And it went CRUNCH!

Crunch was the sound the kale went.  Normally kale doesn't crunch, and any true Greeny could tell you that.  The leaves are almost feathery on the stalk, floating lightly up and down in the breeze like kelp.  Maybe there's some etymological shared ancestry... 

Digression over!  The point is that these lovely floaty greens went through quite a transformation.  From the garden to the plate, I might add.  We also got these lovely stalks from our CSA at Bull Run Mountain.  And let me tell you, they were quite delicious.  

There are only so many things one can do with greens.  Especially when leaves of all sorts are pouring in from all over; the backyard, the farmer's market, and the CSA of course.  When it grows it grows!  What can you do?  That was rhetorical by the way, I don't want to see any of you going to the grocery store and getting kale in December.  

I stumbled across this recipe last spring when we were sick of eating sautéed greens.  My lovely auntie came up with this idea.  She's all about roasting and for a good reason! It's delicious!  We started out using much to much olive oil, it really doesn't take that much!  Just enough to give each leaf a slight coating.  Sprinkle with some salt and pepper-and the deep flavor of the kale does the rest.  They're healthy, easy, and a good way to get rid of bulk greens, these kale chips! 

The deliciousness stems (no pun intended) from the earth.  Literally.  Kale, just like grapes and wine, absorbs the nutrients and minerals from its growth place, and creates a flavor that is all at once nutty and juicy.  It's almost wrong for a vegetable (which are good for you by the way, it's true kids) to taste so good.  And when it's made crunchy and salty?  Watch out Lays, do I have a contender for you!  Fresh out of the garden with about a zillion fewer calories! 

Kale Chips

adapted from Debbi Pierce

However much kale you want, I usually use about a pound

However much olive oil you want on your kale--2-3 tablespoons 

salt and pepper

Preheat the oven to 400 degrees. 

Tear the leaves off the stalks, and place in a bowl. 

Mix the oil and salt and pepper into the chips, rubbing it on the leaves

Place on tray and stick it in the oven for 15 minutes