Kale Kick

Ever since I was a little girl I always liked my vegetables.  My parents were always amazed that asparagus sandwiches were my favorite meal.  This love of greens led me to be a vegetarian for over 14 years.  Recently I have incorporated some meat into my diet, but I still can appreciate a good vegetarian recipe.  While I still love asparagus, lately I’ve been on a kale kick!  I use it a lot of kale in my cooking, I mean A LOT.  Kale is rich in iron, fiber, vitamin A, C, E, and K and the list goes on.  Believe me, it’s something you really want to start incorporating in your diet if you don’t eat it already!  So here’s an easy way to get a serving of kale into your day:

Baked Kale Chips

1/2 tsp sea salt
1/4 tsp smoked paprika, or regular paprika will do
1/4 tsp garlic
3 large handfuls kale, torn into shreds (be sure to remove the spines of the kale leaf, they are very bitter)
1 to 2 tbl extra-virgin olive oil

Preheat the oven to 350°. Line a baking sheet with aluminum foil. Combine the salt, smoked paprika, and garlic in a small bowl.
Wash the kale by rinsing the leaves, then put them in a salad spinner and spin.  After it comes out, dry it even more with paper towels.

Put the kale leaves in a large bowl. Drizzle over 1 tablespoon of the olive oil. Massage the oil into the leaves to soften them. You may need a little more oil, use your discretion.

Arrange the kale chips onto the sheet put in oven. Bake until the leaves are crisp to the touch but still a dark green. (When they turn brown, they turn bitter.) Check at the 12-minute mark, to be sure.
Remove them from the oven. Sprinkle with the garlic smoked paprika salt.
Let them cool a bit. Eat.
Recipe via Gluten Free Girl.

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