We got a beautiful bunch of kale in out CSA box last week. But I’ve never cooked with kale, and to tell you the truth, I find trying new dark leafy greens a little bit intimidating. That’s part of the beauty of the CSA box, because it forces me to try new fruits and vegetables that I would never buy on my own. I’d seen several recipes for kale chips floating around the internet lately, so I figured that would be a pretty unintimidating way to introduce kale into our diet. These were super easy, and came out light as air. They just sort of crumble and disintegrate in your mouth, and they’ve got a very mild vegetable taste.
Kale Chips (adapted from Epicurious)
1 bunch fresh kale
1/4 – 1/2 teaspoon salt
Preheat the oven to 250 degrees.
Wash and trim the kale, removing most of the stem. Pat dry or spin in a salad spinner.
Spread the leaves in one layer on a baking sheet, or two. Drizzle with olive oil, or mist lightly if you have a spray can of olive oil. Sprinkle with salt, and toss with your hands to coat each leaf.
Bake for 30-35 minutes, until the leaves are dry and crisp.