Not words you’d expect out of a child, are they? Especially a child who had already eaten her dinner and was being offered dessert. The fact that she wanted more kale still tickles me days later. It’s not much of a recipe as far as recipes go. Still, make it for yourself, your family and your friends. They’ll be amazed at how much fun it is to eat and how tasty it is. Most kids seem to really like it, as long as the adults don’t make rude comments about kale being weird. And most kids will want seconds too.
Crispy Kale [GF, DF, SCD, vegan, nut free, primal...]
1 bunch curly kale, washed
2 Tablespoons olive oil
salt to taste
spices to taste
Preheat oven to 350 degrees. Wash the kale and pat it dry. Pull the big rib off each kale leaf and tear the leaves into bite size pieces. Put kale pieces in a big bowl and sprinkle with the olive oil. Spread the olive oil around on the leaves with your hands. Once the kale pieces are very lightly coated with oil, spread the kale pieces in a single layer on one or two baking sheets. To make clean up a snap, put parchment paper on baking sheet before spreading kale. Sprinkle lightly with salt and any other spices desired (I like salt, cumin and smoked paprika.) Put the pans in the oven and bake for 15 minutes or so, then taste to see if they are crispy crunchy. If not, then very gently stir the pieces and let them bake for a few more minutes. They shatter when they are done. This recipe works particularly well with a convection oven. Eat. These do not keep well unless they are totally dehydrated. If you do end up with any left over, store in an airtight container.
