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Kale has become quite the celebrity in the last few years, to the point of parody, and with good reason. But I’ve liked and enjoyed it ever since I came to the States and cook it frequently. One of my favorite recipes is kale chips, which are delicious and ridiculously easy to make. I’ve always made them with curly kale, like these folks, but our CSA box arrived with Dino Kale instead, so I used that.
This lunch batch is purely kale and a tiny drizzle of olive oil, but there are many variations on that theme:
- massage the kale in lemon and avocado
- sprinkle a flavored salt
- add cajun spice
- add finely chopped garlic cloves
The important things remain constant: preheat the oven to about 350 Fahrenheit, make sure the leaves are properly massaged in oil, place them in one layer on the baking sheet, and don’t let them burn.
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