Oh, Kale Yeah!

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Kale. This nutrient-rich superfood of 2014 has been calling my name for months from the produce bins at Wegmans. Love eating it (especially in those addicting salads from Newbury Street). But prepping it? Please. No time for that.

I don’t know what changed inside of my heart, but I finally bit the bullet this past weekend and bought a bunch of the curly-leafed suckers. I washed, chopped and prepped. And it really was not as painstaking as expected. I made kale chips. And I’m hooked.

Learn a little more about this crazy-healthy superfood and how to make your own kale chips at home.

The Deets
Peak season: Winter
1 cup:
Approx. 36 calories
90 mg fiber
Good source of vitamins A and C, Calcium and Phytontrietients that help fight cancer.

The Prep
Pick stalks with firm, dark green leaves. Refrigerate in loose plastic wrap and rinse in cold water when ready to prepare. Chop off stems, remove leaves from rib (stem going down the center of the bunch) and tear or cut leaves into pieces.

The Dish
After prepping your kale, place in a large bowl and drizzle with olive oil to coat. (I’m an eyeballer, but 2-3 tbsp. should do the trick.) Sprinkle with salt & pepper. I did 4-5 twists each from my pink Himalayan salt grinder (Oooh, that sounds so fancy!) Same from the pepper mill. Throw generous scoopfuls onto an ungreased baking sheet and cook for approx. 15-20 minutes at 325°F. Bake in two separate batches. (Giving the kale some room to breathe on the pan helps it crisp up.) 

Store in an airtight container for up to five days.

 


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