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.

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The kale is the bunchy stuff at the end on the left.

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.

2. Then wash it to remove all the grass you refuse to spray or meticulously pick out while it’s in the garden. 2013-06-14 14.20.47

3. Cut off stems. 2013-06-14 14.20.57

4. Lay out on a cookie sheet and then drizzle with olive oil. 2013-06-14 14.19.29

5. Sprinkle your choice of spices – I used garlic, salt, and pepper – simplicity is something we also like here.

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6. Bake at 350 for 10-15 minutes, until the edges begin to brown. 2013-06-14 14.31.24




7. Taste test.  (Meander was only slightly swayed to the kale chip side.)2013-06-14 14.31.33

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?