Friday, April 23, 2010
Try the GREEN Chips!
There are just some foods that are high on my "I wish I could be one of those people who loved these" list. You know, things like - Millet, Spriulina (what is that, exactly?), Soy Milk and Kale.
A few months back, I read an article in Bon Appetit Magazine that got me totally inspired to try Kale. I own a healthy foods business- I could do THIS! How bad could it be, I mean this writer made it seem like between Kale and dark chocolate, she'd pick Kale. So I tried it...her way. I sauteed it and did everything right..and it was terrible. Sour and bitter and inedible. I tried to get my kids to just try a few bites and they spit it out all over the table. And I, their mother, could hardly blame them.. so I decided I'd have to get my Vitamin K and A elsewhere.
So tonight, the first night of my diet (yes the same diet I have started about 15 times this year), I decided to make a super foods inspired meal. Wild cod, lightly dredged in whole wheat flour and sauteed in olive oil, lentils with parsley, lemon and caramelized onion and my old friend, kale.
But- instead of sauteing , I found a great recipe for roasting it. The high heat, when combined with kale and a bit of olive oil creates a crispy outside- much like a chip. Yes, I said chips...(tempted yet?)
I got some beautiful kale in my organic co-op delivery yesterday, so I was excited to have another go at this great super food. The recipe couldn't be more simple and the results- fantastic.
They were crunchy with a bit of saltiness and only a slight hint of bitterness. I had a hard time eating just one.
Well I am excited to say that I have welcomed Kale into my family and on permanent rotation, too. I hope you enjoy this as much as we all did. (Note my 2 year old munching down on it- now that is a proud mama moment when your 2 year old says "more more" and he is referring to kale!)
Tuscan Kale Chips
3 cups fresh kale, torn into bite sized pieces
1 tbl olive oil
1/2 tbl kosher salt.
Preheat the oven to 350
Line a baking sheet with parchment
Toss the take leaves with the olive oil and sprinkle with salt.
Lay out flat on the baking sheet, and cook for 10-12 mins until crispy.
(see told you it was easy!)