Kale chips are simple to make, and delicious, but don’t let them out of your sight. I’ve made a batch and left it on the counter, only to find that my husband has eaten them all – they are that delicious. To make kale chips, preheat your oven to 350 degrees. De-rib the kale (cutting out the tough center vein), cut the remaining leaves into bite -sized pieces, wash, dry, and place in a bowl. Add one tablespoons of olive oil to the kale, as well as salt and cayenne pepper to taste and mix well. Spread the kale out on a baking sheet and bake until crisp – 10 to 15 minutes.
Kale Smoothies and Juices
If you’re looking for an easy way to drink your kale, put it in a fruit smoothie. Take one banana, a half cup of berries, and two to three leaves of kale (washed and torn into small pieces), add some ice and a liquid of your choice (apple juice, orange juice, rice milk, plain yogurt or water all work well). This is a great way to get kids to eat kale. If you have a juicer, add a four or kale leaves to all of your vegetable juices. If the flavor is too “green”, cut it with the addition of an apple, a lemon or some ginger.
Kale is great sautéed with a good deal of garlic, crushed red pepper and the rind of an organic lemon. To prepare wash and dry the kale, de-rib it, and then slice it into ½ inch ribbons. Mince two to four garlic cloves. Heat two tablespoons of olive oil, sauté the garlic for two minutes, then add a ½ teaspoon of crushed red pepper and a teaspoon of grated lemon rind. Sauté for two minutes, add the kale and cook for ten minutes, stirring every so often. The kale is ready when it has softened a bit, but still retains that bright green color. Squeeze a little lemon juice on the kale, and serve warm.