Friday, April 9, 2010
Look! I am finally posting on time. Like on a Friday instead of the five days later. It was bound to happen eventually. But I must say having my friend, Serena, urge me to post this recipe is speeding this posting. I wanted to start to day with repeating one of the quotes on the sidebar. In case you have missed it or it has been a while since you read it, here it is again:
To a great extent we are physically what we eat... What needs additional emphasis are the positive aspects--the need for vegetables, fruits, and grains, particularly wheat. In most cases, the closer these can be, when eaten, to their natural state -- without overrefinement and processing -- the healthier we will be. To a significant degree, we are an overfed and undernourished nation digging an early grave with our teeth, and lacking the energy that could be ours because we overindulge in junk foods….we need a generation of young people who, as Daniel, eat in a more healthy manner than to fare on the "king's meat" - and whose countenances show it. (Ezra Taft Benson, Teachings of Ezra Taft Benson, p. 476-77)
I've been thinking about snack food lately. Unfortunately for many people snack foods mean junk foods. Snacks are intended to be something to tide you over until a more substantive meal, something that junk cannot and will not do. I have to remember that when I am snacky and it is not always easy to do. But taking temptations out of the house and putting better choices in plain sight helps tremendously. Today's recipe is one of the better choices.
I made kale chips. I took them to Serena's going away party. I am so sad that she is leaving but thankful she is not moving too far. Only 45 minutes away. Hooray. Back to the kale. So I was certain that bring kale chips makes you "that girl," the token "crunchy," "healthy," "natural" type. I was right. It holds that kind of stigma, but I am pleased to announce that I made believers out of almost everyone who tried them.
They are addictive. These chips are so light and crisp with real depth. It is among some of the most inviting ways to get folks to try greens. I know. I have personally eaten almost an entire batch. No joke. But last night I was nice and shared. The happiest recipient of all is my son. He beamed like he had a bag full of chocolate chips in his lunch when I told him what was in his orange lunch box today. He adores these.
I hope you do too. They keep when in a closed container for several days.
Baked Kale Chips
Adapted Deb Perlman who adapted it from other folks.
1 bunch (about 6 ounces) kale (I used Lacinato or “Dinosaur” Kale but use whatever you can find)
1 tablespoon olive oil
Sea salt, to taste
Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. I found the easiest way was the fold the leaves with in half along the center rib and cut it out by slicing along the line. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet (I used two). Bake for 30 minutes, or until crisp. Place baking sheet on a rack to cool.
What are your favorite snacks?