I have to admit it – I’ve never been a big fan of cooked leafy greens. Give me a salad or a handful of raw spinach, and I”ll cram it in with delight. But apply heat and well, then, I’m disinclined. Thanks.
So you can imagine my quandary when I planted and then watched emerge what would technically be called “a mess” of kale. I ate it in eggs. I picked pieces when I walked by. I gave bags to P’s parents and my dad. And still, it comes.
Thus, my need to cook said greens in order to use them up and not waste them – wastefulness is something we try to avoid here at God’s Whisper.
So, here’s the process with photos. (I’m not Julie or Julia yet, but I’m trying.)
1. Take a sharp knife and cut off the kale.
5. Sprinkle your choice of spices – I used garlic, salt, and pepper – simplicity is something we also like here.
What other kale recipes do you have? Any other suggestions for seasoning kale chips? Want to stop by and get a bag of organic kale?