Toasted Kale


Toasted Kale

Kale, a member of the cabbage family, is loaded with nutrition and known for it’s cancer fighting properties.  Kale is also difficult to eat – the leaves are thick, fibrous, bitter and tough, so of course it is good for you!  A fun way to eat kale is toasting it.  You can use any type of kale or other thick leafy vegetable.

The recipe is easy:  Take a bunch of kale (organic if you can) and COMPLETELY remove the stems.  Fold the leaves in half and slice off the entire stem, which is quite bitter.  Toss the leaves with olive oil, sea salt and any kind of seasoning you like.  Usually I use organic garlic powder, but today I had organic onion powder.  Arrange on a cookie sheet in a single layer.  It is important that the leaves not overlap or they won’t toast properly.   Bake in a 425 degree oven for 15-20 min.  you may occassionally have to stir them and separate overlapping leaves.  The leaves should be completely dehydrated and crunchy when you take them out of the oven.  Allow to cool and enjoy!

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