Tuesday, March 10, 2009

Food Bits - Let Them Eat Kale

My friend Chris is the Queen of Kale. Not convinced of the power of Chris’s favorite green, leafy vegetable? Start slow with some Kale chips.

Roasted Kale with Sea Salt

-4 cups firmly-packed kale

-1 Tbsp. extra virgin olive oil

-1 tsp. good-quality sea salt, such as Maldon or Cyprus Flake

Preheat oven to 375 degrees F. Wash and trim the kale: Peel off the tough stems by folding the kale leaves in half like a book and stripping the stems off. Toss with extra virgin olive oil. Roast for five minutes. Turn kale over. Roast another 7 to 10 minutes until kale turns brown and becomes paper thin and brittle. Remove from oven and sprinkle with sea salt. Serve immediately.

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