Rich in vitamins K, C & A, and a good source of calcium, iron, B6, potassium, protein & fiber — Kale is one of the most nutrient-dense vegetables you can eat! Tolerant to frost and cold weather, you’ll find this leafy green available much of the year. Kale leaves can be served raw in a fresh salad, baked to a crisp or softened by boiling, braising, steaming, sautéing or stir-frying. Even the tough & fibrous stems are edible when cooked in a stir-fry, soup and stock. When selecting a bunch or bag of kale, choose dark-colored leaves and avoid brown or yellow leaves. Kale will store best in your refrigerator in an open plastic bag for 3-5 days.
INGREDIENTS::
- 1 bunch kale
- 2 Tbsp olive oil
- substitute: any cooking oil
- Sea salt, for sprinkling
- Seasoning with garlic, onion, or parmesan adds great flavor too!
PROCESS:
- Preheat oven to 275℉.
- Wash and dry kale thoroughly.
- Remove ribs from kale leaves and cut or tear into 1 ½” pieces.
- Lay kale on a baking sheet and toss with olive oil and salt.
- Bake until crisp, approximately 20 minutes. Turn chips halfway through baking.
Check out Miss Casey’s pantry substitution using Broccoli!
