So that little garden we planted a couple of months ago has been fruitful. I have more lettuce than I know what to do with, the strawberries are growing like weeds, and the Dinosaur kale that I was worried we were planting too late is ready to harvest! Kale is one of those vegetables that can be a real turn-off for kids. Kale is green and leafy, and not so sweet, but it's oh-so-good for you, with a ton of vitamin C and vitamin K, and a decent dose of calcium. Since Jasper can't get his calcium from dairy products, I try to make sure he eats plenty of these dark green leafy vegetables. There are a few ways to make kale chips, and I've tried them all. Here's my success recipe, which involves baking kale tossed in olive oil at a lower temperature to dehydrate it, without scorching the leaves. This makes for a nutty, crispy snack, and with a little sea salt (or truffle salt if you live in my house) the kids not only eat it, they like it! For a more grown-up version, toss with a little hot chili oil, or lemon juice before baking.
1 bunch Dino/Tuscan Kale
2 tbsp olive oil
Preheat oven to 325 degrees
Rinse and dry the kale. It's crucial that it be completely dry or you will steam your kale. Lay it shiny side down and use a pairing knife to remove the stem, then slice into thirds. Toss the kale with olive oil and lay on a sheet pan, taking care not to overlap the leaves too much. Bake for 20 minutes. Remove from the baking sheet and let cool on a rack to keep the crisp. Sprinkle with salt and serve.