Saturday, March 29, 2014

Versatility of Kale

Like I stated in my last post, I am craving fruits and vegetables with pregnancy.  One of those vegetables is kale.  I usually prepare my kale sauteed with a little olive oil, sprinkled with a little sea salt and pepper, and preferably with minced garlic (if available in the fridge)...



I love placing kale over double-cut lamb chops and creamy mashed potatoes...
http://www.drgoodfood.com/2013/06/my-love-of-lamb.html



I really enjoyed the bitterness when I prepared my pork belly and creamy polenta...



Kale was a delicious addition to the chicken thighs and potatoes...
http://www.drgoodfood.com/2013/03/im-still-seeing-red.html



I also love kale for breakfast/dinner, as evidenced by my chorizo and potato hash...

http://www.drgoodfood.com/2013/05/breakfast-and-dinner.html



...and of course, simply sauteed with lightly fried shrimp and creamy mashed potatoes...



One particular day, I wanted to make a quick snack to munch on throughout the day.  There was a sale at Whole Foods Market for kale, 2 bushels for $5.  I used one of the bushels for my meal above, but I decided to make some kale chips with the second...



First, I roughly chopped the kale and gave them a good washing...



I placed each piece of kale on a paper towel to dry off...



After giving them time to dry off, each piece was placed on a baking sheet lined with foil paper. I gently coated each piece with some extra virgin olive oil and lightly sprinkled some sea salt.  I placed them in the oven at 275 degrees for approximately 15 minutes.  I couldn't help but stare at the oven, and I do believe that I grabbed one without letting it cool first lol.  Don't be like me, and let them cool off.  It's addictive because it is so quick and easy...I didn't have any remaining for Dr. Man when he returned home!



Enjoy!