Monday, December 8, 2008
This was a different way to use kale than what I've tried before. I served it on the side, but the places I've seen versions of this recipe suggests using it as a snack food or sprinkling on any savory dish. To go with the crispy kale, we had egg noodles with lemon butter on top. None of our stomachs were completely recovered from the stomach bug so some of us got noodles with lemon butter and others of us just got plain noodles. We also had some applesauce on the side. I know, a hodge-podge meal, but I'm trying to get everyone healthy and nourished again! The only tricky part of this recipe is getting the kale crispy, yet not burned. Frequent stirring helps aid in this. Curtis thought this was a good way to use kale. I thought it was ok. Neither child ate any. However, all M ate was the 4 bites of plain noodles we made her eat before we would give her any applesauce and J ate nothing for supper.
Preheat the oven to 350. Line a large cookie sheet with foil, then brush or spray with oil. Toss 1 large (about 1 pound) bunch of chopped and stemmed kale with 1 T olive oil and 1 t salt (you can adjust those amounts to your preference). Bake kale for 15 - 20 minutes, stirring it every 5 minutes or so to prevent it from burning. Remove from oven, let cool, and serve.