Many, not all, midwesterns are typically scared of any food that is the color green. Fish is almost always out of the question. The idea of not eating meat at practically every meal seems like crazy talk, and many of the vegetables that are consumed are fried first.
This was not my family. I ate lots of fruit and vegetables. I loved fish, and if my parents asked me to try a new food, I would.
I had never tried kale until I moved to North Carolina. It is a very Southern type vegetable I have learned, that is typically sautéed or boiled down and topped with a bit of butter and salt. It’s very good.
My favorite thing to do with kale though is to bake it. Bake it down to kale chips. When they are fresh out of the oven, these chips are crispy and full of amazing flavor. You could easily adopted the Lays slogan: you can’t eat just one.
If you are skeptical, don’t be! When have I led you astray? It’s me, Jill. I’ve brought you delicious recipes like baked sandwiches, homemade nutella, cookies, cakes, chips, and more cookies! Give these bad boys a try. You’ll be pleasantly surprised.
Preheat the oven to 300 degrees. Wash and dry the kale. Tear the leafy part into chip size pieces removing the stalk as you go. In a fairly large bowl, put in 1 tablespoon of the olive oil. Throw kale into the same bowl and toss with the olive oil until it has coated the kale. You may need more olive oil, just use your best judgement. On cookie sheets lined with parchment paper, lay out the kale pieces so that they are in one single layer. I needed two cookie sheets for this. Sprinkle lightly with the sea salt. You can either bake the pans seperately or switch racks the pans are on every 10 minutes. Bake the kale in the oven for approximately 30 minutes. Let cool slightly and enjoy!