We joined a CSA (community supported agriculture group which lets your prepay and then you pick a bag of groceries each week) last year and we loved it. I never realized how little I eat vegetables until I was forced to eat them every week in order to clean the veggie drawer of the fridge in preparation of the new week’s grocery pick-up. We normally get potatoes of some sort, squash of some sort, a couple fruits, and a bag of green things. The bag of green things goes both ways…some weeks we get string beans–YAY! Some weeks we get weird greens (mustard greens, dandelion greens, beet greens, collard greens, kale, spinach, etc.–actually…spinach isn’t weird). What the heck does one do with 2 target bags of kale???
I think I figured it out. I am not a country cooking kind of a girl. I generally don’t use a lot of oil, salt, or butter, and I don’t want to use pig fat or whatever it is that makes string beans taste like salty ham.
However, since I have 2 bags of kale in my fridge, I realized I might have to allow one of these things into the mix in order to get rid the kale.
I spotted a recipe for some typical Southern food recipes (bleh), and then one recipe caught my eye: Baked Kale Chips. “What? Baked kale chips? That sounds nasty,” you say? Yea, I thought it would be weird, but it was the most un-Southern recipe I found, so I decided to give it a try. I am very glad I did, too! They are deeeeelicious!
All you need is kale, salt, and a Pam spray or olive oil.
- Heat oven to 350 degrees.
- Cut kale stems apart from the leaves.
- Break leaves into chip-sized pieces.
- Spray cookie sheet with Pam.
- Place kale pieces on sheet.
- Spray kale with Pam.
- Sprinkle salt or seasonings on the pieces.
- Put in oven for 10-15 minutes–until the pieces start to get a little brown.
- EAT AND MAKE MORE!! 🙂
