In my book, kale is a superstar. It’s easy to grow, hardy and PACKED with nutrients — the British government even encouraged its citizens to grow kale during World War II to compensate for nutrients they might have lacked due to rationing!
I used to feel at a loss as to how to use this amazing veggie until a friend taught me the following recipe. Now kale chips are one of my favorite snack foods — and a great conversation starter at potlucks.
1 bunch flat-leafed kale
2 tbsp. good-quality olive oil
freshly cracked black pepper
2 oz. Parmesan cheese (or to taste), grated
1. Preheat the oven to 375 degrees.
2. De-stem the kale and rip it into bite-sized chunks. Wash and thoroughly dry the kale, either using a salad spinner or blotting it with a towel.
3. Put kale into a large bowl and toss with the olive oil.
4. Line a baking sheet with parchment paper and evenly spread out the kale. Top with salt, pepper and Parmesan cheese.
5. Bake until the edges turn brown, about 10 minutes.