an added bonus). Last week, we had food for dinner already but still had a bunch of kale. I knew I wouldn’t had chance to cook it since we were going out of town two days after, then I was going out of country. I looked for a snack recipe and found kale chips recipe.
The chips were easy to make. I had confident that we would have a great snack that evening. I mean, what could go wrong with kale? Well, something apparently could. I was baking three different recipes that time and was swamped with homework. When I checked the chips, they were overbaked! I set the time less that what the recipe suggested, and the kitchen timer hadn't gone off yet but the chips were overdone. I shouldn't have but put the pan baking on the lower rack. I got rid of some that were awfully brown, and enjoyed the rest.
Roasted Kale Chips 1 bunch of kale
1-2 Tbs olive oil
Remove the ribs from the kale and wash and dry the leaves using a salad spinner or paper towel. Put them in a Ziplock bag and add the olive oil. Shake the bag, squeeze and massage the leaves it until they are well coated with oil.
Arrange them on a greased baking pan. Sprinkle with salt. Bake in a preheated oven at 300F until the leaves are crispy turning the leaves halfway through, for about 20 minutes. Serve immediately.