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!
