Yesterday we were gifted a lovely, sunny day with temps reaching the mid 80′s. Today it’s raining and slowly the temperature is falling back into the 50′s. Oh well, it was nice while it lasted; Mother Nature is such a tease!
Wanting to take advantage of the nice weather I decided to harvest some of my overwintered Russian Red Kale. I love kale and I think more people would too, if they just knew what to do with it! In addition to being served as a side or added to soup, you can also make chips with it. Yes, you read that right! Light, crispy, good-for-you chips. This happens to be my FAVORITE way to eat this tasty cruciferous veggie and I’m willing to bet it will be yours too!
1 bunch kale, de-stemmed and torn into bite-sized pieces (any variety will do)
2 Tbsp Olive Oil, I used some of my rosemary infused oil
Pepper, I used the peppercorn medley currently in my pepper mill.
Wash kale, gently pat dry, and tear into bite sized pieces. Toss with olive oil, salt and pepper. Place on a cookie sheet and bake (in a preheated 350°F oven) for 15 minutes, or until crisp. Enjoy!