About a year ago I discovered Hungry Girl on TV. She gives the viewer great recipe ideas that will reduce fat and calories. One of her tips involved kale, which I'm embarrased to say I had never eaten. It's dark green, with a thick stem in the middle, and sort of curly leaves. It's loaded with everything good for us, but the name sort of turned me off. Over the year I have discovered many ways to eat kale, from soups, to stir frys to chips. Yes, chips. No, they won't make you forget your favorite potato chips, but they are a good substitute when you get the munchies, and they're just about calorie free. Here's a recipe for kale chips for you to try. They are best when eaten right away. I tried storing them in a baggie, but they got soggy.
Kale Chips
1 head of kale, broken off the stem and torn into pieces about the size of a potato chip
coarse kosher salt
olive oil
Prepare the kale by putting the torn pieces in a collander, running water over the kale to remove any dirt. Drain and towel dry (the kale does not have to be completely dry)
Drizzle olive oil and kosher salt on the kale, then place in a single layer on a cookie sheet. Cook at 350 degrees for about 10 minutes, or until the edges of the kale just start to turn brown. It's done. Remove, put in a big bowl, and start eating.
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