Wednesday, January 23, 2013

Eat More Kale!

In my neighborhood, I am know as the Kale lady (well, that and the crazy chicken lady, but that's not important here) mostly because I have a sticker on the back of my car that says "Eat More Kale". I won't get into the story behind it, as it is somewhat political and we don't do politics here on 3CB, but Google is your friend. The other reason behind eating more kale is simply that kale rocks. It's a green superfood that contains awesome antioxidants, more than 100% of your RDA of Vitamins A, C and K, Lutein which helps keep eyes and vision healthy and it also contains a decent amount of fiber.

The downside of raw kale is that it can be hard to get down if you aren't a greens eater. I tend to chop if finely and throw it in salads and soups. But getting your kids to eat it? That's where these babies come in.


Kale chips are getting quite popular again and with very good reason. They are super tasty and once you get your kiddo past the green, very vegetable like appearance, they will scarf them down. Reluctant husbands also find these tolerable. :) Here's the basic recipe: 

Kale Chips
1 bunch Kale (any type, but we grown our own organic kale here and harvest the leaves young.)
1 Tbsp. olive oil
pinch kosher salt and coarse ground pepper

1. Preheat oven to 300 degrees. 
2. Wash kale, pat dry or use a salad spinner to get the water out and cut kale into chip size pieces (remember, they will shrink in baking). 
3. Put all your ingredients in a bowl and toss (I have also seen people use zip baggies and toss the ingredients in that, but we don't like throwing those away). 
4. Lay the kale flat on a baking sheet (lightly spray or use a silpat) and bake for 30 minutes or until crisp. 
5. Harvest or buy more kale, 'cause these don't last long! 



Variations on perfection: 
- Sprinkle 2 Tbsp. Parmesan or Asiago cheese over the chips before baking.
- Add 2 Tbsp soy sauce and 1.5 Tbsp sesame seeds
- Add the juice of one lime, 1 tsp lime zest and 2 tsp chili powder
- Add 3 Tbsp balsamic vinegar, 1 tsp dijon mustard and 2 tsp. Herbs de Provence
- Add 3 cloves finely chopped garlic and 3 Tbsp garlic salt
- Add 1/4 cup sherry vinegar and 2 tsp fine salt

I hope you love these as much as we do! 

Yours in kale, 
~Lizzie

2 comments:

  1. I love making these! Of course I tend to eat them in one sitting too.

    My friend makes them in her dehydrator instead of the oven and says they turn out just as good.

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    Replies
    1. Yes, they are quite addictive!

      I used to own a dehydrator (back in my raw vegan days) but I got rid of it for lack of counter space...I was wondering how well these would do in a dehydrator. Thanks!

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