Chips Off the Old Stalk!

In my pantry today:

  • 1 bunch kale
  • 2 tsp olive oil
  • 2 tsp sea salt

It’s not just for the salad bar at Wendy’s. Now, I’ve never cooked with kale before but the nutritional information begs to have it added to my diet. The beauty of it begs photography. It seems like a win-win for a starving artist like myself. In fact, all I could do with it yesterday was the best starting point for cooking kale — chips.

Cut the stems out and arrange bite-size pieces of the leaves on parchment paper. Drizzle with olive oil, salt, then put in a 350° oven for ten minutes. Don’t believe me? I didn’t believe it myself, but durn. In ten minutes you’ll have light, crispy stipules rife with vitamins. While I de-stemmed the entire bunch, I only cooked one sheet pan’s worth of leaves (it was a first attempt, after all). That ended up being an excellent appetizer for us last night, and there’s twice the amount left, prepped, in a tupperware bowl in the fridge. Nom!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s