I went through this period as I was transitioning to a more local/seasonal diet where I had one of those home delivery services. And to really force myself, I let them decide what to deliver to me as long as it was local (within 100 miles) and seasonal. Then we would force ourselves to figure out what to make with it. It was a great experiment!
I don’t do the delivery anymore because I love my Co-Op and don’t need home delivery when the Co-Op is all local/seasonal anyway. But the process really was a forcing function to get me to explore different things.
And one of those was Kale. Yes, I know. Kale is all the new trend and whatnot. And why not? It grows like a weed (I’ve been growing it myself starting this past summer) and is all super-foody good-for-you. Sometimes trends are good!
But to make it into a salad I like requires a heavier dressing than I normally like. And to make it all Southern greens style sort of takes away from the super-foody aspect (though you should taste what Reijo can do with Collard Greens! Recipe to come).
So I did some Googling and found baked Kale chips. Which were awesome!
- Tear the kale into chip-sized pieces
- Put in a zip-lock bag with a drizzle of olive or grape seed oil and two shakes (no more!) of seasoning salt (I like Colonel Lee’s)
- Lay out on a baking sheet and cook at 350 degrees for 15 minutes
- Eat as chips (my 9-year old god-daughter ate an entire tray!) or …
- Put back in a zip-lock bag and crush it to use later in potatoes, eggs, casseroles, etc. (you’ll get the hang of it).
In the bag, it lasts for months and is a great way to incorporate seasoning salt and kale in certain dishes. Even if you don’t like kale, I promise.