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Healthy snack: roasted kale (really!)

My CSA puts out a newsletter each week with recipes that incorporate some of the produce in that week's bin. One week in early summer they listed a recipe for roasted kale and claimed it's, "better than potato chips!" I hung this on the fridge and looked at it daily for several weeks before I finally worked up the gumption to actually test it out. Oh. My. God. They weren't kidding.

I have two kids. My 6.5-year old daughter is a good eater and will often try new things, while my almost 4-year old son is a bit of a challenge. Never in my wildest dreams did I think one of my kids would eat kale in any form. But guess what? Roasted kale is light and crispy and tastes like salt. I had to quickly take this photo before my daughter gobbled up THE ENTIRE PAN:

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Here's what you do:

Remove the tough veins and toss the kale with a little olive oil. Roast on a baking pan at 400 degrees for about 5 minutes. Turn it and roast for another 7-10 minutes. Sprinkle with sea or kosher salt.

What you need to do is watch these little suckers as they roast, because the minute they start turning brown they get a certain burnt-kale taste that doesn't quite measure up to potato chip standards. I ate the brown ones. Go for the green. I think you could store these in a sealed container for 2-3 days.

Even if your kids don't like it, you will. Moms need a healthy snack, too!

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