We’re drowning in kale here. While we love being members of the Delvin Farms CSA, we don’t love kale (well, Tim in particular doesn’t love kale… kale is bitter… and so is Tim). Our recent boxes have been overflowing with various varieties of this leafy green. Red Russian kale, Siberian kale, red ursa, lacinato or dinosaur kale – you name it, we have it. While our wonderful farmers are very good at providing tasty recipes with each weekly box, I was desperate for another way to cook this super-veg, which is high in calcium, iron, folic acid, vitamin A, and vitamin C. I stumbled upon a recipe for roasted kale on the internet, and remembering how much we enjoy roasted broccoli, I gave it a try. Boy, am I glad I did! While we may not love kale, this recipe transforms something that’s healthy into something that’s tasty. We’re slowly being won over (well, most of us), one bunch at a time. The girls gobbled up these salt and vinegar kale chips last Thursday and demanded an encore on Sunday, which I willingly obliged. After all, when it comes to kale these days, we have plenty!
adapted from The Kitchn
- Bunch of kale – any variety
- Olive oil (about 3 tablespoons, this is not one to measure!)
- Apple cider vinegar (about 1 tablespoon)
- Coarse salt, such as sea salt or kosher
Carefully wash and dry kale. (I like to use our salad spinner.) Trim the kale by cutting or tearing away the stems and midribs.
Cut or tear into 1-2 inch pieces. Lightly toss with olive oil and vinegar. Quickly dry again in salad spinner. Spread onto sheet pan and sprinkle generously with salt. Bake at 300 degrees F (or about 275 convection) for about 15-20 minutes until crispy and dry. Check on them often.
Possible Variations (of which we’ve tried none):
- Omit the vinegar
- Add minced garlic
- Add red pepper flakes
- Sprinkle with toasted sesame seeds before serving