Kale: It’s a total superfood — high in beta carotene, vitamins K and C, lutein and calcium. It’s believed to have anti-cancer and antioxidant properties and also to be an anti-inflamatory. It’s one of those things that’s so good for you, it’s really criminal not to be eating it, and eating it often.
One of the best ways to use kale is in soup. I’ll have a recipe for you in a day or two, but in the meantime, another thought: kale chips.
Kale chips are surprisingly tasty and very easy to make. I’m not going to suggest they’re akin to potato chips or tortilla chips or anything. But they do taste good. The flavour reminds me of toasted pumpkin seeds.
1. Remove the leafy part of the kale from the spiny stems. I just use a knife and run it all the way up one side of the stem and then up the other. Discard the stems.
2. Break the kale into bite sized pieces. Rinse well and spin dry in a salad spinner or wrap up in kitchen towels. Make sure it’s dried well.
3. Toss with a tablespoon or two of your oil of choice. Sprinkle with sea salt. You could experiment with some spices, too — smoked paprika might be nice. I have also seen recipes that include a tablespoon of balsamic, wine or cider vinegar in with the olive oil.
4. Bake in a 300F degree oven for around 30 minutes. Toss the kale around every so often. Watch carefully, though. Leave it in too long and your chips will get burnt and bitter. Not long enough and they’ll be chewy instead of crispy.
– Dinah Murdoch lives, eats and writes in Kitchener.