Do you know what year this is?
No. I don’t mean the year in numbers. Numerically, this is 2015. But as far as food is concerned, we are living in the year of kale. Actually, the last two years have been the years of kale. There is no way that I could publish a cookbook in 2015 without having at least one kale recipe. Kale is now everywhere – in soups, in Caesar salad or as a side dish.
We have grown quite fond of kale chips. You can eat lots of them and the more you eat, the better you feel about yourself. Vitamins. Minerals. Couple this with some pomegranate juice and maybe a quinoa salad, and you may just be able to live forever!
Ingredients
2 bunches curly kale (about 2 ½ pounds), stems removed, large leaves torn in half, washed and dried in a salad spinner
¼ cup good olive oil
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
Preparation
Arrange three oven racks evenly spaced in the oven. Preheat the oven to 300° F.
In a large mixing bowl, toss kale with olive oil, salt and pepper. Divide the kale among three rimmed baking sheets, lined with parchment paper. If you put too much kale on one pan, it will steam rather than roast and will never become crisp. Roast for 20 minutes until crisp.
Yield: 4
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